The effect of olive leaf extract containing natural antioxidant on the formation of heterocyclic aromatic amines in oil free pan-cooked salmon

Abstract

Rationale: Heterocyclic aromatic amines (HCA) are mutagenic and carcinogenic compounds that are formed at low levels (ng / g) by cooking protein-rich foods such as meat and fish. These compounds play an important role in the etiology of human cancer, so researchers suggest that the formation of HCAs should be minimized. It has been reported that antioxidants can reduce HCA formation by retaining the free radicals formed in HCA formation mechanism and Maillard reaction. The aim of this study was to investigate the preventive effects of the olive leaf extract on the formation of HCAs.