Abstract：
The century old Maillard reactions continue to draw the interest of researchers in the fields of Food Science and Technology, and Health and Medical Sciences. This chapter seeks to simplify and update this highly complicated, multifaceted topic. The simple nucleophilic attack of an amine onto a carbonyl group gives rise to a series of parallel and subsequent reactions, occurring simultaneously, resulting into a vast array of low and high mass compounds. Recent research has focused on: (1) the formation and transformation of α-dicarbonyl compounds, highly reactive intermediates which are essential in the development of the desired color and flavor of foods, but also lead to the production of the detrimental advanced glycation end products (AGEs); (2) elucidation of the structures of melanoidins in different foods and their beneficial effects on human health; and (3) harmful effects of AGEs on human health. Considering that MRs have both positive and negative consequences, their control to accentuate the former and to mitigate the latter, is also being conscientiously investigated with the use of modern techniques and technology.
摘要：
具有百年历史的美拉德反应继续引起食品科学与技术领域研究人员的兴趣，和健康和医学科学。本章旨在简化和更新这个高度复杂的，多方面的话题。胺对羰基的简单亲核攻击引起一系列平行和随后的反应，同时发生,导致大量低质量和高质量的化合物。最近的研究集中在：（1）α-二羰基化合物的形成和转化，高反应性中间体，这些中间体对于开发所需的食品颜色和风味至关重要，但也导致有害的高级糖基化终产物（AGEs）的产生；（2）阐明不同食物中黑色素的结构及其对人体健康的有益影响；（3）AGEs对人体健康的有害影响。考虑到MR既有积极的后果，也有消极的后果，他们的控制强调前者并减轻后者，还正在认真研究使用现代技术和技术。
