or browning of skin tones and can turn hair to a red or ginger tone. The chemical mechanism is the same as in the browning of food, but it develops slowly over time due to the acidic action on the bog body. It is typically seen on Iron Age bodies and is the result of the interaction of anaerobic, acidic, and cold (typically 4 °C) sphagnum acid on the polysaccharides.

The Maillard reaction also contributes to the preservation of