A novel potent inhibitor of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) formation from Chinese chive: Identification, inhibitory effect and action mechanism

Isorhamnetin and Hispidulin from Tamarix ramosissima Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key Mechanism

(2020) Xiaopu Ren et al.   Foods

Caffeic acid assists microwave heating to inhibit the formation of mutagenic and carcinogenic PhIP

(2020) Nana Zhang et al.   FOOD CHEMISTRY

Structure characteristics of flavonoids for heterocyclic aromatic amines inhibition using quantitative structure–activity relationship modeling

(2020) Lei Zhao et al.   JOURNAL OF FOOD BIOCHEMISTRY

Suppressive activities of mangiferin on human epithelial ovarian cancer

(2020) Zheng Zeng et al.   PHYTOMEDICINE

Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake

(2019) Xiaoqian Chen et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Inhibitory effects of Sichuan pepper ( Zanthoxylum bungeanum ) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

(2018) Maomao Zeng et al.   FOOD CHEMISTRY

The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs

(2018) Fei Lu et al.   FOOD CONTROL

Dual Effects of Creatinine on the Formation of 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b ]pyridine (PhIP)

(2018) Chundi Yu et al.   JOURNAL OF FOOD SCIENCE

Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures

(2018) Iftikhar Ali Khan et al.   MEAT SCIENCE

An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

(2018) Predrag Putnik et al.   FOOD CHEMISTRY

Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation

(2017) Bin Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Exposure to meat-derived carcinogens and bulky DNA adduct levels in normal-appearing colon mucosa

(2017) Vikki Ho et al.   MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS

Biomonitoring DNA Adducts of Cooked Meat Carcinogens in Human Prostate by Nano Liquid Chromatography–High Resolution Tandem Mass Spectrometry: Identification of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine DNA Adduct

(2016) Shun Xiao et al.   ANALYTICAL CHEMISTRY

A phenylacetaldehyde–flavonoid adduct, 8-C-(E-phenylethenyl)-norartocarpetin, exhibits intrinsic apoptosis and MAPK pathways-related anticancer potential on HepG2, SMMC-7721 and QGY-7703

(2016) Zong-Ping Zheng et al.   FOOD CHEMISTRY

Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes

(2016) Fatih Oz et al.   FOOD CONTROL

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

(2016) Jiang Jiang et al.   MEAT SCIENCE

Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics

(2015) Maomao Zeng et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in antioxidant capacity, levels of soluble sugar, total polyphenol, organosulfur compound and constituents in garlic clove during storage

(2015) Meng LI Fei et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of Antioxidants of Bamboo Leaves and Flavonoids on 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Chemical Model Systems

(2014) Yan Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Six Chinese Spices on Heterocyclic Amine Profiles in Roast Beef Patties by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry and Principal Component Analysis

(2014) Maomao Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

6-C-(E-phenylethenyl)-Naringenin Suppresses Colorectal Cancer Growth by Inhibiting Cyclooxygenase-1

(2013) H. Li et al.   CANCER RESEARCH

Structural characteristics that determine the inhibitory role of phenolic compounds on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation

(2013) Ricardo Salazar et al.   FOOD CHEMISTRY

Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

(2012) Daniel Wong et al.   FOOD CHEMISTRY

Bio-assay guided isolation and identification of α-glucosidase inhibitors from the leaves of Aquilaria sinensis

(2011) Jie Feng et al.   PHYTOCHEMISTRY

Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method

(2010) F. Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additives and in the presence of onion and garlic

(2009) Beata Janoszka   FOOD CHEMISTRY

Inhibition of mutagenic PhIP formation by epigallocatechin gallateviascavenging of phenylacetaldehyde

(2009) Ka-Wing Cheng et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Trapping of Phenylacetaldehyde as a Key Mechanism Responsible for Naringenin’s Inhibitory Activity in Mutagenic 2-Amino-1-methyl-6-phenylimidazo [4,5-b]Pyridine Formation

(2008) Ka-Wing Cheng et al.   CHEMICAL RESEARCH IN TOXICOLOGY