A comparison of mutagenic PhIP and beneficial 8-C-(E-phenylethenyl)quercetin and 6-C-(E-phenylethenyl)quercetin formation under microwave and conventional heating-Reference-Cited by-同舟云学术

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A comparison of mutagenic PhIP and beneficial 8-C-(E-phenylethenyl)quercetin and 6-C-(E-phenylethenyl)quercetin formation under microwave and conventional heating

Published:2018 Issue:7 Volume:9 Page:3853-3859
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Fan Daming¹²³⁴⁵^ORCID,Li Lijie¹²³⁴⁶,Zhang Nana¹²³⁴⁶,Zhao Yueliang⁵⁷⁸⁴⁹^ORCID,Cheng Ka-Wing⁵⁷⁸⁴,Yan Bowen¹²³⁴⁶,Wang Qian¹²³⁴⁶,Zhao Jianxin¹²³⁴⁶,Wang Mingfu⁵⁷⁸⁴^ORCID,Zhang Hao¹²³⁴⁶

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Jiangnan University

3. Wuxi

4. China

5. School of Biological Sciences

6. National Engineering Research Center for Functional Food

7. The University of Hong Kong

8. Hong Kong

9. School of Food Science and Technology

Abstract

Microwave heating produced less genotoxic PhIP and more human beneficial 6-CEPQ and 8-CEPQ than conventional heating.

Funder

Society of Hong Kong Scholars

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Outstanding Youth Foundation of Jiangsu Province of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00542G

Reference32 articles.

1. Human exposure to heterocyclic amine food mutagens/carcinogens: Relevance to breast cancer

2. The Urinary Metabolite Profile of the Dietary Carcinogen 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine Is Predictive of Colon DNA Adducts after a Low-Dose Exposure in Humans

3. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish

4. Meat and meat-mutagen intake, doneness preference and the risk of colorectal polyps: The Tennessee colorectal polyp study

5. Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households

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3. Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems and roasted tilapia fish patties;Food Chemistry: X;2022-06

4. Effect of Acrolein, a Lipid Oxidation Product, on the Formation of the Heterocyclic Aromatic Amine 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Model Systems and Roast Salmon Patties;Journal of Agricultural and Food Chemistry;2022-05-03

5. Effects of the Deacetylation Degree of Chitosan on 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Chemical Models and Beef Patties;Journal of Agricultural and Food Chemistry;2021-11-10

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