Reversibility of reactions of phenoxyl radicals with aromatic amines

1968 ◽  
Vol 17 (5) ◽  
pp. 915-920
Author(s):  
G. V. Karpukhina ◽  
Z. K. Maizus
Keyword(s):  
Aromatic Amines ◽  
Phenoxyl Radicals

HUMAN EXPOSURE TO BIOLOGICALLY ACTIVE HETEROCYCLIC AROMATIC AMINES ARISING FROM THERMAL PROCESSING OF PROTEIN RICH FOOD

2019 ◽  
Vol 72 (8) ◽  
pp. 1542-1550 ◽  
Author(s):  
Beata Janoszka ◽  
Agnieszka Nowak ◽  
Magdalena Szumska ◽  
Ewa Śnieżek ◽  
Krystyna Tyrpień-Golder
Keyword(s):  
Heat Treatment ◽  
Aromatic Amines ◽  
Human Exposure ◽  
High Protein ◽  
Heterocyclic Amines ◽  
Heterocyclic Aromatic Amines ◽  
International Agency ◽  
Processed Meat ◽  
Protein Food ◽  
Risk Of Cancer

Frequent consumption of thermally processed meat was classified by the International Agency for Research on Cancer to directly carcinogenic agents for humans. During the heat treatment of high protein food, mutagenic and carcinogenic, as well as neurotoxic heterocyclic aromatic amines are formed. Epidemiological studies confirm that exposure to some of these compounds may increase the risk of cancer in humans, especially the colon cancer. Most heterocyclic amines contain fried and grilled meat products, and the lowest content of these compounds can be found in boiled and slightly baked dishes. The use of spices and vegetable additives with antioxidant properties allows to obtain dishes with reduced content of these xenobiotics. An effective way to reduce human exposure to cancerogenic amines may be simultaneous consumption, together with meat dishes, products containing fiber which can adsorb molecules of heterocyclic amines in the gastrointestinal tract, as well as enrichment of the diet in the crucifers plants, as isothiocyanates released from them can inhibit the metabolic activation processes of heterocyclic amines. Raising the public awareness of the formation of mutagenic and carcinogenic compounds, including heterocyclic aromatic amines, during the intensive heat treatment of high protein food, as well as the dissemination of knowledge on the conditions regarding the preparation of dishes with reduced content of such compounds could become one of the components of cancer prevention programs in Poland.

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