The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation-Reference-Cited by-同舟云学术

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The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation

Published:2024 Issue: Volume:8 Page:100727
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Xie Ruiwei,Zhang Haolin,Lv Xiaomei,Lin Qiuyi,Chen Bing-Huei,Lai Yu-Wen,Chen Lei,Teng Hui,Cao Hui^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference35 articles.

1. Green tea catechins and cardiovascular health: an update;Anandh Babu;Curr. Med. Chem.,2008

2. Kinetics of formation of polar heterocyclic amines in a meat model system;Arvidsson;J. Food Sci.,2010

3. The relationship between the structure and biological actions of green tea catechins;Braicu;Food Chem.,2013

4. Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines;Cao;Food Frontiers,2020

5. Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties;Cheng;Mol. Nutr. Food Res.,2007

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