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Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

Heterocyclic amines (HCAs) are a group of carcinogenic substances produced in protein-rich poultry meat under high-temperature. Enzymatic acylation of anthocyanins (ACNs) is a reliable way to improve their stability, and we recently found the acylated cyaniding-3-O-glucose (cyanidin-3-6-cinnamoyl-gl...

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Detalles Bibliográficos
Autores principales:	Teng, Hui, Mi, Yani, Deng, Hongting, He, Yuanju, Wang, Shunxin, Ai, Chao, Cao, Hui, Zheng, Baodong, Chen, Lei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Articles from the special issue: 6th International Symposium on Phytochemicals in Medicine and Food, edited by Jianbo Xiao, Jinping Si and Huifan Liu
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9556857/ https://www.ncbi.nlm.nih.gov/pubmed/36247332 http://dx.doi.org/10.1016/j.crfs.2022.09.011

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