Heterocyclic Amines: New Mutagens and Carcinogenes in Cooked Foods

1991 ◽  
pp. 569-578 ◽  
Author(s):  
Takashi Sugimura ◽  
Keiji Wakabayashi
Keyword(s):  
Heterocyclic Amines

HUMAN EXPOSURE TO BIOLOGICALLY ACTIVE HETEROCYCLIC AROMATIC AMINES ARISING FROM THERMAL PROCESSING OF PROTEIN RICH FOOD

2019 ◽  
Vol 72 (8) ◽  
pp. 1542-1550 ◽  
Author(s):  
Beata Janoszka ◽  
Agnieszka Nowak ◽  
Magdalena Szumska ◽  
Ewa Śnieżek ◽  
Krystyna Tyrpień-Golder
Keyword(s):  
Heat Treatment ◽  
Aromatic Amines ◽  
Human Exposure ◽  
High Protein ◽  
Heterocyclic Amines ◽  
Heterocyclic Aromatic Amines ◽  
International Agency ◽  
Processed Meat ◽  
Protein Food ◽  
Risk Of Cancer

Frequent consumption of thermally processed meat was classified by the International Agency for Research on Cancer to directly carcinogenic agents for humans. During the heat treatment of high protein food, mutagenic and carcinogenic, as well as neurotoxic heterocyclic aromatic amines are formed. Epidemiological studies confirm that exposure to some of these compounds may increase the risk of cancer in humans, especially the colon cancer. Most heterocyclic amines contain fried and grilled meat products, and the lowest content of these compounds can be found in boiled and slightly baked dishes. The use of spices and vegetable additives with antioxidant properties allows to obtain dishes with reduced content of these xenobiotics. An effective way to reduce human exposure to cancerogenic amines may be simultaneous consumption, together with meat dishes, products containing fiber which can adsorb molecules of heterocyclic amines in the gastrointestinal tract, as well as enrichment of the diet in the crucifers plants, as isothiocyanates released from them can inhibit the metabolic activation processes of heterocyclic amines. Raising the public awareness of the formation of mutagenic and carcinogenic compounds, including heterocyclic aromatic amines, during the intensive heat treatment of high protein food, as well as the dissemination of knowledge on the conditions regarding the preparation of dishes with reduced content of such compounds could become one of the components of cancer prevention programs in Poland.

Retention of some heterocyclic amines on mixed stationary phases containing nickel(II) Schiff base chelates

1989 ◽  
Vol 54 (6) ◽  
pp. 1530-1537 ◽  
Author(s):  
Joanna Masłowska ◽  
Grzegorz Bazylak
Keyword(s):  
Schiff Base ◽  
Stationary Phases ◽  
Capillary Columns ◽  
Heterocyclic Amines ◽  
Complex Mixtures ◽  
Amine Complexes ◽  
Mixed Stationary Phases ◽  
Classical Columns

Stationary phases composed of squalane and some nickel(II)-β-keto amine complexes were prepared and used for the separation of complex mixtures of pyridines. The resolution achieved on short classical columns was comparable with that obtained on capillary columns.

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

Studies on heterocyclic amines based cardanol‐benzoxazine for oil‐water separation

2020 ◽  
Vol 60 (7) ◽  
pp. 1494-1506
Author(s):  
Arumugam Hariharan ◽  
Pichaimani Prabunathan ◽  
Manickam Manoj ◽  
Muthukaruppan Alagar
Keyword(s):  
Heterocyclic Amines ◽  
Water Separation ◽  
Oil Water Separation ◽  
Oil Water

Antimutagenic activities of various lactic acid bacteria against food mutagens: heterocyclic amines

2002 ◽  
Vol 69 (2) ◽  
pp. 335-341 ◽  
Author(s):  
EMMANUELLE TAVAN ◽  
CHANTAL CAYUELA ◽  
JEAN-MICHEL ANTOINE ◽  
PIERRETTE CASSAND
Keyword(s):  
Dairy Products ◽  
Dietary Habits ◽  
Inverse Correlation ◽  
Heterocyclic Amines ◽  
Colorectal Cancers ◽  
Breast Cancers ◽  
Environmental Component ◽  
Dietary Components ◽  
Industrialised Countries ◽  
Food Mutagens

Antimutagenic properties of various dietary components have been investigated in many studies, in order to find compounds protective against the various steps of carcinogenesis. Indeed, cancer is now the principal cause of death in industrialised countries and treatment is still difficult. Thus, research in prevention is of extreme importance. While, the etiology of most cancers has an environmental component, colon or breast cancers are highly linked to dietary habits (up to 50% of colorectal cancers are due to diet; Riboli et al. 1996). In this context, Boutron et al. (1996) showed inverse correlation between consumption of dairy products and colorectal cancer in France.

Formation of heterocyclic amines during cooking of duck meat

2012 ◽  
Vol 29 (11) ◽  
pp. 1668-1678 ◽  
Author(s):  
G.Z. Liao ◽  
G.Y. Wang ◽  
Y.J. Zhang ◽  
X.L. Xu ◽  
G.H. Zhou
Keyword(s):  
Heterocyclic Amines

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

2016 ◽  
Vol 41 (3) ◽  
pp. e12981 ◽  
Author(s):  
Zhengmao Yang ◽  
Rui Lu ◽  
Huanlu Song ◽  
Yu Zhang ◽  
Jiani Tang ◽  
...  
Keyword(s):  
Heterocyclic Amines ◽  
Cooking Methods ◽  
Pork Loin ◽  
Aroma Components

Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues

1997 ◽  
Vol 35 (6) ◽  
pp. 555-565 ◽  
Author(s):  
K. Skog ◽  
K. Augustsson ◽  
G. Steineck ◽  
M. Stenberg ◽  
M. Jägerstad
Keyword(s):  
Meat Products ◽  
Heterocyclic Amines
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