Fructose-proline is an Amadori compound resulting from the reaction between fructose and proline. It is primarily utilized in biochemical and food science research as a model for the Maillard reaction, non-enzymatic browning, and glycation processes. These studies contribute to understanding flavor formation in food and beverage products. In pharmacology, it is employed to investigate advanced glycation end-products (AGEs) and their roles in conditions such as diabetes, aging, and oxidative stress, supporting the development of potential therapeutics or nutritional supplements. Its applications also extend to biotechnology for enzymatic assays and as a component in cell culture media.