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In 1912 the French scientist Louis Camille Maillard, while attempting to synthesise proteins in his laboratory, ended up creating a byproduct that had a meaty aroma and flavour. The eponymous Maillard reaction produces many chemical compounds depending on the type of food, cooking time, temperature and presence of air. One class of Maillard-generated compounds receiving recent research attention is advanced glycation end products (AGEs), which are generated during high-temperature cooking. Animal-derived foods high in fat and protein are generally AGE-rich and prone to new formation of AGE s during cooking. Once ingested, AGEs act via engaging with the type I receptor for advanced glycation end-products (RAGE), and increasing evidence shows a role …
Funding The author has not declared a specific grant for this research from any funding agency in the public, commercial or not-for-profit sectors.
Competing interests None declared.
Patient consent for publication Not required.
Provenance and peer review Commissioned; externally peer reviewed.
Data availability statement No data are available.
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