Dual inhibition of heterocyclic amines and advanced glycation end-products by polymethoxyflavones via trapping reactive intermediates and scavenging free radicals.

Diaodiao Yang, Peng Deng, Qingfeng Zhou, Fengyi Gao, Jianwen Liu, Wenjing Xiao, Maomao Zeng, Wei Quan

Abstract read

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Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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8 authors.

Diaodiao YangHenan Engineering Technology Research Center for Functional Development and Application of Characteristic Agricultural Products, Shangqiu Normal University, Shangqiu, Henan, 476000, China.

Peng DengState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, China.

Qingfeng ZhouHenan Engineering Technology Research Center for Functional Development and Application of Characteristic Agricultural Products, Shangqiu Normal University, Shangqiu, Henan, 476000, China.

Fengyi GaoHenan Engineering Technology Research Center for Functional Development and Application of Characteristic Agricultural Products, Shangqiu Normal University, Shangqiu, Henan, 476000, China.

Jianwen LiuHenan Engineering Technology Research Center for Functional Development and Application of Characteristic Agricultural Products, Shangqiu Normal University, Shangqiu, Henan, 476000, China.

Wenjing XiaoShangqiu Product Quality Inspection and Testing Center, Shangqiu, Henan, 476000, China.

Maomao ZengState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, China.

Wei QuanCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Polymethoxyflavones (PMFs) are investigated for their inhibitory mechanisms against heterocyclic aromatic amines (HAs) and advanced glycation end products (AGEs). Tangeretin, isosinensetin (ISN), 3',4',5,7-tetramethoxyflavone (TMHF), and their mixture dose-dependently suppressed the formation of PhIP, CML, and CEL, with ISN and the mixture showing the strongest activity. PMFs also effectively scavenged free radicals and reduced key intermediates, including phenylacetaldehyde, glyoxal (GO), and methylglyoxal (MGO). UPLC-TOF-MS analysis revealed novel GO/MGO-PMF adducts, indicating that PMFs trap α-dicarbonyl compounds via covalent binding. In silico toxicity prediction suggested these adducts have lower mutagenic potential and chronic oral toxicity than PhIP, CML, and CEL. Collectively, PMFs inhibit HAs and AGEs through a dual mechanism of radical scavenging and reactive intermediate trapping, transforming hazardous precursors into less toxic products. These findings support PMFs as effective and safe natural inhibitors for mitigating process-induced contaminants in thermally processed foods.

Indexed as

Advanced glycation endproductsHeterocyclic aminesInhibition mechanismsInhibitory effectPolymethoxyflavones

Identifiers

PMID42057978

DOI10.1016/j.crfs.2026.101409

PMCPMC13122689

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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.