4.7 Article

The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness

Related references

Note: Only part of the references are listed.
Article Chemistry, Organic

Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay

A. K. Nor Hasyimah et al.

Summary: This study investigated the effects of honey-spices marination on the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) in gas-grilled beef satay. The results showed that marination significantly reduced the levels of PAHs and HCAs during the grilling process.

POLYCYCLIC AROMATIC COMPOUNDS (2022)

Article Biotechnology & Applied Microbiology

Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks

Mingjun Yao et al.

JOURNAL OF FOOD PROTECTION (2020)

Article Agriculture, Multidisciplinary

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

Yiqun Cheng et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Review Food Science & Technology

Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products

Seung Yun Lee et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Pharmacology & Pharmacy

Primary aromatic amines and cancer: Novel mechanistic insights using 4-aminobiphenyl as a model carcinogen

Shuang Wang et al.

PHARMACOLOGY & THERAPEUTICS (2019)

Review Chemistry, Medicinal

Role of sulphur-heterocycles in medicinal chemistry: An update

Shelly Pathania et al.

EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2019)

Review Food Science & Technology

Risk assessment of chemical substances of safety concern generated in processed meats

Monica Flores et al.

FOOD SCIENCE AND HUMAN WELLNESS (2019)

Article Agriculture, Multidisciplinary

Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation

Bin Zhou et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Article Chemistry, Applied

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

Shabnam Sepahpour et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2018)

Review Food Science & Technology

Intracellular signaling pathways of inflammation modulated by dietary flavonoids: The most recent evidence

Lei Chen et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Article Food Science & Technology

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

Mercan Merve Tengilimoglu-Metin et al.

FOOD RESEARCH INTERNATIONAL (2017)

Article Food Science & Technology

Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb

Chengli Hou et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Article Agriculture, Multidisciplinary

Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS

Jing Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Agriculture, Multidisciplinary

Metabolism of Foodborne Heterocyclic Aromatic Amines by Lactobacillus reuteri DSM 20016

Falco Beer et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Review Food Science & Technology

Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein

Benjamin M. Bohrer

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Automation & Control Systems

UPLC-MS/MS and multivariate analysis of inhibition of heterocyclic amine profiles by black pepper and piperine in roast beef patties

Maomao Zeng et al.

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2017)

Review Food Science & Technology

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Monika Gibis

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)

Review Food Science & Technology

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

Cecile Rannou et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Agriculture, Multidisciplinary

Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds

Clemens Kanzler et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Review Food Science & Technology

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

Maia Meurillon et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Review Food Science & Technology

Food contamination during food process

Cristina Nerin et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Biotechnology & Applied Microbiology

Enhanced autotrophic astaxanthin production from Haematococcus pluvialis under high temperature via heat stress-driven Haber-Weiss reaction

Min-Eui Hong et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)

Article Toxicology

Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods

Hye-Seung Jeong et al.

TOXICOLOGICAL RESEARCH (2015)

Article Agriculture, Multidisciplinary

Inhibitory Effect of Liposomal Solutions of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines

Daniela Natale et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Review Food Science & Technology

Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review

Ubaid ur Rahman et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Chemistry, Multidisciplinary

Ranking Relative Hydrogen-Bond Strengths in Hydroxybenzoic Acids for Crystal-Engineering Purposes

Christer B. Aakeroey et al.

CHEMISTRY-A EUROPEAN JOURNAL (2013)

Article Engineering, Environmental

Effects of metal ions on THMs and HAAs formation during tannic acid chlorination

Xiaowei Liu et al.

CHEMICAL ENGINEERING JOURNAL (2012)

Review Food Science & Technology

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

Maite Sanz Alaejos et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)

Article Food Science & Technology

THE INHIBITORY EFFECT OF RED PEPPER ON HETEROCYCLIC AROMATIC AMINES IN FRIED BEEF LONGISSIMUS DORSI MUSCLE

Fatih Oz et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)

Article Biotechnology & Applied Microbiology

Fruits and vegetables protect against the genotoxicity of heterocyclic aromatic amines activated by human xenobiotic-metabolizing enzymes expressed in immortal mammalian cells

K. L. Platt et al.

MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS (2010)

Article Chemistry, Medicinal

Biomonitoring of Carcinogenic Heterocyclic Aromatic Amines in Hair: A Validation Study

Erin E. Bessette et al.

CHEMICAL RESEARCH IN TOXICOLOGY (2009)

Article Engineering, Environmental

Biosorption of chromium species by aquatic weeds: Kinetics and mechanism studies

R. Elangovan et al.

JOURNAL OF HAZARDOUS MATERIALS (2008)

Review Chemistry, Applied

Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review

M. S. Alaejos et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2008)

Article Food Science & Technology

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households

CP Salmon et al.

FOOD AND CHEMICAL TOXICOLOGY (2006)

Article Biochemical Research Methods

Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods

CM Lan et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)

Article Biochemical Research Methods

Formation of heterocyclic aromatic amines in model systems

M Murkovic

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)

Review Biochemical Research Methods

Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

P Vitaglione et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)

Article Biotechnology & Applied Microbiology

Identification of cytochrome P-450s involved in the formation of APNH from norharman with aniline

R Nishigaki et al.

MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS (2004)

Article Chemistry, Organic

Chemistry of carcinogenic and mutagenic metabolites of heterocyclic aromatic amines

M Novak et al.

JOURNAL OF PHYSICAL ORGANIC CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

Inhibitory effects of (-)-epigallocatechin gallate on the mutation, DNA strand cleavage, and DNA adduct formation by heterocyclic amines

S Arimoto-Kobayashi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Formation of aroma compounds from ribose and cysteine during the Maillard reaction

C Cerny et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Biotechnology & Applied Microbiology

Direct reduction of N-acetoxy-PhIP by tea polyphenols:: a possible mechanism for chemoprevention against PhIP-DNA adduct formation

DX Lin et al.

MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2003)

Article Agriculture, Multidisciplinary

A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds

HS Shin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Biotechnology & Applied Microbiology

An epidemiologic approach to studying heterocyclic amines

R Sinha

MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2002)

Article Biotechnology & Applied Microbiology

Metabolism of heterocyclic aromatic amines by human hepatocytes and cytochrome P4501A2

RJ Turesky et al.

MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2002)

Article Food Science & Technology

Biomarkers of exposure to heterocyclic amines: approaches to improve the exposure assessment

J Alexander et al.

FOOD AND CHEMICAL TOXICOLOGY (2002)

Article Chemistry, Medicinal

Intestinal bacterial β-glucuronidase activity of patients with colon cancer

DH Kim et al.

ARCHIVES OF PHARMACAL RESEARCH (2001)

Article Biotechnology & Applied Microbiology

Impact of bacteria in dairy products and of the intestinal microflora on the genotoxic and carcinogenic effects of heterocyclic aromatic amines

S Knasmüller et al.

MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2001)