Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield...

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Detalles Bibliográficos
Autores principales: Nadeem, Hafiz Rehan, Akhtar, Saeed, Ismail, Tariq, Sestili, Piero, Lorenzo, Jose Manuel, Ranjha, Muhammad Modassar Ali Nawaz, Jooste, Leonie, Hano, Christophe, Aadil, Rana Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307633/
https://www.ncbi.nlm.nih.gov/pubmed/34202792
http://dx.doi.org/10.3390/foods10071466

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307633/
https://www.ncbi.nlm.nih.gov/pubmed/34202792
http://dx.doi.org/10.3390/foods10071466

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