Exploring the roles of excess amino acids, creatine, creatinine, and glucose in the formation of heterocyclic aromatic amines by UPLC-MS/MS

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

“…It is mainly produced by various reactions between amino acids and sugars during baking, roasting or frying foods rich in these substances. So far more than 30 varieties of HAAs have been isolated from various food product ( Cao et al, 2020 ; Zhang et al, 2024 ).…”