NDLI: Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-<i>b</i>]pyridine (PhIP) in roast beef patties and in chemical models

Content Provider	Royal Society of Chemistry (RSC)
Author	Zhang, Shuang Wang, Mingfu Zheng, Zong-Ping Chen, Jie Zhu, Qin
Copyright Year	2016
Abstract	In this study, the inhibitory effects of eight kinds of dietary flavonoids on the formation of heterocyclic amines (HAs) were investigated in roast beef patties. The results showed that most of them exhibited significant inhibition on both total HAs and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), one of the most abundant HAs. Among the studied flavonoids, phlorizin, epigallocatechin gallate (EGCG), and quercetin were found to be the most effective in both the reductions of total HAs (55–70%) and PhIP (60–80%). The reaction activity between the flavonoid and phenylacetaldehyde, a key intermediate in PhIP formation, showed a good correlation with the inhibition of PhIP formation in an aqueous model system (R2 = 0.8904) and a di(ethylene) glycol reaction system (R2 = 0.6514). However, no significant correlation was found between the flavonoid antioxidant capacity and PhIP formation (R2 = 0.2359). The postulated adducts of flavonoids–phenylacetaldehyde were further confirmed by LC-MS analysis in the chemical models. Since phenylacetaldehyde is the chief intermediate in PhIP formation, these results suggest that the inhibitory effects of flavonoids on PhIP formation are mainly dependent on their abilities to trap phenylacetaldehyde as opposed to their antioxidant capacities.
Starting Page	1057
Ending Page	1066
Page Count	10
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	7
Issue Number	2
Journal	Food & Function
DOI	10.1039/c5fo01055a
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	EGCG Heterocyclic compound Roast beef Pyridine Gallic acid Epigallocatechin gallate Quercetin Flavonoid Phenylacetaldehyde Ethylene Antioxidant
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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