Potentially Harmful Maillard Reaction Products in Food and Herb Medicines

Table 1

The classification, nomenclature, molecular formula, structure, and source of Maillard reaction productions.

Classification of MRPs	Nomenclature	Molecular formula	Structure	Chinese herbal medicine	Main source
Initial MRPs	Arg-Fru	C12H25NO8		Panax ginseng, Panax quinquefolius	Arginine, fructose
	Arg-Fru-Glc	C18H36NO14		Panax ginseng, Panax quinquefolius	Arginine, fructose, glucose
Advanced MRPs	Maltol	C6H6O3		Panax ginseng, Panax quinquefolius	Maltose, amino acid
	2-Furanmethanol	C4H3CH2OH		Panax ginseng, Panax quinquefolius	Fructose, amino acid
	Acrylamide	C3H5NO		radix asparagi	Asparagines, reducing sugars
	5-Hydroxymethylfurfural	C6H6O3		Panax ginseng, Rhizoma Polygonati, Ligustrum lucidum, Paeonia suffruticosa, cibot rhizome, Rehmannia root, Pseudolarix amabilis, Amarind, malt	Glucose, fructose
	2,3-Dihydro-3,5-dihydroxy-6-methyl-4-pyrone	C6H8O4		Panax ginseng, Panax quinquefolius	Maltose, amino acid
Advanced Glycation End Products	Melanoidins			Panax ginseng, Panax quinquefolius, Radix Glycyrrhizae	Unsaturated carbonyl compounds, reducing sugars, aldehydes