Exposure Scenarios for Estimating Contaminant Levels in Healthy Sustainable Dietary Models: Omnivorous vs. Vegetarian [PDF]
FoodsConsumers are regularly exposed to well-known food contaminants (FCs), which are typically assessed for risk on an individual basis. However, there is limited knowledge about the overall levels and combinations of these compounds depending on dietary ...
Araújo, AM +10 more
core +2 more sources
Development of a Novel, Simultaneous Determination Method for Heterocyclic Amines and Mycotoxins in Fried Food by UPLC-MS/MS Combined With QuEChERS. [PDF]
Food Sci Nutr• A novel QuEChERS‐UPLC‐MS/MS method was successfully developed for the simultaneous determination of two β‐carboline heterocyclic amines and seven mycotoxins in fried foods. ABSTRACT Dietary exposure to both processing contaminants and natural toxins in fried foods poses a potential health risk, but analytical methods for their simultaneous monitoring
Yang D +6 more
europepmc +2 more sources
Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism. [PDF]
Food Sci Nutr, 2021 Abstract Braised meat products are kinds of popular traditional meat food in China. However, current data on the formation of Amino‐carboline congeners Heterocyclic aromatic amines (HAAs) and the inhibitory methods in braised meat products are limited. In the present study, the inhibition effect of turmeric and curcumin on the formation of β‐carboline ...
Wang Q, Li J, Li K, Li C.
europepmc +2 more sources
The Effects of Prenatal Norharman Exposure on Seizure Severity in Rats
The Journal of Qazvin University of Medical Sciences, 2021 Background: Norhraman is an alkaloid that can damage the nervous system. Objective: This experimental study aimed to investigate the effects of prenatal norharman exposure on seizure severity in adult rats.
Mohammad Hossein Esmaeili +2 more
doaj +1 more source
Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products [PDF]
Shipin Kexue, 2023 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-methyl-imidazo[4,5-f]-quinoline (IQ) and 2-
ZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi
doaj +1 more source
Acta Crystallographica Section C Crystal Structure Communications, 2011 The structure of β-carboline, also called norharman (systematic name: 9H-pyrido[3,4-b]indole), C(11)H(8)N(2), has been determined at 110 K. Norharman is prevalent in the environment and the human body and is of wide biological interest. The structure exhibits intermolecular N-H···N hydrogen bonding, which results in a one-dimensional herringbone motif.
Robert J, Thatcher +1 more
openaire +2 more sources
Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods. [PDF]
Food Sci NutrThe central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Matondo JD, Issa-Zacharia A.
europepmc +2 more sources
Harman and norharman, metabolites of entomopathogenic fungus Conidiobolus coronatus (Entomopthorales), disorganize development of Galleria mellonella (Lepidoptera) and affect serotonin-regulating enzymes. [PDF]
PLoS ONE, 2018 Naturally occurring entomopathogenic fungi such as Conidiobolus coronatus are important regulatory factors of insect populations. GC-MS analysis of fungal cell-free filtrates showed that C.
Anna Katarzyna Wrońska +3 more
doaj +1 more source
Molecules, 2021 The aim of this research was to investigate the effect of the number of freeze–thaw cycles (0, 1, 3, 5, and 7) on porcine longissimus protein and lipid oxidation, as well as changes in heterocyclic aromatic amines (HAAs) and advanced glycation end ...
Xingge Wu +6 more
doaj +1 more source