Oxidative damage refers to the harmful effects caused by reactive oxygen species (ROS) in biological systems, which can damage cellular components such as lipids, proteins, and DNA, leading to various diseases and aging (Shahidi & Ambigaipalan, 2018). To counteract the damaging effects of ROS, cells have developed various antioxidant defence mechanisms, including enzymes such as superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPX), as well as non-enzymatic molecules such as vitamins C and E and glutathione. However, when ROS production exceeds the capacity of antioxidant defences, oxidative damage can occur (Anik et al., 2022, Halliwell, 2006).

Moreover, oxidative deterioration of lipids is a significant issue because it shortens the shelf life of food products and causes unfavorable changes to the flavor, taste, and appearance of foods. Additionally, it generates substances that may have questionable metabolic effects (e.g., hydroperoxides and reactive aldehydes), which could damage food’s nutritional value and make it difficult to incorporate good polyunsaturated fatty acids (PUFA) into foods (Feng, Berton-Carabin, Fogliano, & Schroën, 2022). Lipid oxidation can produce by-products that have toxic properties and may contribute to the development of diseases (Zhong et al., 2019).

Synthetic antioxidants are widely used in the food and cosmetic industries to prevent oxidation and extend the shelf life of products. Due to their high effectiveness and low cost, synthetic antioxidants (like butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ)) are frequently added to foods (Augustyniak et al., 2010, Pokorný, 2007). However, there is growing concern about the potential negative effects of these compounds on human health. Some studies have suggested that synthetic antioxidants may have toxic and carcinogenic effects, particularly when consumed in high doses or over long periods of time (Shahidi & Ambigaipalan, 2018). As a result, European Food Safety Authority (EFSA) has established low acceptable daily intake (ADI) values (e.g., 0.25 mg/kg bw/day for BHT and 0.7 mg/kg bw/day for TBHQ) (Feng et al., 2022). Therefore, it is important to carefully evaluate the safety of synthetic antioxidants and consider alternative natural sources of antioxidants. Alternatives that are label-friendly and natural are clearly in demand. One way to delay or prevent lipid oxidation is by using Maillard reaction products (MRPs) as natural, endogenous antioxidants. These MRPs are commonly formed during food thermal processing and storage (Nooshkam and Varidi, 2021, Nooshkam et al., 2020, Nooshkam et al., 2023, Nooshkam et al., 2019). The mechanisms of MRPs’ antioxidant and antibrowning activities are discussed in this book chapter. This chapter also emphasizes the role of MRPs as antioxidants and antibrowning compounds in food and biological systems.