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The Maillard reaction is normally a by-product of cooking and heat treatment, but the resulting taste/flavor can be modified by changing the reaction conditions, such as the pH, salt concentration, the peptide concentration and composition, and the type of sugar (glucose, fructose, or sucrose) [44]

Furthermore, SSP upregulation in some studies may be associated with global metabolic reprogramming in tumor cells, rather than directly driving resistance (138, 139)

Yet, these studies only demonstrated the usefulness in reducing A plaques that were already synthesized and folded, and unable to interfere in upstream pathway control or even blockage