Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols

Abstract

Individual and mixed herbal extracts, as well as plant spices, are widely used in the preparation of muscle foods to enhance the organoleptic attributes. Abundantly rich in phenolic compounds, many of the phytochemical extracts have been shown to possess strong radical-scavenging and metal ion-binding properties and hence exert antioxidant activity in meat products. Because of their antiradical nature, phenolic acids and flavonoids, such as tea catechins, caffeic acid, chlorogenic acid, and mixed polyphenols derived from rosemary, licorice, and other herbal materials, are capable of inhibiting the formation of harmful secondary products from oxidized lipids and proteins. The inactivation of carcinogenic compounds produced in some nitrite-cured and high temperature-processed meats (e.g., nitrosamines and aromatic amines) by phytophenols has also been demonstrated in recent studies. Here, I describe the application of phytochemical-rich food ingredients in prepared meat and discuss the mechanisms by which plant-derived phenolic antioxidants mitigate toxicant and mutagen production in muscle foods.

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

“…For example, phenylacetaldehyde, produced from protein foods at high cooking temperatures under oxidative stress, can react with amine species to generate 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5b]pyridine (PhIP), a genotoxicant thought to play a significant role in the incidence of CRC (Rahman, Sahar, Khan, & Nadeem, ). The processes of PhIP formation, as well as the production of a variety of other heterocyclic aromatic amines are known to involve a series of complex radical chain reactions (Kikugawa, ; Xiong, ). Maillard reaction is implicated in the production of some of the hazardous heterocyclic amines, such as imidazoquinoxaline derivatives.…”

“…Upon the confirmation of this health concern, current dietary recommendations based on limiting the intake of severely processed animal‐based foods (that is, those subjected to several cycles of heating/cold storage) seem reasonable given the role of these food items as main sources of dietary oxidized proteins. To counteract pro‐oxidant actions of animal‐based foods with protective dietary components (fruits, vegetables, probiotics, calcium, and so on) would be a relevant topic for future studies as recently emphasized by Xiong (). Further insight into the molecular interaction mechanisms between dietary components during digestion and postprandial oxidative stress is required.…”

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

“…At the end of 2015, the International Agency for Research on Cancer listed processed meat as carcinogenic (group 1) . Although this caused a huge controversy worldwide, it is undeniable that deleterious compounds, such as heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons and thermal degradation products, could be generated in meat products during heat treatment processing . Among these deleterious compounds, HCAs are considered as mutagenic substances that may cause unexpected DNA synthesis …”

“…1 Although this caused a huge controversy worldwide, it is undeniable that deleterious compounds, such as heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons and thermal degradation products, could be generated in meat products during heat treatment processing. 2,3 Among these deleterious compounds, HCAs are considered as mutagenic substances that may cause unexpected DNA synthesis. 4,5 Precursors and parameters affect the formation of HCAs during heat treatment, especially the latter.…”

The abietane diterpene taxodione contributes to the antioxidant activity of rosemary by-product in muscle tissue

“…The antioxidant activities of rosemary leaf extracts can mainly be attributed to phenolic diterpenes carnosic acid (CA) and carnosol (CO), and to a lesser extent to other phenolic compounds, such as rosmarinic acid (Birtic, Dussort, Pierre, Bily, & Roller, 2015;Srancikova, Horvathova, & Kozics, 2013). Rosmarinus officinalis extracts have been added as preservatives in processed meat, in fish oil enriched milk, to replace chemical antioxidants and protect from oxidation (Qiu, Jacobsen, & Sorensen, 2018;Shah et al, 2014;Xiong, 2017). Moreover, rosemary-based diets and its active molecules, essentially carnosic acid, can enhance the antioxidant status of animal skeletal muscle (Ortuno, Serrano, Jordan, & Banon, 2016).…”