ArticleGenes and environment : the official journal of the Japanese Environmental Mutagen Society2021
Free radical-mediated acetaldehyde formation by model reactions of dietary components: effects of meat, wine, cooking oil and coffee.
Article in Genes and environment : the official journal of the Japanese Environmental Mutagen Society, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed, 4 citations in OpenAlex.
- Quality Dynamics of Beef Bottom Round During 2-Month Frozen Storage (-18 °C) and Week-Long Refrigeration (4 °C).Metabolites · 2025Article
- The spectrum of TP53 mutations in Rwandan patients with gastric cancer.Genes and environment : the official journal of the Japanese Environmental Mutagen Society · 2024Article
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2 authors at 1 institution in 1 country.
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Abstract
backgroundAlcohol consumption and the ingestion of red meat and oxidized cooking oil are risk factors of gastric and colorectal cancers. We reported that acetaldehyde (AcAld) is generated from Heme/Mb/Meat-Linoleate-EtOH model reaction mixtures, and thus could be a new plausible mechanism for the carcinogenesis (Kasai and Kawai, ACS Omega, 2021).
resultsIn this study, we investigated the effects of wine and coffee, in addition to meat components, on this reaction. Depending on the conditions, such as pH, reaction time and choice of free hemin, myoglobin (Mb), as well as meat extracts (raw meat, baked meat, salami), wine and coffee enhanced AcAld formation. Polyphenols in red wine and coffee may stimulate AcAld formation by acting as pro-oxidants in the presence of Heme/Mb/Meat. In a model reaction of Mb + EtOH + H
conclusionsThese results suggested that AcAld generation from dietary components may be an important mechanism of gastrointestinal tract carcinogenesis.
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