文献类型：期刊文献

英文题名：The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness

作者：Teng, Hui[1];Deng, Hongting[1];Zhang, Chang[1];Cao, Hui[1,2];Huang, Qun[3];Chen, Lei[1]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod, Guangdong Prov Engn Technol Res Ctr Seafood, Coll Food Sci & Technol,Guangdong Higher Educ Inst, Zhanjiang 524088, Peoples R China;[2]Univ Vigo, Fac Food Sci & Technol, Vigo 36310, Spain;[3]Chengdu Univ, Sch Food & Biol Engn, Meat Proc Key Lab Sichuan Prov, Chengdu 610106, Peoples R China

年份：2023

卷号：12

期号：4

起止页码：975

外文期刊名：FOOD SCIENCE AND HUMAN WELLNESS

收录：SCI-EXPANDED(收录号：WOS:000890051800001)、、Scopus(收录号：2-s2.0-85142202892)、WOS

基金：The present work was supported by National Postdoctoral Program (2020M682073) , the National Natural Science Foundation of China (NSFC, 32061160477) , The National Natural Science Foundation of China (32272315, 32072209) , and the Natural Science Foundation of Guangdong Province (2022A1515010694) .

语种：英文

外文关键词：Heterocyclic aromatic amines; Flavonoids; Hazardous control; Precursors

外文摘要：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.(c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).