Maillard reaction. Pathogenic effects. Certain organoleptic modifications by way of processing and cooking foods at high temperatures in dry heat, make them especially appetizing and object of addiction. It results from Mayllard reaction, or glycation, consisting on the non-enzymatic union between carbonyl groups, mainly from reducing sugars as glucose and fructose, with the amino groups of proteins and nucleic acids. In addition of physical changes, also the chemical structure and function of

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... hese compounds are changed. Besides exogenous glycation generated during the cooking of foods, recently in situ glycation has been reported in the intestinal lumen during digestion, when certain non-glycated foods are combined with fructose at the time of ingestion. In addition, endogenous glycation, which correlates in the extracellular mainly with blood glucose and in the intracellular with glycolysis metabolites and fructose, is especially significant. Since the 70s, with the frequent sucrose replacement by fructose, much more reactive than glucose, the presence of glycation products in processed foods and soft drinks increased. Pathogenic effects of these compounds, also called glycotoxins, are known to contribute to oxidative stress and inflammation. This