An Update on Reactive Carbonyl Species and Their Effects on the Formation of Chemical Hazards during Food Processing

Reactive carbonyl species (RCSs) are a class of active aldehydes and ketones. RCSs are formed in the body through a serious of reactions such as lipid oxidation and glycolysis as well as through lipid oxidation and the Maillard reaction during food processing. RCSs are usually kept at a low concentration level in the body, while high level of these substances can cause diseases in the body. The intake of RCSs by the human body mainly comes from processed foods. Furthermore, RCSs can induce the formation of other hazards during food processing. Therefore, controlling the formation of RCSs in foods is crucial for nutritional health. This article reviews the formation and biological activity of RCSs as well as their impacts on the formation of chemical hazards such as heterocyclic amines, advanced glycation end products (AGEs), acrylamide, and polycyclic aromatic hydrocarbons in food processing. The aim of this study is to provide a reference for the safety control of RCSs during food processing.