期刊
FOOD CHEMISTRY
卷 313, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.126128
关键词
Carbonyl-amine reactions; Carbonyl-phenol reactions; Heterocyclic aromatic amines; Lipid oxidation; Maillard reaction; Reactive carbonyls
资金
- Ministerio de Ciencia, Innovacion y Universidades (MCIU) from Spain
- Agencia Estatal de Investigacion (AEI) from Spain
- Fondo Europeo de Desarrollo Regional (FEDER) from the European Union [RTI2018-096632-B-100]
Thermal food processing has many beneficial consequences, although it also produces some unintentional undesired effects, such as the formation of potentially mutagenic and carcinogenic substances. Among them, the formation of heterocyclic aromatic amines (HAAs) has been related to the declared carcinogenicity of processed meats. In spite of this importance, HAA formation pathways remain mostly unknown, which avoids the design of targeted procedures to inhibit HAA appearance. The objective of this review is to collect information recently appeared that allow advancing in the understanding of how these compounds are produced. Particularly, the possibility that aminoimidazoazarenes are produced similarly to PhIP is discussed, including their formation by cyclizations and oligomerizations of aldehydes and creatinine under usual cooking conditions. Present data suggest that HAA formation might be related to the pool of carbonyl compounds existing in foods, the food carbonylome, which can be controlled by carbonyl-trapping agents, such as amine and phenolic compounds.
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