Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products

Abstract

BackgroundToxic compounds in processed meat are considered major human health hazards. However, the effects of natural products on the reduction of potential carcinogenic substances are still unclear. Scope and approachIn this paper, we present an overview of previously published studies on the effects of natural products on the reduction of potential carcinogenic substances in meat products and provide information on how to reduce these carcinogenic substances. Key findings and conclusionsWe surveyed more than 200 related studies published in the past 20 years and found that numerous natural products containing antioxidants were able to prevent the production of potential carcinogenic substances. This reduction can be attributed to three possible mechanisms: antioxidative activities, antimicrobial activities, and regulation of the Maillard reaction in meat products. Numerous natural products have been shown to reduce oxidative stress, prevent meat oxidation, and exhibit iron scavenging activities, and these antioxidative activities can reduce potential carcinogenic substances, such as heterocyclic aromatic amines (HCAs). The antimicrobial activities of natural products can inhibit the formation of biogenic amines produced by microbial growth. Another possible mechanism for the reduction of potential carcinogenic substances in meat products is related to regulation of the Maillard reaction during heat exposure, as HCAs are produced during the Maillard reaction. Therefore, we assume that effective use of natural products could inhibit the production of carcinogens, such as HCAs, polycyclic aromatic hydrocarbons, and biogenic amines, in meat products.