Food Chemistry, Journal Year: 2025, Volume and Issue: 484, P. 144357 - 144357
Published: April 16, 2025
Language: Английский
Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(6)
Published: Nov. 1, 2024
Heterocyclic aromatic amines (HAAs) are potent carcinogenic substances mainly generated in thermal-processed food. Natural polyphenols have been widely used for inhibiting the formation of HAAs, whereas effect natural on HAAs is complex and mechanisms far from being clearly elucidated. In order to clarify comprehensive this review focused structure-activity relationships HAAs. addition, effects toxicity were also first reviewed cell, gene, protein, animal aspects. An overview polyphenol structures such as parent ring exocyclic group mitigation was emphasized, aiming provide some valuable information understanding their mechanism. The inhibited by a dose-dependent manner largely through eliminating free radicals binding precursors intermediates. inhibitory probably affected quantity position hydroxyl groups rings, with m-hydroxyl had stronger effect. However, presence other substituents excessive might mitigate even promote This can theoretical reference effectively controlling food reducing harm human health.
Language: Английский
Citations
4
Molecules, Journal Year: 2025, Volume and Issue: 30(6), P. 1254 - 1254
Published: March 11, 2025
The effects of furfural and 5-methyl-2-furfural produced by the Maillard reaction on PhIP formation were investigated in chemical models roasted pork patties. In models, results indicated that increasing levels (r = −0.7338, R2 0.9557) −0.7959, 0.9864) significantly reduced formation, displaying a strong linear correlation. precursors phenylalanine (Phe) phenylacetaldehyde showed significant reduction Phe level, while level was not increased. addition, neither nor could reduce creatinine or PhIP. Further mechanism studies (5-methyl-2-furfural) directly captured to form corresponding Schiff base compounds (2-((furan-2-ylmethylene) amino)-3-phenylpropanoic acid) b (2-(((5-methylfuran-2-yl)methylene)amino)-3-phenylpropanoic acid). This process production phenylacetaldehyde, thereby inhibiting pathway. More importantly, these two detected patties which glucose added. above pathway finally confirmed These revealed 5-methyl-2-furfural, formed during reaction, play role reacting with Phe.
Language: Английский
Citations
0
Food Chemistry, Journal Year: 2025, Volume and Issue: 481, P. 144089 - 144089
Published: March 30, 2025
Language: Английский
Citations
0
Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1292 - 1292
Published: April 8, 2025
2-amino-1-methyl-6-phenyl-imidazo [4,5-b] pyridine (PhIP) is a harmful compound that formed during the high-temperature processing of meat products, and risk cancer may be increased with prolonged intake foods containing high levels PhIP. This study aimed to develop an innovative detection method specifically for PhIP in products. Utilizing hydrogel-molecular-imprinting electrochemical sensing technology, preparation conditions molecularly imprinted hydrogels (MIHs) were optimized. Consequently, highly selective rapid was successfully established, integrated workstation. The results indicate prepared MIHs exhibit excellent specific recognition performance sensor exhibited linear response within concentration range 1.0–200.0 ng/mL, limit 0.07 ng/mL (S/N = 3) under optimized conditions. In addition, accuracy reliability verified by spiked recovery experiments, recoveries ranged from 75.9% 108.8%, which demonstrated its potential practical application.
Language: Английский
Citations
0
Food Chemistry, Journal Year: 2025, Volume and Issue: 484, P. 144357 - 144357
Published: April 16, 2025
Language: Английский
Citations
0