TY - JOUR
T1 - Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines
AU - Cao, Hui
AU - Chen, Bing Huei
AU - Inbaraj, Baskaran Stephen
AU - Chen, Lei
AU - Alvarez-Rivera, Gerardo
AU - Cifuentes, Alejandro
AU - Zhang, Nana
AU - Yang, Deng Jye
AU - Simal-Gandara, Jesus
AU - Wang, Mingfu
AU - Xiao, Jianbo
N1 - Publisher Copyright:
© 2020 The Authors. Food Frontiers published by John Wiley & Sons Australia, Ltd and Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University.
PY - 2020/6
Y1 - 2020/6
N2 - 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.
AB - 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.
KW - heterocyclic aromatic amines
KW - inhibition
KW - polyphenols
KW - structure–activity relationship
UR - http://www.scopus.com/inward/record.url?scp=85107301955&partnerID=8YFLogxK
U2 - 10.1002/fft2.30
DO - 10.1002/fft2.30
M3 - Review article
AN - SCOPUS:85107301955
SN - 2643-8429
VL - 1
SP - 134
EP - 151
JO - Food Frontiers
JF - Food Frontiers
IS - 2
ER -