文献类型：期刊文献

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

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

机构：[1]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;[2]Faculty of Food Science and Technology,University of Vigo,Vigo 36310,Spain;[3]Meat Processing Key Laboratory of Sichuan Province,School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China

年份：2023

卷号：12

期号：4

起止页码：975

中文期刊名：Food Science and Human Wellness

外文期刊名：食品科学与人类健康（英文）

收录：Scopus、CSCD2023_2024、CSCD

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

语种：英文

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

中文摘要：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.