The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness
Meat products are an important part in our daily diet, providing valuable nutrients for the human body. However, heating processes cause the meat to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients....
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-07-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022002385 |
| _version_ | 1797705325756809216 |
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| author | Hui Teng Hongting Deng Chang Zhang Hui Cao Qun Huang Lei Chen |
| author_facet | Hui Teng Hongting Deng Chang Zhang Hui Cao Qun Huang Lei Chen |
| author_sort | Hui Teng |
| collection | DOAJ |
| description | Meat products are an important part in our daily diet, providing valuable nutrients for the human body. However, heating processes cause the meat to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. As one kind of cooking-induced contaminants, heterocyclic aromatic amines (HAAs) are widely present in protein aceous food products with strong carcinogenic and mutagenic properties. In order to promote the safety of traditional meat products, this review focused on the formation, metabolism, biological monitoring and inhibitory mechanism of HAA. An overview of the formation pathways, hazards, and control methods of HAAs during food processing in recent years was studied, aiming to provide some valuable information for exploring effective methods to inhibit the production of associated hazards during food processing. Systematic selection of different types of flavonoids to explore their effects on the formation of HAAs in an actual barbecue system can provide theoretical reference for effectively controlling the formation of HAAs and reducing their harm to human health. |
| first_indexed | 2024-03-12T05:35:29Z |
| format | Article |
| id | doaj.art-6f349139da5a4ee48a30340d4ab640c5 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T05:35:29Z |
| publishDate | 2023-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-6f349139da5a4ee48a30340d4ab640c52023-09-03T06:31:08ZengTsinghua University PressFood Science and Human Wellness2213-45302023-07-01124975985The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellnessHui Teng0Hongting Deng1Chang Zhang2Hui Cao3Qun Huang4Lei Chen5College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Faculty of Food Science and Technology, University of Vigo, Vigo 36310, Spain; Corresponding authors.Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Corresponding authors.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Corresponding authors.Meat products are an important part in our daily diet, providing valuable nutrients for the human body. However, heating processes cause the meat to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. As one kind of cooking-induced contaminants, heterocyclic aromatic amines (HAAs) are widely present in protein aceous food products with strong carcinogenic and mutagenic properties. In order to promote the safety of traditional meat products, this review focused on the formation, metabolism, biological monitoring and inhibitory mechanism of HAA. An overview of the formation pathways, hazards, and control methods of HAAs during food processing in recent years was studied, aiming to provide some valuable information for exploring effective methods to inhibit the production of associated hazards during food processing. Systematic selection of different types of flavonoids to explore their effects on the formation of HAAs in an actual barbecue system can provide theoretical reference for effectively controlling the formation of HAAs and reducing their harm to human health.http://www.sciencedirect.com/science/article/pii/S2213453022002385Heterocyclic aromatic aminesFlavonoidsHazardous controlPrecursors |
| spellingShingle | Hui Teng Hongting Deng Chang Zhang Hui Cao Qun Huang Lei Chen The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness Food Science and Human Wellness Heterocyclic aromatic amines Flavonoids Hazardous control Precursors |
| title | The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness |
| title_full | The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness |
| title_fullStr | The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness |
| title_full_unstemmed | The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness |
| title_short | The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness |
| title_sort | role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness |
| topic | Heterocyclic aromatic amines Flavonoids Hazardous control Precursors |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022002385 |
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