Amino acid sequences nutritionally essential

Sugars and carbonyl compounds interact with amino acids or proteins in a sequence of complex reactions known as the Maillard reaction or as non-enzymatic browning. The browning products from this reaction have a marked influence on lipid oxidation. They generally retard lipid oxidation in foods, and contribute to meat flavors. Lipid oxidation products can also react with proteins and amino acids, leading to the loss of essential amino acids with impact on the oxidative stability and the nutritional quality of foods. 

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