Question

Do humans undergo 'enzymatic browning'?How and what happens?

Answer 1

What causes the browning of foods? Browning of foods can be either non-enzymatic (caramelization or maillard reaction) or enzymatic. Caramelization is a non-enzymatic reaction that occurs when carbohydrates or sugars in food areheated.Generally, it is a chemical reaction involving polyphenol oxidase, catechol oxidase, and other enzymes that create melanins and benzoquinone from natural phenols.Enzymatic browning (also called oxidation of foods) requires exposure to oxygen.