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

Hui Cao, Bing Huei Chen, Baskaran Stephen Inbaraj, Lei Chen, Gerardo Alvarez-Rivera, Alejandro Cifuentes, Nana Zhang, Deng Jye Yang, Jesus Simal-Gandara*, Mingfu Wang*, Jianbo Xiao*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

33 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)134-151
Number of pages18
JournalFood Frontiers
Volume1
Issue number2
DOIs
StatePublished - Jun 2020

Keywords

  • heterocyclic aromatic amines
  • inhibition
  • polyphenols
  • structure–activity relationship

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