Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models.

Abstract

In this study, the inhibitory effects of eight kinds of dietary flavonoids on the formation of heterocyclic amines (HAs) were investigated in roast beef patties. The results showed that most of them exhibited significant inhibition on both total HAs and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), one of the most abundant HAs. Among the studied… (More)
DOI: 10.1039/c5fo01055a

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@article{Zhu2016InhibitoryEO, title={Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models.}, author={Qin Zhu and Shuang Zhang and Mingfu Wang and Jie Chen and Zong-Ping Zheng}, journal={Food & function}, year={2016}, volume={7 2}, pages={1057-66} }