TY  - JOUR
AU  - ZHANG, Shiyu
AU  - GAO, Meng
AU  - WANG, Wei
AU  - REN, Xiaopu
AU  - XU, Qian
AU  - PENG, Zengqi
PY  - 2023
TI  - Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products
JO  - Food Science
SN  - 1002-6630
SP  - 211
EP  - 220
VL  - 44
IS  - 9
AB  - Heterocyclic amines (HAs) are a class of toxic compounds with strong teratogenic and carcinogenic activities which are produced during thermal processing of meat products. Three types of HAs, including 2-amino-3-methylimidazo[4,5-f]-quinoline (IQ) and 2-amino-3,4-dimethyl-imidazo[4,5-f]-quinoline (MeIQ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP), and 1-methyl-9H-pyrido[3,4-b]indole (Harmane) and 9H-pyrido[3,4-b]indole (Norharman), are common and widely distributed in heat-processed meat products. This article briefly analyzes the formation pathways and mechanisms of these HAs, elucidates the inhibitory mechanism of exogenous plant polyphenols on their formation, and clarifies the structure-activity relationship of polyphenol compounds for the inhibition of their formation. This review will provide theoretical guidance for the effective application of plant polyphenols to control the formation of HAs in heat-processed meat products.
UR  - https://doi.org/10.7506/spkx1002-6630-20220414-165
DO  - 10.7506/spkx1002-6630-20220414-165