Veterinary World,
Год журнала:
2023,
Номер
unknown, С. 1727 - 1735
Опубликована: Авг. 1, 2023
The
risk
factors
for
cholangiocarcinoma
(CCA)
are
opisthorchiasis
and
the
intake
of
a
combination
nitroso
compounds
through
consumption
traditionally
fermented
fish,
which
is
very
popular
in
areas
where
liver
flukes
endemic.
incidence
CCA
remains
high
because
this
cultural
habit
rural
people
has
been
altered.
Therefore,
decreasing
nitrate
nitrite
concentrations
fish
an
alternative
approach
to
reducing
CCA.
Thus,
study
aimed
reduce
foods
by
heating
investigated
its
effect
on
development
hamster
model.
We
used
Association
Official
Analytical
Chemists
method
973.31
measure
both
(pla-ra
[PR])
pickled
(pla-som
[PS])
before
after
boiling
5
30
min,
respectively.
same
samples
were
fed
Opisthorchis
viverrini
(OV)-infected
or
-uninfected
hamsters
3
months.
Thereafter,
hamsters'
blood
collected
analysis.
levels
nitrates
nitrites
PS
PR
significantly
decreased
following
min.
OV-PR
OV-PS
groups
showed
dramatically
increased
numbers
inflammatory
cells,
fibrosis
surrounding
bile
duct,
focal
fibrotic
areas.
However,
dishes
extent
cell
infiltration
intensity
these
decreased.
Our
findings
suggest
that
reduces
toxicity
dishes,
as
evidenced
reduced
hepatic
inflammation.
regardless
heating,
kidney
tissues
adversely
affected
when
meals
consumed
daily.
Experimental Dermatology,
Год журнала:
2024,
Номер
33(4)
Опубликована: Апрель 1, 2024
Abstract
The
advanced
glycation
end‐products
(AGEs)
are
produced
through
non‐enzymatic
between
reducing
sugars
and
free
amino
groups,
such
as
proteins,
lipids
or
nucleic
acids.
AGEs
can
enter
the
body
daily
dietary
intake
also
be
generated
internally
via
normal
metabolism
external
stimuli.
bind
to
cell
surface
receptors
for
AGEs,
triggering
oxidative
stress
inflammation
responses
that
lead
skin
ageing
various
diseases.
Evidence
shows
contribute
dysfunction
ageing.
This
review
introduces
basic
information,
sources,
absorption
of
AGEs.
We
summarise
detrimental
mechanisms
other
chronic
For
potential
strategies
counteracting
organs,
we
summarised
pathways
could
utilised
resist
glycation.
Chemical
natural‐derived
anti‐glycation
approaches
overviewed.
work
offers
an
understanding
diseases
may
provide
perspectives
development
strategies.
Foods,
Год журнала:
2023,
Номер
12(11), С. 2103 - 2103
Опубликована: Май 23, 2023
The
Maillard
reaction
(MR)
is
a
complicated
chemical
process
that
has
been
extensively
studied.
Harmful
chemicals
known
as
advanced
glycation
end
products
(AGEs),
with
complex
structures
and
stable
characteristics,
are
created
during
the
final
stage
of
MR.
AGEs
can
be
formed
both
thermal
processing
food
in
human
body.
number
much
higher
compared
to
endogenous
AGEs.
A
direct
connection
exists
between
health
build-up
body,
which
result
diseases.
Therefore,
it
essential
understand
content
we
consume.
detection
methods
expounded
upon
this
review,
advantages,
disadvantages,
application
fields
these
discussed
depth.
Additionally,
production
food,
their
typical
foods,
mechanisms
influencing
formation
summarized.
Since
closely
related
industry
health,
hoped
review
will
further
so
evaluated
more
conveniently
accurately.
Foods,
Год журнала:
2024,
Номер
13(5), С. 746 - 746
Опубликована: Фев. 28, 2024
Cured
meat
products
constitute
one
of
the
categories
commonly
consumed
in
Ireland
and
has
been
part
Irish
cuisine
diet
for
many
years.
Ham,
gammon,
bacon
are
some
that
involve
curing
as
traditional
processing
methods.
Common
among
these
high
levels
salt
addition
nitrites.
These
undergo
treatments
to
create
variety,
preserve
shelf-life,
develop
their
unique
quality
safety
characteristics.
However,
consumers
becoming
more
conscious
level
involved
products,
effects
components
ingredients
might
be
perceived
unhealthy.
Meat
product
developers
have
exploring
ways
reduce
amount
such
salt,
saturated
fat,
chemical
preservatives
(e.g.,
nitrites),
which
linked
health
concerns.
This
is
a
challenging
task
play
an
important
techno-functional
role
products’
quality,
safety,
identity.
While
innovative
techniques
being
introduced
progress
made
reformulation
packaging
technologies,
much
still
unknown,
especially
regarding
applicability
proposed
interventions
wide
range
sustainability
at
industrial
scale.
Food Additives & Contaminants Part A,
Год журнала:
2024,
Номер
41(10), С. 1242 - 1274
Опубликована: Июль 22, 2024
Thermal
treatment
of
food
can
lead
to
the
formation
potentially
harmful
chemicals,
known
as
process
contaminants.
These
are
adventitious
contaminants
that
formed
in
during
processing
and
preparation.
Various
techniques,
such
heating,
drying,
grilling,
fermentation,
generate
hazardous
chemicals
acrylamide
(AA),
advanced
glycation
end
products
(AGEs),
heterocyclic
aromatic
amines
(HAAs),
furan,
polycyclic
hydrocarbons
(PAHs),
N-nitroso
compounds
(NOCs),
monochloropropane
diols
(MCPD)
their
esters
(MCPDE)
which
be
detrimental
human
health.
Despite
efforts
prevent
these
processing,
eliminating
them
is
often
challenging
due
unknown
mechanisms.
It
critical
identify
potential
harm
health
processed
understand
mechanisms
by
form
prolonged
exposure
toxic
problems.
mitigation
strategies,
use
diverse
pre-
post-processing
treatments,
product
reformulation,
additives,
variable
conditions,
novel
integrated
have
been
proposed
control
hazards.
In
this
review,
we
summarize
occurrence,
for
produced
food,
strategies
minimize
impact.
Journal of Agricultural and Food Chemistry,
Год журнала:
2023,
Номер
71(17), С. 6727 - 6737
Опубликована: Апрель 24, 2023
Commercial
sterilization
is
a
thermal
processing
method
commonly
used
in
low-acid
canned
food
products.
Meanwhile,
heat
treatment
can
significantly
promote
advanced
glycation
end
product
(AGE)
formation
foodstuffs.
In
this
research,
the
validated
analytical
methods
have
been
developed
to
quantitate
both
lysine-
and
arginine-derived
AGEs
their
precursors,
α-dicarbonyls,
various
types
of
commercial
meat
seafood
Methylglyoxal-hydroimidazolone
1
was
most
abundant
found
products,
followed
by
Nε-(carboxyethyl)lysine,
Nε-(carboxymethyl)lysine,
glyoxal-hydroimidazolone
1.
Correlation
analysis
revealed
that
methylglyoxal
glyoxal
were
only
positively
associated
with
corresponding
AGEs,
while
correlations
lysine-derived
not
significant.
Importantly,
we
demonstrated
for
first
time
total
sugar
carbohydrate
contents
might
serve
as
potential
markers
prediction
meats
seafoods.
Altogether,
study
provided
more
complete
view
AGEs'
occurrence
