Maillard reaction oxidative pathways

Recently oxidative pathways within the Maillard reaction like radical induced crosslinking of proteins have b n shown to have also physiological... 

The major pathway leading to the formation of carbonyls is the Strecker degradation. This reaction occurs between dicarbonyls and free amino acids. The dicarbonyls involved have vicinal carbonyls (carbonyl groups separated by one double bond) or conjugated double bonds [41], While these carbonyls typically are intermediates in the Maillard reaction, they may also be normal constituents of the food (e.g., ascorbic acid), be end products of enzymatic browning (e.g., quinones), or be products of lipid oxidation[42]. 

The last pathway for Maillard reaction and oxidation to interact has probably been studied most extensively. Whereas the prooxidative activity of Maillard reaction products is rarely described, their antioxidative activity is well established, both in model mixtures and in processed food Maillard products cannot only inhibit lipid oxidation in food systems, but are also able to adverse oxidative cell damage Furthermore, a diet rich in Maillard... 

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