Abstract
Heterocyclic amines (HCAs) are harmful compounds generated during the thermal processing of food, possessing mutagenic and carcinogenic properties that increase the risk of multiple cancers in humans. Therefore, effectively inhibiting the formation of HCAs has long been a research focus in the field of food science. Focusing on research achievements from the past five years, this review systematically analyzes the effects of polyphenolic compounds, polyphenol-rich plant extracts, and spices on the formation of HCAs, as well as the regulatory mechanisms involved. Furthermore, the future development directions of polyphenolic compounds in the mitigation of HCAs are discussed.
Publication Date
9-25-2025
First Page
225
Last Page
235
DOI
10.13652/j.spjx.1003.5788.2025.80405
Recommended Citation
Xiaoting, HU; Ye, JIAO; and Yunhui, CHENG
(2025)
"Research progress on the effects of polyphenolic compounds on the formation of heterocyclic amines,"
Food and Machinery: Vol. 41:
Iss.
8, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2025.80405
Available at:
https://www.ifoodmm.cn/journal/vol41/iss8/29
References
[1] BARZEGAR F,KAMANKESH M,MOHAMMADI A.Heterocyclic aromatic amines in cooked food:a review on formation,health risk-toxicology and their analytical techniques[J].Food Chemistry,2019,280:240-254.
[2] 张世钰,高萌,王未,等.植物多酚抑制热加工肉制品中杂环胺形成机制研究进展 [J].食品科学,2023,44(9):211-220.ZHANG S Y,GAO M,WANG W,et al.Research progress on the inhibitory mechanism of plant polyphenols on the formation of heterocyclic amines in thermally processed meat products [J].Food Science,2023,44(9):211-220.
[3] LI W W,WAN X,CHEN C L,et al.Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork [J].Meat Science,2023,204:109236.
[4] ZAMORA R,HIDALGO F J.Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products [J].Food Chemistry,2020,313:126128.
[5] OZ F,ZIKIROV E.The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops [J].LWT-Food Science and Technology,2015,64(1):120-125.
[6] HIDALGO F J,ZAMORA R.Carbonyl chemistry and the formation of heterocyclic aromatic amines with the structure of aminoimidazoazaarene [J].Journal of Agricultural and Food Chemistry,2022,70(1):79-86.
[7] DONG H,XIAN Y P,LI H X,et al.Potential carcinogenic heterocyclic aromatic amines (HAAs ) in foodstuffs:formation,extraction,analytical methods,and mitigation strategies [J].Comprehensive Reviews in Food Science and Food Safety,2020,19(2):365-404.
[8] 韩文凤,魏秋红,李艳秋,等.肉制品中 PhIP的形成及抑制机理研究进展 [J].食品研究与开发,2021,42(20):185-190.HAN W F,WEI Q H,LI Y Q,et al.Research progress on the formation and inhibition mechanism of PhIP in meat products[J].Food Research and Development,2021,42(20):185-190.
[9] 全威.马铃薯制品中三类美拉德反应危害物的形成及其对健康的影响 [D].无锡:江南大学,2021:7-8.QUAN W.The formation and health effects of three kinds of Maillard reaction harmful products from potato products [D].Wuxi:Jiangnan University,2021:7-8.
[10] LANG Y X,GAO N X,ZANG Z H,et al.Classification and antioxidant assays of polyphenols:a review [J].Journal of Future Foods,2024,4(3):193-204.
[11] REN X P,WANG W,BAO Y J,et al.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 [J].Foods,2020,9(4):420.
[12] THEOCHARIDOU A,LOUSINIAN S,TSAGKARIS A,et al.Interactions between xanthan gum and phenolic acids [J].International Journal of Biological Macromolecules,2024,273:133175.
[13] SHEN N,WANG T F,GAN Q,et al.Plant flavonoids:classification,distribution,biosynthesis,and antioxidant activity [J].Food Chemistry,2022,383:132531.
[14] XIE R W,ZHANG H L,LV X M,et al.The evaluation of catechins reducing heterocyclic aromatic amine formation:structure-activity relationship and mechanism speculation [J].Current Research in Food Science,2024,8:100727.
[15] ZHAO L,PAN F,LI Y B,et al.Structure characteristics of flavonoids for heterocyclic aromatic amines inhibition using quantitative structure-activity relationship modeling [J].Journal of Food Biochemistry,2020,44(9):e13390.
[16] DING X Q,ZHANG D Q,LIU H,et al.Chlorogenic acid and Epicatechin:an efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats [J].Food Chemistry,2022,368:130865.
[17] ZHANG N N,ZHOU Q,ZHAO Y L,et al.Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef[J].Food Chemistry,2022,375:131859.
[18] CHU J B,LIN S Y,YUAN Y,et al.Effects of quercetin and l-ascorbic acid on heterocyclic amines and advanced glycation end products production in roasted eel and lipid-mediated inhibition mechanism analysis [J].Food Chemistry,2024,441:138394.
[19] ZHANG L,HU Y Y,LIU Q,et al.Cyanidin and rutin inhibit the formation of heterocyclic aromatic amines in chemical modeling systems and smoked chicken drumsticks [J].Food Chemistry,2023,398:133869.
[20] ZENG M M,LI Y,HE Z Y,et al.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 [J].European Food Research and Technology,2016,242(3):313-319.
[21] XUE C Y,QUAN W,LI Y,et al.Mitigative capacity of Kaempferia galanga L.and kaempferol on heterocyclic amines and advanced glycation end products in roasted beef patties and related mechanistic analysis by density functional theory[J].Food Chemistry,2022,385:132660.
