Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents

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dc.contributor.authorCaro-Cabarcas, Angye D.
dc.contributor.authorPedreschi, Franco
dc.contributor.authorMariotti-Celis, María Salomé
dc.date.accessioned2025-07-25T16:59:49Z
dc.date.available2025-07-25T16:59:49Z
dc.date.issued2025-07-24
dc.description.abstractThis 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.
dc.identifier.citationCritical Reviews in Food Science and Nutrition, (2025) pp. 1-18.
dc.identifier.doihttps://doi.org/10.1080/10408398.2025.2534173
dc.identifier.issn1040-8398
dc.identifier.issne1549-7852
dc.identifier.orcidhttps://orcid.org/0000-0003-1357-812X
dc.identifier.urihttps://hdl.handle.net/20.500.12254/4240
dc.language.isoen
dc.publisherTaylor & Francis
dc.rightsAtribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/cl/
dc.subjectHeterocyclic aromatic amines
dc.subjectAminoimidazoazarenes
dc.subjectFormation mechanisms
dc.subjectReactive carbonyls
dc.subjectNucleophilic compounds
dc.subjectInhibition
dc.subjectToxicity
dc.titleReduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents
dc.typeArticle
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