Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat.

@article{Lewandowska2014IsothiocyanatesMC,
  title={Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat.},
  author={Anna Lewandowska and Witold Przychodzeń and Barbara Kusznierewicz and Dominik Kołodziejski and Jacek Namiesnik and Agnieszka Bartoszek},
  journal={Food chemistry},
  year={2014},
  volume={157},
  pages={105-10}
}
Meat consumption represents a dietary risk factor increasing the incidence of common cancers, probably due to carcinogenic amines (HAAs) formed upon meat heating. Interestingly, cancers whose incidence is increased by meat consumption, are decreased in populations consuming brassica vegetables regularly. This inverse correlation is attributed to brassica anticarcinogenic components, especially isothiocyanates (ITCs) that stimulate detoxification of food carcinogens. However, ITC reactivity… CONTINUE READING

Similar Papers

Loading similar papers…