Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

Natural phenolic compounds play an important role in cancer prevention and treatment.
Phenolic compounds from medicinal herbs and dietary plants include phenolic acids …

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the
Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing …

This review compiles the contents of heterocyclic aromatic amines (HAAs) in foods and
beverages, collected from literature data along the period from 1992 up to 2009. Also, it …

Heterocyclic aromatic amines (HAAs) as probable carcinogenic substances are mainly
generated in meat products during thermal processing. Numerous studies have contributed …

Herein, the formation of heterocyclic aromatic amines (HAAs) in chicken meatballs
formulated with different levels of turmeric powder (0.5 and 1%) and cooked at different …

The effect of oil-based marinades containing grape seed extract (Vitis vinifera L.; 0.2, 0.4, 0.6
and 0.8 g/100g) formulated in a water/oil emulsion or rosemary extract (Rosmarinus …

At this point in time, the evidence of a link between well-done meat intake and the incidence
of cancer is stronger than it was 20 years ago. Several cohort and case-control studies have …

Beef and chicken meatballs with a 0.5%(w/w) pomegranate seed extract were cooked using
four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep …

This study focused on the inhibitory effect of different levels of hawthorn extract (0, 0.5, and
1%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast …