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Prevention of the formation of mutagenic and/or carcinogenic heterocyclic amines by food factors
Author(s) -
Kikugawa Kiyomi,
Hiramoto Kazuyuki,
Kato Tetsuta
Publication year - 2000
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.5520120119
Subject(s) - chemistry , pyrazine , carcinogen , food science , glycine , organic chemistry , biochemistry , amino acid
of phenolic antioxidants, thiol compounds and reductones into the heated model system composed of glucose/glycine/creatinine was effective to scavenge the intermediary pyrazine cation radical and to reduce the mutagenicity due to imidazoquinoxaline heterocyclic amines. Addition of a reductone, ascorbate or erythorbate, at 0.3% to ground beef effectively reduced the mutagenicity of cooked hamburger. Mutagenicity of cooked hamburger was also decreased by addition of glucose at more than 0.7% to ground beef.