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The Maillard reaction, a non-enzymatic browning process between amino acids (e.g., lysine) and reducing sugars (e.g., glucose), is ubiquitous in the cooking of many foodsresponsible for the characteristic flavors and colors of bread crusts, seared meats, and roasted coffeeand presents a complex interplay of benefits and risks 35

Oxidative damage is characterized by increases in the levels of the oxidation products of macromolecules, such as thiobarbituric acid reactive substances (TBARS), and protein carbonyls

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