References
- Agim ZS, Cannon JR. 2015. Dietary factors in the etiology of Parkinson’s disease. BIOMED Res Int. 2015:672838. doi:https://doi.org/10.1155/2015/672838.
- Alaejos MS, Afonso AM. 2011. Factors that affect the content of heterocyclic aromatic amines in foods. Compr Rev Food Sci Food Saf. 10:52–108.
- Andrade JM, Gomez-Carracedo MP. 2013. Notes on the use of Mandel’s test to check for nonlinearity in laboratory calibrations. Anal Methods. 5:1145–1149.
- Boada LD, Henríquez-Hernández LA, Luzardo OP. 2016. The impact of red and processed meat consumption on cancer and other health outcomes: epidemiological evidences. Food Chem Toxicol. 92:236–244. doi:https://doi.org/10.1016/j.fct.2016.04.008.
- Buła M, Przybylski W, Jaworska D, Kajak-Siemaszko K. 2019. Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters. Food Chem. 276:511–519. doi:https://doi.org/10.1016/j.foodchem.2018.10.073.
- Chen X, Jia W, Zhu L, Mao L, Zhang Y. 2020. Recent advances in heterocyclic aromatic amines: an update on food safety and hazardous control from food processing to dietary intake. Compr Rev Food Sci Food Saf. 19:124–148. doi:https://doi.org/10.1111/1541-4337.12511.
- Damašius J, Venskutonis PR, Ferracane R, Fogliano V. 2011. Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat. Food Chem. 126:149–156. doi:https://doi.org/10.1016/j.foodchem.2010.10.091.
- Dong A, Lee J, Shin HS. 2011. Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts. Food Sci Biotechnol. 20:359–365. doi:https://doi.org/10.1007/s10068-011-0050-5.
- Dong H, Xian Y, Li H, Bai W, Zeng X. 2020. Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: formation, extraction, analytical methods, and mitigation strategies. Compr Rev Food Sci Food Saf. 19:365–404. doi:https://doi.org/10.1111/1541-4337.12527.
- Friedman M. 1996. Food browning and its prevention: an overview. J Agr Food Chem. 44:631–653. doi:https://doi.org/10.1021/jf950394r.
- Gibis M. 2007. Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties. J Agr Food Chem. 55:10240–10247. doi:https://doi.org/10.1021/jf071720t.
- Gibis M. 2016. Heterocyclic aromatic amines in cooked meat products: causes, formation, occurrence, and risk assessment. Compr Rev Food Sci Food Saf. 15:269–302.
- Gorinstein S, Leontowicz H, Leontowicz M, Namiesnik J, Najman K, Drzewiecki J, Cvikrová M, Martincová O, Katrich E, Trakhtenberg S. 2008. Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols. J Agr Food Chem. 56:4418–4426. doi:https://doi.org/10.1021/jf800038h.
- Gross GA, Grüter A. 1992. Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products. J Chromatogr A. 592:271–278. doi:https://doi.org/10.1016/0021-9673(92)85095-B.
- Herraiz T. 2000. Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods. Food Addit Contam. 17:859–866. doi:https://doi.org/10.1080/026520300420439.
- Herraiz T. 2002. Identification and occurrence of the bioactive β-carbolines norharman and harman in coffee brews. Food Addit Contam. 19:748–754. doi:https://doi.org/10.1080/02652030210145892.
- Herraiz T. 2004. Relative exposure to beta-carbolines norharman and harman from foods and tobacco smoke. Food Addit Contam. 21:1041–1050. doi:https://doi.org/10.1080/02652030400019844.
- Herraiz T. 2007. Identification and occurrence of β-carboline alkaloids in raisins and inhibition of monoamine oxidase (MAO). J Agric Food Chem. 55:8534–8540. doi:https://doi.org/10.1021/jf0719151.
- Herraiz T. 2016. N-methyltetrahydropyridines and pyridinium cations as toxins and comparison with naturally-occurring alkaloids. Food Chem Toxicol. 97:23–39.
- [IARC] International Agency for Research on Cancer. 1993. Some naturally occurring substances: food items and constituents. Heterocyclic aromatic amines and mycotoxins. Monogr Eval Carcin Risks Humans. 56:163–242.
- [IARC] International Agency for Research on Cancer. 2012. Chemical agents and related occupations. a review of human carcinogens. Monogr Eval Carcin Risks Humans. 100F:129–162.
- [IARC] International Agency for Research on Cancer. 2018. Red meat and processed meat. Monogr Eval Carcin Risks Humans. 114:107–501.
