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Article: Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties

TitleInhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties
Authors
KeywordsBeef patties
Dietary phenolic compounds
Heterocyclic amine formation
Issue Date2007
PublisherWiley - V C H Verlag GmbH & Co KGaA.
Citation
Molecular Nutrition And Food Research, 2007, v. 51 n. 8, p. 969-976 How to Cite?
AbstractThe correlation between radical scavenging capacity and inhibitory activity in PhIP formation of 12 food-derived antioxidative phenolic compounds was investigated. Very poor correlation was found between their radical scavenging activity assessed by Trolox equivalent antioxidant capacity assay and PhIP formation inhibition in a model system. The effects of several of these polyphenols were further evaluated using beef patties. Remarkably, theaflavin 3,3′-digallate, epicatechin gallate, rosmarinic acid, and naringenin were capable of simultaneously reducing the levels of PhIP, MeIQx, and 4,8-DiMeIQx. Moreover, the inhibition of the formation of one of these HAs was not compromised by the inhibition of the formation of another HA. Naringenin, a flavonoid found in many citrus fruits, was found to be the most promising inhibitor in both chemical model system and beef patties, suggesting its great potential for practical application in daily cuisine. © 2007 WILEY-VCH Verlag GmbH & Co. KGaA.
Persistent Identifierhttp://hdl.handle.net/10722/89302
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.accessioned2010-09-06T09:55:08Z-
dc.date.available2010-09-06T09:55:08Z-
dc.date.issued2007en_HK
dc.identifier.citationMolecular Nutrition And Food Research, 2007, v. 51 n. 8, p. 969-976en_HK
dc.identifier.issn1613-4125en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89302-
dc.description.abstractThe correlation between radical scavenging capacity and inhibitory activity in PhIP formation of 12 food-derived antioxidative phenolic compounds was investigated. Very poor correlation was found between their radical scavenging activity assessed by Trolox equivalent antioxidant capacity assay and PhIP formation inhibition in a model system. The effects of several of these polyphenols were further evaluated using beef patties. Remarkably, theaflavin 3,3′-digallate, epicatechin gallate, rosmarinic acid, and naringenin were capable of simultaneously reducing the levels of PhIP, MeIQx, and 4,8-DiMeIQx. Moreover, the inhibition of the formation of one of these HAs was not compromised by the inhibition of the formation of another HA. Naringenin, a flavonoid found in many citrus fruits, was found to be the most promising inhibitor in both chemical model system and beef patties, suggesting its great potential for practical application in daily cuisine. © 2007 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.subjectBeef pattiesen_HK
dc.subjectDietary phenolic compoundsen_HK
dc.subjectHeterocyclic amine formationen_HK
dc.titleInhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef pattiesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=1613-4125&volume=51&spage=969&epage=976&date=2007&atitle=Inhibitory+activities+of+dietary+phenolic+compounds+on+heterocyclic+amine+formation+in+both+chemical+model+system+and+beef+pattiesen_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.200700032en_HK
dc.identifier.pmid17628877-
dc.identifier.scopuseid_2-s2.0-34548108468en_HK
dc.identifier.hkuros147814en_HK
dc.identifier.hkuros137056-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34548108468&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume51en_HK
dc.identifier.issue8en_HK
dc.identifier.spage969en_HK
dc.identifier.epage976en_HK
dc.identifier.isiWOS:000249050500008-
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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