Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products

Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock

“…Therefore, it's meaningful to prevent the formation of COPs and hAs during meat processing. Many studies show that the contents of COPs and hAs can apparently increase after food processing [8,9]. Thermal processing always causes the oxidation of cholesterol and the formation of hAs [10][11][12], and the formation e of COPs and hAs is related to the heating parameters (temperature/time) and cooking methods [11,[13][14][15].…”

A review of tobacco abuse and its epidemiological consequences

“…Tobacco is known to consist of four principle TSNA chemicals: N-nitrosonornicotine (NNN), 4-methyl-N-nitrosamino-1-(3-pyridyl)-1-butanone (NNK), N-nitrosoanatabine (NAT), and N-nitrosoanabasine (NAB) (Xue et al 2014 ). Of these four, IARC marks NNN and NNK as the key cancer initiating agents in tobacco (Singhavi et al 2018 ; Zamora and Hidalgo 2020 ). Nitrosamines form when secondary and tertiary amines react with nitriles to yield nitrosamine out of which over 70 nitrosamines have been confirmed scientifically as carcinogenic (Gunduz et al 2016 ).…”

“…Based on this observation, it has been pointed out that the increasing rates of e-cigarette use among the youth, who are considered the major consumers of e-cigarette, can be credited to the highly addictive nature of nicotine, which has the capacity to cause a public health crisis, at least, according to scientific surveys (Kurgat et al 2016 ; Singh et al 2020 ). Aromatic amines, aldehydes, phenolic compounds, volatile hydrocarbons, nitro hydrocarbons, and various organic compounds present in tobacco smoke have also been proven carcinogenic through experimental studies on animals (CDC 2010 ; Zamora and Hidalgo 2020 ). IARC has classified these chemicals as group 2B, which are possibly carcinogenic to human beings, group 2A, which are probably carcinogenic to humans or group 1, which are carcinogenic to humans (IARC 2019 ; CDC 2010 ).…”

Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

“…HAAs compounds can be classified into thermic and pyrolytic types according to their formation temperature. The thermic HAAs with a chemical structure of aminoimidazoazarene are commonly formed under relative low temperatures (∼200 • C), and the pyrolytic HAAs (mainly amino-carbolines) are produced by pyrolysis of amino acids and proteins at higher temperatures (250 • C) (Zamora & Hidalgo, 2020).…”