In recent years, Maillard reaction products have been found in biological systems as well as food systems.1* The nonenzymatic browning reaction has been understood as a universal reaction occurring in the natural world. We have been studying the physiological significance of melanoidins, the main final products of the Maillard reaction, which humans consume daily. Recent work from our laboratory showed that melanoidins have a desmutagenic effect against heat-induced mutagenssuchThe mutagenicity of Trp-P-2 has been considered to be due to DNAdamage induced by active oxygens generated by the oxidation of Trp-P-2-NHOH, which is the activated form of Trp-P-2 and is formed by S-9 mixture from hepatic homogenates.4) Ac-

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