Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

Vitaglione, Paola; Fogliano, Vincenzo

doi:10.1016/j.jchromb.2003.09.029

Cited by 138 publications

(98 citation statements)

References 87 publications

(127 reference statements)

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“…Obtainment of the lowest reduction percentage of CP-induced CA at 4 000 mg/kg of FDWEMF+CP might have resulted from a change of activity of constituents of FDWEMF from being antioxidants to pro-oxidants. Antioxidants in this extract might have exerted pro-oxidative effect at 4 000 mg/kg as suggested by Vitaglione and Fogliano (2004), leading to generation of free radicals to cause more chromosomal damages than those recorded at lower concentrations of this extract. This is in line with the report that antioxidant vitamins were found to have adverse effects when used in excess (Khan and Sinha, 2008).…”

Section: Discussionmentioning

confidence: 91%

Antioxidants in aqueous extract of Myristica fragrans (Houtt.) suppress mitosis and cyclophosphamide-induced chromosomal aberrations in Allium cepa L. cells

Akinboro

Mohamed

Asmawi

et al. 2011

J. Zhejiang Univ. Sci. B

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Abstract:In this study, freeze-dried water extract from the leaves of Myristica fragrans (Houtt.) was tested for mutagenic and antimutagenic potentials using the Allium cepa assay. Freeze-dried water extract alone and its combination with cyclophosphamide (CP) (50 mg/kg) were separately dissolved in tap water at 500, 1000, 2000, and 4000 mg/kg. Onions (A. cepa) were suspended in the solutions and controls for 48 h in the dark. Root tips were prepared for microscopic evaluation. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radicals' scavenging power of the extract was tested using butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) as standards. Water extract of Myristica fragrans scavenged free radicals better than BHA, but worse than BHT. The extract alone, as well as in combination with CP suppressed cell division, and induced chromosomal aberrations that were insignificantly different from the negative control (P≤0.05). However, cytotoxic and mutagenic actions of CP were considerably suppressed. The observed effects on cell division and chromosomes of A. cepa may be principally connected to the antioxidant properties of the extract. The obtained results suggest mitodepressive and antimutagenic potentials of water extract of the leaves of M. fragrans as desirable properties of a promising anticancer agent.

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Section: Discussionmentioning

confidence: 91%

Antioxidants in aqueous extract of Myristica fragrans (Houtt.) suppress mitosis and cyclophosphamide-induced chromosomal aberrations in Allium cepa L. cells

Akinboro

Mohamed

Asmawi

et al. 2011

J. Zhejiang Univ. Sci. B

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“…Previous studies have indicated that the presence of antioxidants in spices and the ability of antioxidants to inactivate the formation of free radicals were the possible reasons. Antioxidants could act as inhibitors along different pathways of the reaction and thus prevent the mutagens formation, through radical quenchers and free radical scavenger's activity (Vitaglione and Fogliano 2004). In addition, Johansson and Jägerstad (1996) examined the effects of prooxidant and antioxidant on HCAs inhibition and suggested that prooxidant or antioxidant effect was dependent on concentration.…”

Section: Sensory Evaluation Of Fried Lamb Samplesmentioning

confidence: 99%

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

et al. 2016

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The present study was focused to investigate the effect of selected spices (turmeric, torch ginger, lemongrass and curry leaves) on the formation of heterocyclic amines (HCAs, IQx, MeIQ, MeIQx, DiMeIQx, IQ, harman, norharman, and AαC) in deep fried lamb meat. Meat samples were marinated with optimized levels of turmeric (4 %), 10 % each of torch ginger, lemon grass, curry leaves at medium (70°C) and well done (80°C) doneness temperatures. The concentration of HCAs in deep fried meat samples were analysed using LC-MS/MS technique. The results revealed that torch ginger (10 %) has reduced 74.8 % of Me1Qx (1.39 to 0.35 ng/g) at medium doneness, followed by the 64.7 % reduction, using curry leaves and turmeric at medium degree of doneness. Torch ginger has reduced 86.6 % of AαC (2.59 to 0.40 ng/g) at well done doneness. The most prevalence level of HCAs was found in deep fried meat i.e. DiMeIQ (3.69 ng/g) at well done doneness. The sensory evaluation, using a 7 point hedonic test design for colour and texture in deep fried meat samples were resulted in a preferred color of golden brown and slightly tough texture. The use of local spices in marinating of deep fried lamb meat samples will certainly inhibit/reduce the level of these toxic and harmful HCAs.

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“…In another study using a real food system at boiling temperature, it was found that BHT had a net minor inhibitory effect [18], whereas in simple model systems constituting of pure HA precursors, these synthetic AOs and BHT exerted opposite effects, particularly TBHQ, which increased MeIQx formation by more than 200% at 100 ppm [53]. The enhancing effect of BHT has been attributed to its role as an alkylating agent, which increased formation of HA precursors in these systems [22,235]. Investigation of BHA and PG in simple model systems showed that they suppressed formation of IQx-type HAs dose-dependently [225].…”

Section: Synthetic Antioxidative Agentsmentioning

confidence: 99%

“…Desirable inhibitors should fulfill the following criteria: (a) capable of causing significant reduction in total HA content at low doses; (b) do not lead to formation of new HAs (based on analysis of HA profiles); (c) do not lead to formation of new or more potent mutagens. Various synthetic and natural agents have been reported to have modulating effects on the formation of HAs [29,235]. The importance of the former has been demonstrated through identification of inhibitors of this type [18,225]; nevertheless, the ultimate goal should be directed at identification of inhibitors from plants, preferably dietary plants or their products.…”

Section: Presence/addition Of Inhibitorsmentioning

confidence: 99%

“…Addition of soy protein prior to high temperature heating can be bifunctional. Apart from serving as a layer of physical insulator, its phenolic components may also interfere with HA formation [235,248]. However, findings have not been consistent among studies that used soy proteins and those that used soy sauce or soybean oil [215,238,249].…”

Section: Studies Based On Plant Extracts/tissuesmentioning

confidence: 99%

See 1 more Smart Citation

Heterocyclic amines: Chemistry and health

Cheng¹,

Chen²,

Wang³

2006

Molecular Nutrition Food Res

106

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Heterocyclic amines (HAs) occur at the ppb range in foods. Most of them demonstrate potent mutagenicity in bacteria mutagenicity test, and some of them have been classified by the International Agency for Research on Cancer as probable/possible human carcinogens. Their capability of formation even during ordinary cooking practices implies frequent exposure by the general public. Over the past 30 years, numerous studies have been stimulated aiming to alleviate human health risk associated with HAs. These studies contribute to the understanding of their formation, characterization, and quantification in foods; their mutagenesis/carcinogenesis, mechanisms of antimutagenesis by chemical or phytogenic modulators; and strategies to inhibit their formation. The chemistry of HAs, their implications in human health, factors influencing their formation, and feasible ways of suppression will be briefly reviewed. Their occurrence in trace amounts in foods necessitates continuous development and amelioration of analytical techniques. Various inhibitory strategies, ranging from modifying cooking conditions to incorporation of different modulators, have been developed. This will remain one of the foremost areas of research in the field of food chemistry and safety.

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Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

Cited by 138 publications

References 87 publications

Antioxidants in aqueous extract of Myristica fragrans (Houtt.) suppress mitosis and cyclophosphamide-induced chromosomal aberrations in Allium cepa L. cells

Antioxidants in aqueous extract of Myristica fragrans (Houtt.) suppress mitosis and cyclophosphamide-induced chromosomal aberrations in Allium cepa L. cells

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

Heterocyclic amines: Chemistry and health

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