Anti‐oxidant activity of 1‐(1H‐imidazo[4,5‐c]pyridin‐4‐yl)ethenone, a Maillard reaction product derived from fructose and histidine

The Maillard reaction involves the interaction of various amino acids and reducing sugars, resulting in food browning. It often produces appealing aromas and flavors. The complexities of the reaction are such that it can be challenging to identify the often numerous and frequently volatile products formed by it. In the present study, we sought to identify and evaluate an unusual product with anti-oxidant activity arising from a fructose-histidine Maillard reaction model. The anti-oxidant profile of this product was assessed by computational means.