[22] XIE L,WANG T X,CHEN L,et al.Effects of myricetin on heterocyclic aromatic amines formation and sensory quality of Cantonese mooncakes [J].Food Chemistry,2025,465:142084.
[23] TAN J Q,HAN Y M,HAN B,et al.Extraction and purification of anthocyanins:a review [J].Journal of Agriculture and Food Research,2022,8:100306.
[24] TENG H,MI Y N,DENG H T,et al.Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism [J].Current Research in Food Science,2022,5:1 732-1 739.
[25] YANG X Y,BLECKER C,LIU H,et al.Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat [J].Food Control,2023,153:109960.
[26] CHENG X R,MA J H,AMADOU I,et al.Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition [J].Food Chemistry,2023,404:134561.
[27] ZENG M M,LI Y,HE Z Y,et al.Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC-MS/MS and multivariate analysis [J].Meat Science,2016,116:50-57.
[28] 阳钰祺,颜培洲,程云辉,等.大米蛋白酶解物—黄原胶纳米载体的制备及性质研究 [J].食品与机械,2024,40(5):37-42,136.YANG Y Q,YAN P Z,CHENG Y H,et al.Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers [J].Food & Machinery,2024,40(5):37-42,136.
[29] XUE C Y,DENG P,QUAN W,et al.Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance [J].Food Control,2022,138:109038.
[30] 张勤,田子明,王金柱.间歇式超声辅助酶法提取葡萄皮渣白藜芦醇工艺优化 [J].食品与机械,2022,38(8):174-181.ZHANG Q,TIAN Z M,WANG J Z.Optimization on extraction process of resveratrol by intermittent ultrasonic assisted enzymatic extraction from grape skin residue [J].Food & Machinery,2022,38(8):174-181.
[31] GAO H H,HOU N C,GAO X,et al.Interaction between Chinese quince fruit proanthocyanidins and bovine serum albumin:antioxidant activity,thermal stability and heterocyclic amine inhibition [J].International Journal of Biological Macromolecules,2023,238:124046.
[32] NAWAZ A,IRSHAD S,WALAYAT N,et al.Effect of structurally different pectin combined with polyphenol on water distribution,protein oxidation and heterocyclic amines formation in meat based snacks [J].LWT-Food Science and Technology,2024,193:115754.
[33] 庆九,Khaing zar Myint,俞新南,等.植物源抑菌剂的抗氧化性及其在食品中的应用 [J].中国食品添加剂,2021,32(3):113-117.QING J,MYINT K Z,YU X N,et al.Antioxidant properties of plant-based antimicrobial and its application in foods [J].China Food Additives,2021,32(3):113-117.
[34] LI M,LIN S Y,WANG R C,et al.Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea ) [J].Food Control,2022,131:108410.
[35] KHAN I A,LUO J,SHI H B,et al.Mitigation of heterocyclic |amines by phenolic compounds in allspice and perilla frutescens seed extract:the correlation between antioxidant capacities and mitigating activities [J].Food Chemistry,2022,368:130845.
[36] CHENG Y Q,YU Y J,WANG C,et al.Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings[J].Food Control,2021,119:107490.
[37] JING J,HE Y H,WANG Y L,et al.Inhibitory effects of Portulaca oleracea L.and selected flavonoid ingredients on heterocyclic amines in roast beef patties and density function theory calculation of binding between heterocyclic amines intermediates and flavonoids [J].Food Chemistry,2021,336:127551.
[38] YAN X,CHENG Y Q,ZHU S S,et al.Inhibitory effect of mulberry leaf (Morus alba L.) extract on the formation of free and bound heterocyclic amines in pan-fried muscovy duck (Cairina moschata ) patties [J].Food Control,2023,144:109359.
[39] ZHAO T P,XI J,ZHANG C X,et al.Using Adinandra nitida leaf extract to prevent heterocyclic amine formation in fried chicken patties [J].RSC Advances,2021,11(12):6 831-6 841.
[40] GUMUS D,MACIT A,GUZEL B,et al.Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat [J].Food Science & Nutrition,2024,12(6):4 259-4 268.
[41] ZHANG S M,WANG R C,CHU J B,et al.Vegetable extracts:Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel [J].Food Chemistry,2023,412:135559.
[42] WANG R C,LIN S Y,CHU J B,et al.Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema tetradactylum and lipid-mediated inhibition mechanism analysis [J].Food Bioscience,2024,59:103979.
[43] TRUJILLO-MAYOL I,SOBRAL M M C,VIEGAS O,et al.Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers:a clean label ingredient [J].Food Research International,2021,147:110434.
[44] MACIT A,KIZIL M.Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon [J].Journal of the Science of Food and Agriculture,2022,102(9):3 908-3 915.
[45] 王童童,王梓璇,王适雨,等.天然香辛料对杂环胺生成的抑制作用 [J].中国食品学报,2024,24(3):332-344.WANG T T,WANG Z X,WANG S Y,et al.Inhibition of natural spices on heterocyclic amines formation [J].Journal of Chinese Institute of Food Science and Technology,2024,24(3):332-344.
[46] WANG K X,WANG H L,SHAN Y Q,et al.Inhibitory effects of 25 spices on heterocyclic aromatic amines formation in cooked pork patties [J].Journal of Food Measurement and Characterization,2023,17(1):933-943.
[47] ZHOU Y J,ZHANG M M,MA Z Y,et al.Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork [J].Journal of Food Measurement and Characterization,2024,18(2):883-893.
[48] YANG D D,HE Z Y,WANG Z J,et al.Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages [J].Food Bioscience,2022,47:101776.
[49] KILIC S,OZ E,OZ F.Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs[J].Food Control,2021,128:108189.
[50] PARVIN R,SEO J K,EOM J U,et al.Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties[J].Meat Science,2023,197:109064.