Article

Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods

2016-04-01

Abstract excerpt

Meat and fish are currently the main sources of proteins necessary for a healthy diet. Cooking proteinaceous food helps reduce biological risks and produce odor-active compounds, but it also generates heat-induced toxicants, of which heterocyclic aromatic amines (HAAs) are probably the most problematic as they are strongly mutagenic and carcinogenic.This review highlights the most promising strategies for mitigati...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 141cf9a2-89a0-5410-8ec2-6aa059729772
DOI: 10.1016/j.tifs.2016.01.007

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foodsDOI 10.1016/j.tifs.2016.01.007Read

Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various MeatsSemantic proximity Read

[Heterocyclic aromatic amines, food-derived mutagens: metabolism and relevance to cancer susceptibility].Semantic proximity Read

Metabolism and toxicology of heterocyclic aromatic amines when consumed in diet: Influence of the genetic susceptibility to develop human cancer. A reviewSemantic proximity Read

Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.Semantic proximity Read

The role of endogenous versus exogenous sources in the exposome of putative genotoxins and consequences for risk assessmentSemantic proximity Read

Potential reactions of thermal process contaminants during digestionSemantic proximity Read

Determination the effects of pumpkin and rosehip seed oils on heterocyclic aromatic amine formation in meatballs by high‐performance liquid chromatographySemantic proximity Read

Biological significance of trace levels of mutagenic heterocyclic aromatic amines in human diet: a critical review.Semantic proximity Read

Mechanistic Evidence for Red Meat and Processed Meat Intake and Cancer Risk: A Follow-up on the International Agency for Research on Cancer Evaluation of 2015Semantic proximity Read

Xenobiotics Formed during Food Processing: Their Relation with the Intestinal Microbiota and Colorectal CancerSemantic proximity Read

Dual effects of endogenous formaldehyde on the organism and drugs for its removalSemantic proximity Read

Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulationSemantic proximity Read