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
Abels, Improved distribution analysis of cobalamins and cobalamin analogues in human plasma in which the use of thiol-blocking agents is a prerequisite, Clinica Chimica Acta, Volume 131, Issue 3, 15 July 1983, Pages 211-224, ISSN 0009-8981 Thakkar, K., & Billa, G
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It is is one of the body's most effective antioxidants as it is the only one that is intracellular