Results 21 to 30 of about 890 (147)
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
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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
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Heterocyclic Aromatic Amines and Risk of Kidney Stones: A Cross-Sectional Study in US Adults
Frontiers in Public Health, 2022 BackgroundHeterocyclic aromatic amines (HAAs) are a group of harmful substances produced while cooking meat at high temperatures. This study aimed to investigate the relationship between HAAs and the occurrence of kidney stones.MethodsData on the level ...
Guangyuan Zhang +3 more
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Foods, 2022 In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties.
Xing Shen +8 more
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Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts [PDF]
Shipin Kexue, 2023 In order to inhibit the formation of advanced glycation end products (AGEs) and heterocyclic aromatic amines (HAAs) in roasted peanuts, six phenolic acids (caffeic acid, ferulic acid, 4-coumaric acid, vanillic acid, gallic acid and chlorogenic acid) were
YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei
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Zhongguo youzhi, 2023 芝麻油可能含有杂环胺9H-吡啶并\[3,4-b\]吲哚（norharman）和1-甲基-9H-吡啶并\[3,4-b\]吲哚（harman），为了有效检测芝麻油中杂环胺含量，建立了一种高效液相色谱-荧光检测法（HPLC-FLD），并对不同产地芝麻所制芝麻油中杂环胺含量进行对比。结果表明：所建立的HPLC-FLD能在15 min内实现对芝麻油中杂环胺的测定；在相同炒籽条件下，不同产地芝麻所制芝麻油中杂环胺含量有显著差异 ...
张晨霞，盛冰莹，张咪，马宇翔，汪学德 ZHANG Chenxia, SHENG Bingying, ZHANG Mi, MA Yuxiang, WANG Xuede
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Food Chemistry: X, 2023 Enzymatic acylation was employed to synthesize acylated anthocyanin, and a hybrid chemical model system was used for the formation of heterocyclic amines.
Hui Teng +7 more
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Molecular Mechanisms of Coffee on Prostate Cancer Prevention
BioMed Research International, Volume 2022, Issue 1, 2022., 2022 Prostate cancer (PCa) is one of the most common types of cancer among men, and coffee is associated with a reduced risk of developing PCa. Therefore, we aim to review possible coffee molecular mechanisms that contribute to PCa prevention. Coffee has an important antioxidant capacity that reduces oxidative stress, leading to a reduced mutation in cells.
Julia Montenegro +3 more
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Food Science &Nutrition, Volume 9, Issue 10, Page 5575-5582, October 2021., 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 ...
Qiang Wang +3 more
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Trait Anxiety, Coping with Stress, and Norharman [PDF]
, 1997 Plasma levels of the β-carboline norharman, concentration of platelet 5-HT, trait measures of anxiety, and measures of coping and defense mechanisms were compared for 15 patients with panic disorder and 24 healthy volunteers.
Durk Fekkes +9 more
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