Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems and roasted tilapia fish patties

The effect of acrolein on the formation of the 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated in a chemical model. Acrolein was found to increase PhIP formation at each tested addition level. 0–0.2 mmol of acrolein increased PhIP formation dose-dependently, while high levels...

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Detalles Bibliográficos
Autores principales: Jing, Meilin, Jiang, Qingqing, Zhu, Yamin, Fan, Daming, Wang, Mingfu, Zhao, Yueliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9237630/
https://www.ncbi.nlm.nih.gov/pubmed/35774638
http://dx.doi.org/10.1016/j.fochx.2022.100315

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9237630/
https://www.ncbi.nlm.nih.gov/pubmed/35774638
http://dx.doi.org/10.1016/j.fochx.2022.100315

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