ReviewFoods (Basel, Switzerland)2021
Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
32 citing papers in PubMed, 102 citations in OpenAlex.
- Review
- Chemical profiling of vegetable polyphenols reveals matrix-dependent inhibition of heterocyclic amine formation in charcoal-grilled pork.Food chemistry: X · 2026Article
- Potential Activity of Non-Platinum Metal-Based Organic Complexes Against Different Cancer Cell Types.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Integrated network toxicology, molecular docking, and molecular dynamics simulation reveals mechanisms of benzo[a]pyrene-induced pan-cancer.BMC pharmacology & toxicology · 2026Article
- Maillard Reaction-Derived Carbon Nanodots: Food-Origin Nanomaterials with Emerging Functional and Biomedical Potential.Pharmaceutics · 2025Review
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
- Dietary xenobiotics and their role in immunomodulation.Food science and biotechnology · 2025Review
- Determination of Polar Heterocyclic Aromatic Amines in Meat Thermally Treated in a Roasting Bag with Dried Fruits.Foods (Basel, Switzerland) · 2025Article
- Global burden of disease changes related to high red meat diets and breast cancer from 1990 to 2021 and its prediction up to 2030.Frontiers in nutrition · 2025Article
- Chitosan and Chitosan-Essential Oil Composites as Edible Coatings for Meat and Meat Products: A Review.Recent advances in food, nutrition & agriculture · 2025Review
- Nutritional management for breast cancer patients.Ewha medical journal · 2025Review
- The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds.Nutrients · 2024Article
- Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk-Benefit?Foods (Basel, Switzerland) · 2024Review
- Materials based on biodegradable polymers chitosan/gelatin: a review of potential applications.Frontiers in bioengineering and biotechnology · 2024Review
- Citrus Peel Extracts: Effective Inhibitors of Heterocyclic Amines and Advanced Glycation End Products in Grilled Pork Meat Patties.Foods (Basel, Switzerland) · 2023Article
- Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction - A comprehensive review.Food chemistry: X · 2023Review
- Gelatin and Chitosan as Meat By-Products and Their Recent Applications.Foods (Basel, Switzerland) · 2022Review
- Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting Bag.Foods (Basel, Switzerland) · 2022Article
- Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications.Molecules (Basel, Switzerland) · 2022Article
- Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Plants (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
9 authors at 7 institutions in 5 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor's presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.