Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts

A Comprehensive Review on Nutritional Value, Medicinal Uses, and Processing of Banana

(2020) Muhammad Modassar Ali Nawaz Ranjha et al.   FOOD REVIEWS INTERNATIONAL

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

(2020) Xiangxiang Bao et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products

(2020) Seung Yun Lee et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Extraction of Polyphenols from Apple and Pomegranate Peels Employing Different Extraction Techniques for the Development of Functional Date Bars

(2020) Muhammad Modassar Ali Nawaz Ranjha et al.   International Journal of Fruit Science

Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks

(2020) Mateja Lušnic Polak et al.   CZECH JOURNAL OF FOOD SCIENCES

Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects

(2020) Raheel Suleman et al.   MEAT SCIENCE

Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds

(2020) Vasco A.P. Cadavez et al.   SMALL RUMINANT RESEARCH

Effects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90 days freezing storage

(2019) Atefeh Esfahani Mehr et al.   Journal of Food Measurement and Characterization

Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking

(2019) Hui Teng et al.   FOOD AND CHEMICAL TOXICOLOGY

Modified QuEChERS purification and Fe3O4 nanoparticle decoloration for robust analysis of 14 heterocyclic aromatic amines and acrylamide in coffee products using UHPLC-MS/MS

(2019) Yanping Xian et al.   FOOD CHEMISTRY

Phytochemical‐Rich Antioxidant Extracts of Vaccinium Vitis‐idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models

(2019) Ieva Račkauskienė et al.   JOURNAL OF FOOD SCIENCE

Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts

(2019) Monika Gibis et al.   Foods

Effect of gender on breast and thigh turkey meat quality

(2018) F. Gálvez et al.   BRITISH POULTRY SCIENCE

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

(2018) Shabnam Sepahpour et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

Advanced meat preservation methods: A mini review

(2018) Ubaid ur Rahman et al.   JOURNAL OF FOOD SAFETY

Effect of age on nutritional properties of Iberian wild red deer meat

(2018) José M. Lorenzo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques

(2018) Fatemeh Barzegar et al.   FOOD CHEMISTRY

Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties

(2017) Maomao Zeng et al.   FOOD CHEMISTRY

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

(2017) Mercan Merve Tengilimoglu-Metin et al.   FOOD RESEARCH INTERNATIONAL

Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb

(2017) Chengli Hou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS

(2017) Jing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

(2017) Marianne N. Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acetonitrile extraction coupled with UHPLC–MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products

(2017) Yan Yan et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk

(2017) Kubra Unal et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat

(2017) Mercan Merve Tengilimoglu-Metin et al.   MEAT SCIENCE

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

(2016) Monika Gibis   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Meat consumption and cancer risk: a critical review of published meta-analyses

(2016) Giuseppe Lippi et al.   CRITICAL REVIEWS IN ONCOLOGY HEMATOLOGY

Air-Agitated Cloud-Point Extraction Coupled with High-Performance Liquid Chromatography for Determination of Heterocyclic Aromatic Amines in Smoked Sausages

(2016) Jitlada Vichapong et al.   Food Analytical Methods

Effect of sugarcane molasses extract on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a model system

(2016) Di Yu et al.   FOOD CHEMISTRY

Evaluation and application of microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger patties

(2016) Saeed Aeenehvand 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

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

(2016) Zhengmao Yang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Potential health hazards of eating red meat

(2016) A. Wolk   JOURNAL OF INTERNAL MEDICINE

The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

(2016) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties

(2016) Kebba Sabally et al.   MEAT SCIENCE

Heterocyclic aromatic amines and their contribution to the bacterial mutagenicity of the particulate phase of cigarette smoke

(2016) Ewald Roemer et al.   TOXICOLOGY LETTERS

Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

(2015) Monika Gibis et al.   FOOD CHEMISTRY

Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

(2015) Ieva Račkauskienė et al.   FOOD RESEARCH INTERNATIONAL

Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

(2015) Arkadiusz Szterk   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species

(2015) Monika Gibis et al.   JOURNAL OF FOOD SCIENCE

Carcinogenicity of consumption of red and processed meat

(2015) Véronique Bouvard et al.   LANCET ONCOLOGY

Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay)

(2015) S. Jinap et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

(2015) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of the cold storage time of raw beef meat and grilling parameters on sensory quality and content of heterocyclic aromatic amines

(2015) Arkadiusz Szterk et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solid phase extraction and ultra performance liquid chromatography-tandem mass spectrometric identification of carcinogenic/mutagenic heterocyclic amines in cooked camel meat

(2015) Mohammad Rizwan Khan et al.   RSC Advances

Risk Factors of Breast Cancer in the Eastern Mediterranean Region: A Systematic Review and Meta-Analysis

(2015) Nasim Namiranian et al.   Asian Pacific Journal of Cancer Prevention

Mitochondrial Dysfunction in Obesity-Associated Nonalcoholic Fatty Liver Disease: The Protective Effects of Pomegranate with Its Active Component Punicalagin

