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Article: Heterocyclic amines: Chemistry and health

TitleHeterocyclic amines: Chemistry and health
Authors
KeywordsHealth
Heterocyclic amines
Maillard reaction
Issue Date2006
PublisherWiley - V C H Verlag GmbH & Co KGaA.
Citation
Molecular Nutrition And Food Research, 2006, v. 50 n. 12, p. 1150-1170 How to Cite?
AbstractHeterocyclic 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. © 2006 Wiley-VCH Verlag GmbH & Co. KGaA.
Persistent Identifierhttp://hdl.handle.net/10722/68398
ISSN
2015 Impact Factor: 4.551
2015 SCImago Journal Rankings: 1.679
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCheng, KWen_HK
dc.contributor.authorChen, Fen_HK
dc.contributor.authorWang, Men_HK
dc.date.accessioned2010-09-06T06:04:16Z-
dc.date.available2010-09-06T06:04:16Z-
dc.date.issued2006en_HK
dc.identifier.citationMolecular Nutrition And Food Research, 2006, v. 50 n. 12, p. 1150-1170en_HK
dc.identifier.issn1613-4125en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68398-
dc.description.abstractHeterocyclic 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. © 2006 Wiley-VCH Verlag GmbH & Co. KGaA.en_HK
dc.languageengen_HK
dc.publisherWiley - V C H Verlag GmbH & Co KGaA.en_HK
dc.relation.ispartofMolecular Nutrition and Food Researchen_HK
dc.subjectHealthen_HK
dc.subjectHeterocyclic aminesen_HK
dc.subjectMaillard reactionen_HK
dc.titleHeterocyclic amines: Chemistry and healthen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=1613-4125&volume=50&issue=12&spage=1150&epage=1170&date=2006&atitle=Heterocyclic+amines:+chemistry+and+healthen_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1002/mnfr.200600086en_HK
dc.identifier.pmid17131456-
dc.identifier.scopuseid_2-s2.0-33845922215en_HK
dc.identifier.hkuros137062en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33845922215&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume50en_HK
dc.identifier.issue12en_HK
dc.identifier.spage1150en_HK
dc.identifier.epage1170en_HK
dc.identifier.isiWOS:000243427500006-
dc.publisher.placeGermanyen_HK
dc.identifier.scopusauthoridCheng, KW=12141247000en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK

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