& Zhou, X
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
Folic acid and prenatal multivitamins fuel egg and sperm DNA and reduce neural-tube defect risk
Eur Respir J 14:98105 Jeannin P, Delneste Y, Lecoanet-Henchoz S, Gauchat JF, Life P, Holmes D, Bonnefoy JY (1995) Thiols decrease human interleukin (IL) 4 production and IL-4-induced immunoglobulin synthesis
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