The document discusses tanning and sunless tanning. It explains that tanning occurs when UV radiation from sunlight triggers the production of melanin in skin, causing it to darken. However, this process also damages skin cells' DNA. Sunless tanning uses chemicals to darken skin without UV exposure. The document then discusses the Maillard reaction, in which sugars and amino acids react at high heat to produce flavors, aromas, and brown coloring in foods like meat and beer.

3. • We all know what a tan looks like, we see it every day, its kind of
part of our everyday culture.
• Tanning is the process by which the colour of body skin changes to
brown on exposure to the sunlight.
• The sunlight triggers the formation of chemicals called
in the skin which give it a colour.
• The fact is however that, a tan is occurred when the damage is
done to the DNA of the skin cells.

11. • Sunless tanning (also known as UV-free tanning, self-tanning, spray tanning,
or fake tanning) refers to the application of chemicals to the skin to produce an
effect similar in appearance to a suntan. The popularity of sunless tanning has
risen since the 1960s.
• Among today’s bestselling cosmetic are self-tanning lotions.
• Many people across globe Wish to have a tanned skin to flaunt but for that they
can’t just go around the Caribbean like Captain Jack Sparrow!!!
• One simple way to do this is sit back and relax in the hot tropical sun. However
it does have many disadvantages too like premature ageing and skin cancer due
UV radiation.

16. • The children received large doses of DHA by mouth, and
sometimes spat or spilled the substance onto their skin.
Healthcare workers noticed that the skin turned brown after a few
hours of DHA exposure.

18. Louis-Camille Maillard
(1878 - 1936)
Photographed in his
laboratory
1915
1912 – 1916:
He published 8 papers on his
observations of colour changes on
mixing amino acids and sugars.
No one else took much interest in
the reaction until 1950s

19. • Occurs between reducing sugars
and amines at high temperatures
(Non-enzymatic).
• Produces flavor in foods.
• Produces color.
• This is the particular reaction that
gives brown colour and aroma to
meat and other foods upon
cooking. Even, the golden brown
colour of the beer is because of it.

20. 1. Condensation
2. Rearrangement
3. Fragmentation
4. Strecker Degradation
5. Polymerization

21. Initial Step: Glycosylation

23. Step 2: Amadori Rearrangement

24. The Amadori Rearrangement

25. Step 3: Fragmentation
• In the pH range 4-7, Amadori products undergo degradation to give 1-
and 3-deoxydicarbonyl compounds (deoxyosones).

27. Formation of Aroma Compounds:

29. Step 4: Strecker Degradation
strong odors

32. Step 5: Polymerization

40. Undesirable staining Darkened scaly lesions
Peeling

42. http://health.howstuffworks.com/
www.monkeysee.com

43. We dance round in a ring and suppose,
but the Secret sits in the middle and
knows.
Robert Frost