(2014) Xuan Zou et al.   ANTIOXIDANTS & REDOX SIGNALING

Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

(2014) G. Haskaraca et al.   FOOD RESEARCH INTERNATIONAL

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

Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats

(2014) A. Raza et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion

(2014) Mylène Gobert et al.   Food & Function

Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs

(2013) Özgül Özdestan et al.   Food Analytical Methods

Chemical state of heterocyclic aromatic amines in grilled beef: Evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction

(2013) Arkadiusz Szterk   FOOD AND CHEMICAL TOXICOLOGY

Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken

(2013) N.D.S. Hasnol et al.   FOOD CHEMISTRY

Inhibitory Effect of Liposomal Solutions of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines

(2013) Daniela Natale et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Toxicological issues associated with production and processing of meat

(2013) Tõnu Püssa   MEAT SCIENCE

Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay

(2013) S. Jinap et al.   MEAT SCIENCE

Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil

(2013) Liliana Rounds et al.   MEAT SCIENCE

Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods

(2013) Hasan Keşkekoğlu et al.   MEAT SCIENCE

Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef

(2013) E.D. Ruan et al.   MEAT SCIENCE

Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature

(2013) Arkadiusz Szterk et al.   MEAT SCIENCE

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

(2012) Daniel Wong et al.   FOOD CHEMISTRY

Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties

(2012) Monika Gibis et al.   FOOD CHEMISTRY

Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

(2012) Olga Viegas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Eriodictyol on Glucose Uptake and Insulin Resistance in Vitro

(2012) Wei-Yun Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of azaarenes in oils using the LC-APCI-MS/MS technique: New environmental toxicant in food oils

(2012) Arkadiusz Szterk et al.   JOURNAL OF SEPARATION SCIENCE

Risk of colorectal cancer in relation to frequency and total amount of red meat consumption. Systematic review and meta-analysis

(2011) Katarzyna Smolińska et al.   Archives of Medical Science

Main dietary compounds and pancreatic cancer risk. The quantitative analysis of case–control and cohort studies

(2011) Piotr Paluszkiewicz et al.   Cancer Epidemiology

Metabolism and Biomarkers of Heterocyclic Aromatic Amines in Molecular Epidemiology Studies: Lessons Learned from Aromatic Amines

(2011) Robert J. Turesky et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

(2011) Maite Sanz Alaejos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak

(2011) Jiyeong Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts

(2011) Ahyoung Dong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties

(2011) Kanithaporn Puangsombat et al.   JOURNAL OF FOOD SCIENCE

Occurrence of heterocyclic amines in cooked meat products

(2011) Kanithaporn Puangsombat et al.   MEAT SCIENCE

Meat Consumption and Risk of Lung Cancer Among Never-Smoking Women

(2011) Wei-Yen Lim et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat

(2010) A. Sahar et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

(2010) I. Quelhas et al.   FOOD CHEMISTRY

The formation of IQ type mutagens from Maillard reaction in ethanolic solution

(2010) Ming-Chang Wu et al.   FOOD CHEMISTRY

Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography

(2010) Fatih Oz   FOOD CHEMISTRY

Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat

(2010) J. Damašius et al.   FOOD CHEMISTRY

Influence of fructooligosaccharides and garlic on formation of heterocyclic amines in fried ground beef patties

(2010) Kyunghee Jung et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary

(2010) Kanithaporn Puangsombat et al.   JOURNAL OF FOOD SCIENCE

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

Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties

(2010) Monika Gibis et al.   MEAT SCIENCE

Heterocyclic amine content in commercial ready to eat meat products

(2010) Kanithaporn Puangsombat et al.   MEAT SCIENCE

Heterocyclic aromatic amine intake increases colorectal adenoma risk: findings from a prospective European cohort study

(2009) Sabine Rohrmann et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

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

Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)

(2009) Mariana Costa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

(2009) G.Z. Liao et al.   MEAT SCIENCE

Ionic liquids as mobile phase additives in high-performance liquid chromatography with electrochemical detection: Application to the determination of heterocyclic aromatic amines in meat-based infant foods

(2009) Aurora Martín-Calero et al.   TALANTA

A food-born heterocyclic amine, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), suppresses tumor necrosis factor-α expression in lipoteichoic acid-stimulated RAW 264.7 cells

(2008) Jintaek Im et al.   CANCER LETTERS

Presence of heterocyclic aromatic amines (HAs) in smoked “Provola” cheese from Calabria (Italy)

(2008) C. Naccari et al.   FOOD AND CHEMICAL TOXICOLOGY

Quantification of Heterocyclic Aromatic Amines in Fried Meat by HPTLC/UV-FLD and HPLC/UV-FLD: A Comparison of Two Methods

(2008) Ute Jautz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

(2008) Armindo Melo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry

(2007) Weijuan Ni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analytical methods applied to the determination of heterocyclic aromatic amines in foods

(2007) M. Sanz Alaejos et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES