Its first step results in the formation of N-glycoside, and most commonly, nitrogenous brown polymers are the product of this reaction.
Advanced glycation endproducts of this reaction have been implicated in the progression of Alzheimer's disease and collagen crosslinking associated with aging. One type of molecule yielded in this reaction is short-chain hydrolytic products such as diacetyl, all of which undergo the Strecker degradation. In the second step of this reaction, the product of the first step becomes a ketosamine in the Amadori rearrangement, and this product can turn into a reductone in the next step. Its first step results in the formation of N-glycoside, and most commonly, nitrogenous brown polymers are the product of this reaction. FTP, name this organic reaction between an amino acid and a reducing sugar that explains how bread gets toasted and meat browns.
Advanced glycation endproducts of this reaction have been implicated in the progression of Alzheimer's disease and collagen crosslinking associated with aging.
{Maillard} reaction