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Maillard Reaction

Meaning

The Maillard Reaction is a complex series of non-enzymatic browning reactions occurring between reducing sugars and amino acids upon the application of heat, which produces a wide array of flavor compounds and undesirable advanced glycation end-products (AGEs). From a hormonal health perspective, the formation of AGEs is clinically significant due to their known association with accelerated vascular aging and chronic tissue damage throughout the body. This reaction is a critical consideration when planning diets aimed at metabolic optimization.