title: The Maillard reaction--illicite (bio)chemistry in tissues and food.
abstract: We present a review of our early work on the Maillard reaction, at the interface of food chemistry and tissue biochemistry, as well as the reinterpretation of our early findings in the light of recent advances in the chemistry of the involved reactions. These concern specifically the role of lower aldehydes, produced during the glycolytic pathways and especially acetaldehyde. We also review some of our recent findings on the cytotoxic and genotoxic aspect of these "illicit" organic reactions, taking place in tissues (and also in food products) besides the genetically "programmed" metabolic pathways. Some recent results in organic-pharmaceutical chemistry confirm the potential importance of the reviewed reactions both in food chemistry and in tissues as well as the pathological importance of reactions taking place in tissues.
authors.affiliation: Laboratoire de Recherche Ophtalmologique, Hôpital Hôtel-Dieu, Université Paris-5, 1 Place du Parvis-Notre-Dame, 75181 Paris, France. lrobert5@wanadoo.fr
authors.forename: L
authors.initials: L
authors.lastname: Robert
authors.forename: A-M
authors.initials: AM
authors.lastname: Robert
authors.forename: J
authors.initials: J
authors.lastname: Labat-Robert
mesh_terms: D000079:Acetaldehyde / Q000737:chemistry; D000825:Animal Structures / Q000737:chemistry*; D000818:Animals; D001671:Biochemistry / Q000379:methods; D055598:Chemical Phenomena; D005502:Food; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D017127:Glycation End Products, Advanced / Q000009:adverse effects / Q000032:analysis; D006801:Humans; D015416:Maillard Reaction; D008954:Models, Biological
chemical_list: D017127:Glycation End Products, Advanced; D000079:Acetaldehyde