Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents
Fecha
2025-07-24
Nota de Acceso
Fecha de embargo
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Título de la revista
ISSN de la revista
Título del volumen
Editor
Taylor & Francis
ISBN
ISSN
1040-8398
ISSNe
1549-7852
Resumen
This review presents significant advances in the study of heterocyclic aromatic amines (HAAs), potentially carcinogenic compounds formed during the cooking of meat products. The main implicated precursors and carbonyl-amine formation pathways associated with the most common HAAs in highly cooked meats are analyzed: PhIP, IQ, MeIQ, and MeIQx. Furthermore, the use of nucleophilic compounds as a mitigation strategy is evaluated, detailing their proposed mechanisms of action and their efficacy in reducing these compounds. Emphasis is placed on the toxicology of HAAs and the importance of reducing both their toxicity and dietary exposure. urthermore, the review identifies critical gaps in knowledge, such as the need to investigate alternative formation pathways and potentially implicated biomolecules, as well as the limited exploration of certain inhibitors, such as amino acids and thiols. Overall, this work offers an updated perspective that can guide future research and foster the development of safer food technologies.
Descripción
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Citación
Critical Reviews in Food Science and Nutrition, (2025) pp. 1-18.
Palabras clave
Heterocyclic aromatic amines, Aminoimidazoazarenes, Formation mechanisms, Reactive carbonyls, Nucleophilic compounds, Inhibition, Toxicity
Licencia
Atribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)