Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea.
Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea.
Meat Sci. 2022 Jan;183:108663. doi: 10.1016/j.meatsci.2021.108663. Epub 2021 Aug 28.
Carcinogens such as heterocyclic amine (HCA), produced during meat cooking, pose a risk of digestive and reproductive cancers in humans. Nevertheless, the exact mechanisms for HCA formation in meat and the control of HCA formation are not known. In this review, we provide an overview of the main cause of HCA formation in cooked meat, fundamental data on natural materials to inhibit HCA carcinogenicity, and methods to analyze HCA in cooked meat. Related past studies has shown that natural substances contain various components that act as antioxidants, and these antioxidants can prevent HCA and mutagenic factors. Free radicals and DNA adducts produced by HCA metabolism have carcinogenic properties. Antioxidants have been found to inhibit oxidative stress caused by free radicals and DNA adducts. Therefore, we can be hypothesized that various natural materials can inhibit HCA carcinogens and mutagens.
杂环胺（HCA）等致癌物在肉类烹饪过程中产生，对人类的消化和生殖系统癌症构成风险。然而，肉类中 HCA 形成的确切机制以及 HCA 形成的控制尚不清楚。在这篇综述中，我们提供了对烹饪肉类中 HCA 形成的主要原因的概述，关于抑制 HCA 致癌性的天然物质的基本数据，以及分析烹饪肉类中 HCA 的方法。相关的过去研究表明，天然物质含有各种充当抗氧化剂的成分，这些抗氧化剂可以预防 HCA 和致突变因素。HCA 代谢产生的自由基和 DNA 加合物具有致癌特性。抗氧化剂已被发现可抑制自由基和 DNA 加合物引起的氧化应激。因此，我们可以假设各种天然物质可以抑制 HCA 致癌物和致突变物。
