Antioxidants may reduce heterocyclic amines in commercially marinated beef steaks
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منابع مشابه
Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef
The effects of natural extracts on the formation of polar (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) and nonpolar (norharman, harman, and A C) heterocyclic amines (HAs) were examined in ground beef cooked at 200 and 210°C for 20 min. In experiment 1, the formation of MeIQx was effectively reduced by 77%, 75%, and 69%, respectively, for 1.0% pine bark extract (Pycnogenol), 1.0% Oleoresin rosemary ...
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Many mutagenic heterocyclic amines (HAs) have been isolated from cooked foods and pyrolysates of amino acids and proteins, and the carcinogenicity of 10 of these HAs in rodents and of 1 in monkeys has been reported. Quantification of these carcinogenic HAs in various kinds of cooked foods indicated that the level of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was highest (0.56-69.2 n...
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Heterocyclic amines (HAs) occur at the ppb range in foods. Most of them demonstrate potent mutagenicity in bacteria mutagenicity test, and some of them have been classified by the International Agency for Research on Cancer as probable/possible human carcinogens. Their capability of formation even during ordinary cooking practices implies frequent exposure by the general public. Over the past 3...
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ژورنال
عنوان ژورنال: Kansas Agricultural Experiment Station Research Reports
سال: 2007
ISSN: 2378-5977
DOI: 10.4148/2378-5977.1544