Thermal food processing has many beneficial consequences, although it also produces
some unintentional undesired effects, such as the formation of potentially mutagenic and …

Background Although prooxidant activities have also been described, phenolic compounds
can act as chelating and free radical scavengers. These protective functions would be their …

In this study, the benefits of using avocado peel extract (APE), rich in phenolic compounds,
to reduce the oxidation and formation of harmful compounds resulting from cooking, were …

Heterocyclic aromatic amines (HAAs) are potent carcinogenic substances mainly generated
in thermal‐processed food. Natural polyphenols have been widely used for inhibiting the …

To elucidate the regulation of different structures of polyphenolic compounds with m-hydroxy
and o-hydroxy groups inhibiting the formation of different heterocyclic amines (HAs), the …

Background Meat and fish are currently the main sources of proteins necessary for a healthy
diet. Cooking proteinaceous food helps reduce biological risks and produce odor-active …

The formation of hazardous substances, heterocyclic aromatic amines (HAAs) and
advanced glycation end products (AGEs), in roasted mackerel with different cooking …

Meat is a rich source of various nutrients. However, it needs processing before consumption,
what in turn generates formation of carcinogenic compounds, ia, polycyclic aromatic …

Abstract The heterocyclic amine 2-amino-1-methyl-6-phenyl-imidazolium [4, 5-B] pyridine
(PhIP), commonly found in roasted meat products, is considered a potential carcinogen. This …

This study aims to evaluate the heterocyclic aromatic amine (HAA) formation inhibited by
cyanidin and rutin in chemical modeling systems and smoked chicken drumsticks. In the …