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Food Science and Human Wellness 2023, 12(4): 975-985 https://doi.org/10.1016/j.fshw.2022.10.019
Review Article | Open Access | Issue | Published: 18 November 2022

The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness

Show Author's Information Hui Tenga,  Hongting Denga,  Chang Zhanga,  Hui Caoa,b( ),  Qun Huangc( ),  Lei Chena( )
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Faculty of Food Science and Technology, University of Vigo, Vigo 36310, Spain
Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Precursors, Flavonoids, Heterocyclic aromatic amines, Hazardous control
Cite this article:
Teng H, Deng H, Zhang C, et al. The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness. Food Science and Human Wellness, 2023, 12(4): 975-985. https://doi.org/10.1016/j.fshw.2022.10.019
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Abstract Full text About this article

Meat products are an important part in our daily diet, providing valuable nutrients for the human body. However, heating processes cause the meat to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. As one kind of cooking-induced contaminants, heterocyclic aromatic amines (HAAs) are widely present in protein aceous food products with strong carcinogenic and mutagenic properties. In order to promote the safety of traditional meat products, this review focused on the formation, metabolism, biological monitoring and inhibitory mechanism of HAA. An overview of the formation pathways, hazards, and control methods of HAAs during food processing in recent years was studied, aiming to provide some valuable information for exploring effective methods to inhibit the production of associated hazards during food processing. Systematic selection of different types of flavonoids to explore their effects on the formation of HAAs in an actual barbecue system can provide theoretical reference for effectively controlling the formation of HAAs and reducing their harm to human health.


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About this article

The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness

Show Author's information Hui Tenga, Hongting Denga, Chang Zhanga, Hui Caoa,b( ), Qun Huangc( ), Lei Chena( )
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Faculty of Food Science and Technology, University of Vigo, Vigo 36310, Spain
Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Meat products are an important part in our daily diet, providing valuable nutrients for the human body. However, heating processes cause the meat to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. As one kind of cooking-induced contaminants, heterocyclic aromatic amines (HAAs) are widely present in protein aceous food products with strong carcinogenic and mutagenic properties. In order to promote the safety of traditional meat products, this review focused on the formation, metabolism, biological monitoring and inhibitory mechanism of HAA. An overview of the formation pathways, hazards, and control methods of HAAs during food processing in recent years was studied, aiming to provide some valuable information for exploring effective methods to inhibit the production of associated hazards during food processing. Systematic selection of different types of flavonoids to explore their effects on the formation of HAAs in an actual barbecue system can provide theoretical reference for effectively controlling the formation of HAAs and reducing their harm to human health.

Keywords: Precursors, Flavonoids, Heterocyclic aromatic amines, Hazardous control

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Publication history

Received: 13 October 2021
Revised: 24 November 2021
Accepted: 16 December 2021
Published: 18 November 2022
Issue date: July 2023

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© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

The present work was supported by National Postdoctoral Program (2020M682073), the National Natural Science Foundation of China (NSFC, 32061160477), The National Natural Science Foundation of China (32272315, 32072209), and the Natural Science Foundation of Guangdong Province (2022A1515010694).

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