Open AccessPreventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines
Author(s) -
Cao Hui,
Chen BingHuei,
Inbaraj Baskaran Stephen,
Chen Lei,
AlvarezRivera Gerardo,
Cifuentes Alejandro,
Zhang Nana,
Yang DengJye,
SimalGandara Jesus,
Wang Mingfu,
Xiao Jianbo
Publication year - 2020
Publication title -
food frontiers
Language(s) - English
Resource type - Journals
ISSN - 2643-8429
DOI - 10.1002/fft2.30
Subject(s) - chemistry , polyphenol , aromatic amine , naringenin , organic chemistry , aldehyde , ring (chemistry) , amine gas treating , antioxidant , flavonoid , catalysis
Thermal processing is the most important and popular domestic cooking method. More than 30 heterocyclic aromatic amines have been identified in cooked meat using various methods. This review highlights preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic amines. Tea, coffee, fruits, vegetable, and spice extracts rich in polyphenols exerted significant inhibition against the formation of heterocyclic aromatic amines. Some polyphenols, such as naringenin and epigallocatechin 3‐O‐gallate, can actively participate into food chemistry reaction to trap Strecker aldehyde and lower the formation of heterocyclic aromatic amines. In addition, some polyphenols can lower the mutagenicity of heterocyclic aromatic amines. More specifically, polyphenols possessing two hydroxyl groups at the meta position of aromatic ring are the most efficient one, but the presence of carboxylic or alkyl groups as substituents in the aromatic ring slightly reduced the inhibitory effect.