Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

Thermal processing is the most important and popular domestic cooking method. More than 30 heterocyclic aromatic amines have been identified in cooked meat using various methods. This review highlights preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic amines....

Full description

Saved in:
Bibliographic Details
Published in:Food frontiers 2020-06, Vol.1 (2), p.134-151
Main Authors: Cao, Hui, Chen, Bing‐Huei, Inbaraj, Baskaran Stephen, Chen, Lei, Alvarez‐Rivera, Gerardo, Cifuentes, Alejandro, Zhang, Nana, Yang, Deng‐Jye, Simal‐Gandara, Jesus, Wang, Mingfu, Xiao, Jianbo
Format: Article
Language:English
Subjects:
Aldehydes
Amines
Amino acids
Aromatic compounds
Chromatography
Coffee
Cooking
Creatinine
Diet
Food
Free radicals
Heterocyclic amines
heterocyclic aromatic amines
Hydroxyl groups
inhibition
Meat
Mutagenicity
Naringenin
Nitrogen
Polyphenols
Sensors
structure–activity relationship
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Thermal processing is the most important and popular domestic cooking method. More than 30 heterocyclic aromatic amines have been identified in cooked meat using various methods. This review highlights preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic amines. Tea, coffee, fruits, vegetable, and spice extracts rich in polyphenols exerted significant inhibition against the formation of heterocyclic aromatic amines. Some polyphenols, such as naringenin and epigallocatechin 3‐O‐gallate, can actively participate into food chemistry reaction to trap Strecker aldehyde and lower the formation of heterocyclic aromatic amines. In addition, some polyphenols can lower the mutagenicity of heterocyclic aromatic amines. More specifically, polyphenols possessing two hydroxyl groups at the meta position of aromatic ring are the most efficient one, but the presence of carboxylic or alkyl groups as substituents in the aromatic ring slightly reduced the inhibitory effect. Some spice/herbs are applied to inhibit heterocyclic aromatic amines (HAAs) formation
ISSN:2643-8429
2643-8429
DOI:10.1002/fft2.30