Antioxidant spices reduce the formation of heterocyclic amines in fried meat

European Food Research and Technology

Volumn 207, Issue 6, 1998, Pages 477-480

  Murkovic, M ^a   Steinberger, D ^a   Pfannhauser, W ^a  

^a GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Fried meat; Heterocyclic amines; Spices

Indexed keywords

EID: 54649083563     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

References (32)

1. Norell SE, Ahlbom A, Erwald R, Jacobson G, Lindberg-Navier I, Olin R, Tarnberg B, Wiechel KL (1986) Am J Epidemiol 124:894-902
2. Willett WC, Stampfer MJ (1990) N Engl J Med 323:1664-1672
3. IARC (1993) Some naturally occurring aromatic amines and mycotoxins. International Agency for Cancer Research, Lyon
4. Skog K (1993) Food Chem Toxicol 31:655-675
5. Övervik E, Gustafsson J (1990) Mutagenesis 5:437-446
6. Murkovic M, Friedrich M, Pfannhauser W (1997) Z Lebensm Unters Forsch 205:347-350
7. Jägerstad M, Laser Reutersward A, Olsson R, Grivas S, Nyhammar T, Olsson K, Dahlqvist A (1983) Food Chem 12:255-264
8. Jägerstad M, Skog K, Grivas S, Olsson K (1991) Mutat Res 259:219-233
9. Kasai H, Yamaizumi Z, Wakabayashi K, Nagao M, Sugimura T, Ykoyama S, Miyazawa T, Nishimura S (1980) Proc Jpn Acad 56B: 278-283
10. Kasai H, Yamaizumi Z, Wakabayashi K, Nagao M, Sugimura T, Yokoyama S, Miyazawa T, Nishimura S (1980) Chem Lett, pp 1391-1394
11. Kasai H, Yamaizumi Z, Shiomi T, Yokoyama S, Miyazawa T, Wakabayashi K, Nagao M, Sugimura T, Nishimura S (1981) Chem Lett, pp 485-488
12. Negishi C, Wakabayashi K, Tsuda M, Sato S, Sugimura T, Saito H, Maeda M, Jägerstad M (1984) Mutat Res 140:55-59
13. Felton J, Knize MG, Shen N, Lewis P, Andresen B, Happe J, Hatch F (1986) Carcinogenesis 7:1081-1086
14. Knize MG, Felton J (1992) J Chromatogr 624:253-265
15. Hayatsu H, Oka T, Wakata A, Ohara Y, Hayatsu T, Kobayashi H, Arimoto S (1983) Mutat Res 119:233-238
16. Yoshida D, Mizusaki S (1980) Agric Biol Chem 49:1199-1200
17. Johansson MA, Jägerstad M (1996) Food Chem 56:69-75
18. Skog K, Jägerstad M (1992) Carbohydrates, especially monoand disaccharides in excess inhibit the formation of mutagenic heterocyclic amines during frying of meat. In: Waldbronn KW, Fenwick GR (eds) Food and Cancer Prevention. The Royal Society of Chemistry, Cambridge, pp 87-91
19. Frankel EN, Huang S-W, Aeschbach R, Prior E (1996) J Agric Food Chem 44:131-135
20. Wong JW, Hashimoto K, Shibamoto T (1996) J Agric Food Chem 43:2707-2712
21. Cuvelier M-E, Berset C, Richard H (1994) J Agric Food Chem 42:665-669
22. Fenwick GR, Hanley AB (1985) Crit Rev Food Sci Nutr 22:273-293
23. Block E, Iyer R, Grisoni S, Saha C, Belman S, Lossing FP (1988) J Am Chem Soc 110:7813-7823
24. Gross G, Philippossian G, Aeschbacher H (1989) Carcinogenesis 10:1175-1182
25. Gross G (1990) Carcinogenesis 11:1597-1603
26. Gross G, Fay L (1995) Heterocyclic amines in cooked foods possible human carcinogens. In: Adamson RH, Gustaffson JA, Ito N, Nagao M, Sugimura T, Wakabayashi K, Jamazoe Y Proceedings of the 23rd Symposium of the Princess Takamatsu Cancer Research Fund, 9-11 November 1992, Tokyo, Japan. Princeton Scientific Publishing, Princeton, pp 20-29
27. Turesky RJ, Bur H, Huyna-Ba T, Aeschbacher H, Milon H (1988) Food Chem Toxicol 26:501-509
28. Barnes W, Mahner J, Weisburger J (1983) J Agric Food Chem 31:883-886
29. Roberts RL, Lloyd RV (1997) J Agric Food Chem 45:2413-2418
30. Milic BL, Djilas SM, Canadanovic-Brunet JM (1993) Food Chem 46:273-276
31. Halliwell B, Gutteridge JMC (1989) Free radicals in biology and medicine. Oxford University Press, New York
32. Gatellier P, Anton M, Renerre M (1995) J Agric Food Chem 43:651-656