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. 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.
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dig-cial-es-10261-2383292021-04-16T01:29:31Z Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines Cao, Hui Chen, Bing‐Huei Inbaraj, Baskaran Stephen Chen, Lei Álvarez-Rivera, Gerardo Cifuentes, Alejandro Zhang, Nana Yang, Deng‐Jye Simal‐Gandara, Jesus Wang, Mingfu Xiao, Jianbo 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. Peer reviewed 2021-04-15T13:14:55Z 2021-04-15T13:14:55Z 2020 artículo http://purl.org/coar/resource_type/c_6501 Food Frontiers 1(2): 134-151 (2020) http://hdl.handle.net/10261/238329 10.1002/fft2.30 2643-8429 en Publisher's version https://doi.org/10.1002/fft2.30 Sí open Wiley-VCH |
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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. |
format |
artículo |
author |
Cao, Hui Chen, Bing‐Huei Inbaraj, Baskaran Stephen Chen, Lei Álvarez-Rivera, Gerardo Cifuentes, Alejandro Zhang, Nana Yang, Deng‐Jye Simal‐Gandara, Jesus Wang, Mingfu Xiao, Jianbo |
spellingShingle |
Cao, Hui Chen, Bing‐Huei Inbaraj, Baskaran Stephen Chen, Lei Álvarez-Rivera, Gerardo Cifuentes, Alejandro Zhang, Nana Yang, Deng‐Jye Simal‐Gandara, Jesus Wang, Mingfu Xiao, Jianbo Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines |
author_facet |
Cao, Hui Chen, Bing‐Huei Inbaraj, Baskaran Stephen Chen, Lei Álvarez-Rivera, Gerardo Cifuentes, Alejandro Zhang, Nana Yang, Deng‐Jye Simal‐Gandara, Jesus Wang, Mingfu Xiao, Jianbo |
author_sort |
Cao, Hui |
title |
Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines |
title_short |
Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines |
title_full |
Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines |
title_fullStr |
Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines |
title_full_unstemmed |
Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines |
title_sort |
preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines |
publisher |
Wiley-VCH |
publishDate |
2020 |
url |
http://hdl.handle.net/10261/238329 |
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