Abstract: Maillard reaction(MR)is referred to a reaction between amino compounds and carbonyl compounds of food in heating process,leading to the formation of food browning,flavour,biological substances and derivatized harmful substances. Maillard reaction products possessed varieties of biological substances such as melanoidins,reductone and so on. Some derivatized harmful substances,for instance,acrylamide,heterocyclic amines and advanced glycation end products could be produced when the reaction was not controlled properly,resulting in cancers and chronic diseases(artersclerosis,retinopathy,neurological degeneration and diabetes). The biological activities of Maillard reaction products(MRPs)are summarized in this review. Furthermore,formation mechanism and inhibition methods of the common harmful substances of MRPs are also discussed in the article,so as to provide instructive reference value to explore new methods of the rational use of Maillard reaction,making full use of its biological functions and reducing the adverse effects.