Abstract
The purpose of this study is to investigate the main mechanisms, metabolism, carcinogenesis, and structure with classification of heterocyclic amines (HCAs) in cooked meat. Currently, more than 25 types of HCAs have been separated, and it has been investigated that the type of food, cooking time, temperature, cooking method, or water-soluble precursor materials are the most influential causes of HCAs production. HCAs are compounds mainly produced when animal products are cooked, and the precursors include sugar, amino acid, creatine, and creatinine, which are components of muscle tissue. It has been investigated that imidazoquinolines and imidazoquinoxalines are formed by cooking and processing food, and HCAs are produced through Strecker degradation by Maillard reaction. To summarize the carcinogenicity of HCAs, DNA adducts are produced by activating N-acetyltransferase (NAT) enzymes by cytochrome P450 1A2 (CYP1A2) in the body, starting with the amino group of HCAs. This leads to cancer development because it changes to a DNA sequence that is genetically identical to the mutation p53 that fails to suppress tumor development.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
