“…Antioxidative activity of AR from lactose and N a -acetyllysine has also been 0308-8146/$ -see front matter Ó 2011 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodchem.2011.05.079 reported (Pischetsrieder, Rinaldi, Gross, & Severin, 1998), and AR from lactose and butylamine has been shown to be an active component inducing nuclear NF-jB translocation in macrophages (Wühr, Deckert, & Pischetsrieder, 2010). Thus, AR, which was formed during the Maillard reaction of lactose, can clearly affect the quality and function of foods such as milk and dairy products.…”