Maillard reaction products (MRP) were prepared by refluxing the mixture of L-histidine and D-glucose (1:3 molar ratio) in 0.1M phosphate buffer (pH 5, 7, and 9) for up to 24h. It was found that antioxidative effect of MRP increased as a function of reaction time, particularly at the later stage of the reaction. At higher initial pH, antioxidative effect of MRP became significant. It was also revealed that antioxidative effect exponentially increased as a function of the development of reducing power. MRP also retarded autoxidation of sardine oil, but their antioxidative effect to sardine oil was less than that to linoleic acid. Since POV of sardine oils which had been already oxidized (POV about 50 or 100) was decreased to some extent by the addition of MRP, it was sug-gested that MRP worked as peroxide destroyers besides autoxidation-breakers. Application of MRP (pH 9, 24h heating) to Kamaboko-type sardine products (boiled or deep-fried) was also performed. MRP were mixed in sardine minced meats at the levels of 0-5%. and the products were stored at 4°C. It was found that MRP effectively inhibited autoxidation of sardine products during storage.