Comparing the products formed by the non-enzymatic browning

reaction in foods and in biological systems has many drawbacks since only a few compounds seem to be generated in both milieux (Figure 1) (in opposition to what happens in foods). Moreover CML is the most used marker to evaluate the relationship between dietary MRP on AGEs pool or on oxidative stress, vascular and inflammatory conditions [37•]. Most of the published Ku-0059436 purchase research assumes that CML is the ‘representative’ AGE/PRM to which all the effects are attributed although it is well known that CML is not as reactive as some other compounds which are unstable. Methylglyoxal, for example, has been shown to be a glycating agent in vivo and is an intermediate in the Maillard reaction involving glucose. The Maillard reaction is an extremely complex series of consecutive and parallel reactions that generates

hundreds of different compounds responsible for aroma, flavor, color and texture in foods. Depending on the food matrix composition (type of reducing sugar, type of amino acid), the physicochemical parameters (pH, Aw), the presence of pro-MR compounds or anti-MR compounds (reducing compounds such as phenolic compounds, sulfites as inhibitors of MR; or free radicals and carbonyl compounds from lipid peroxidation, dehydroascorbic acid as promoters) and, more important, check details the temperature to which the food is exposed, different compounds can be generated, as summarized in Table 1. It is well known that the interaction among the products that are formed in the first stage of the MR will strongly determine

its pathway and that some of the colorful compounds formed Amisulpride (melanoidins) have no well characterized structure or composition. Protein cross linking products are less described for food and food systems and, specifically for CML, there are differences between endogenous and food derived CML concerning the conditions of its generation [33]. Proposed pathways for CML formation in biological systems are shown in Figure 3. Another important issue is presented when comparing and using CML data reported in the literature since there are no official methods and standardized conditions of analysis. The most common methods are an immunochemical method (ELISA); reverse phase liquid chromatography either with tandem mass spectrometry detector or diode array detector (HPLC, UPLC) and gas chromatography/mass spectrometry (GC/MS).