- Herraiz T, Galisteo J. 2014. Naturally-occurring tetrahydro-β-carboline alkaloids derived from tryptophan are oxidized to bioactive β-carboline alkaloids by heme peroxidases. Biochem Biophys Res Commun. 451:42–47. doi:https://doi.org/10.1016/j.bbrc.2014.07.047.
- Herraiz T, Galisteo J. 2015. Hydroxyl radical reactions and the radical scavenging activity of β-carboline alkaloids. Food Chem. 172:640–649. doi:https://doi.org/10.1016/j.foodchem.2014.09.091.
- Ichikawa M, Ryu K, Yoshida J, Ide N, Yoshida S, Sasaoka T, Sumi SI. 2002. Antioxidant effects of tetrahydro‐β‐carboline derivatives identified in aged garlic extract. BioFactors. 16:57–72. doi:https://doi.org/10.1002/biof.5520160302.
- Ichikawa M, Yoshida J, Ide N, Sasaoka T, Yamaguchi H, Kazuhisa Ono K. 2006. Tetrahydro-beta-carboline derivatives in aged garlic extract show antioxidant properties. J Nutr. 136:726S–731S. doi:https://doi.org/10.1093/jn/136.3.726S
- Jamali MA, Zhang Y, Teng H, Li S, Wang F, Peng Z. 2016. Inhibitory effect of Rosa rugosa tea extract on the formation of heterocyclic amines in meat patties at different temperatures. Molecules. 21:173. doi:https://doi.org/10.3390/molecules21020173.
- Janoszka B. 2010. Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additivities and in the presence of onion and garlic. Food Chem. 120:463–473. doi:https://doi.org/10.1016/j.foodchem.2009.10.039.
- Janoszka B. 2011. HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic. Food Chem. 126:1344–1353. doi:https://doi.org/10.1016/j.foodchem.2010.11.097.
- Jung K, Lee K, Park J, Dong A, Shin HS. 2010. Influence of fructooligosaccharides and garlic on formation of heterocyclic amines in fried ground beef patties. Food Sci Biotechnol. 19:1159–1164. doi:https://doi.org/10.1007/s10068-010-0165-0.
- Kamal NHA, Selamat J, Sanny M. 2018. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures. Food Addit Contam Part A. 35:848–869. doi:https://doi.org/10.1080/19440049.2018.1425553.
- Khan MR. 2015. Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS. Food Addit Contam Part A. 32:307–314.
- Khan MR, Busquets R, Naushad M, Puignou L. 2019. Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote co-mutagenic amines. Food Addit Contam Part A. 36:385–395. doi:https://doi.org/10.1080/19440049.2019.1571286.
- Koleva I, van Beek T, Soffers AE, Dusemund B, Rietjens I. 2012. Alkaloids in the human food chain-natural occurrence and possible adverse effects. Mol Nutr Food Res. 56:30–52. doi:https://doi.org/10.1002/mnfr.201100165.
- Konieczka P, Namieśnik J. 2019. Ocena i kontrola jakości wyników pomiarów analitycznych. [Evaluation and quality control of analytical measurement results]. Warsaw (PL): PWN.
- Kuhn W, Muller T, Grosse H, Rommelspacher H. 1996. Elevated levels of harman and norharman in cerebrospinal fluid of parkinsonian patients. J Neural Transm. 103:1435–1440. doi:https://doi.org/10.1007/BF01271257.
- Lanzotti V. 2006. The analysis of onion and garlic. J Chromatogr A. 1112:3–22. doi:https://doi.org/10.1016/j.chroma.2005.12.016.
- Lee SY, Yim DG, Lee DY, Kim OY, Kang HJ, Kim HS, Jang A, Park TS, Jin SK, Hur SJ. 2020a. Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products. Trends Food Sci Tech. 99:568–579.
- Lee Y, Hwang I, Kim H, Youn H, Kim C, Lee JY, Park HM. 2020b. Validation of analytical methods for heterocyclic amines in seven food matrices using high-performance liquid chromatography-tandem mass spectrometry. Food Addit Contam Part A. 37:408–420. doi:https://doi.org/10.1080/19440049.2019.1697829.
- Louis ED, Factor-Litvak P, Liu X, Vonsattel JP, Galecki M, Jiang W, Zheng W. 2013. Elevated brain harmane (1-methyl-9H-pyrido[3,4-b]indole) in essential tremor cases vs. Controls Neurotoxicol. 38:131–135. doi:https://doi.org/10.1016/j.neuro.2013.07.002.
- Meurillon M, Engel E. 2016. Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods. Trends Food Sci Tech. 50:70–84. doi:https://doi.org/10.1016/j.tifs.2016.01.007.
- Murkovic M. 2004. Formation of heterocyclic aromatic amines in model systems. J Chromatogr B. 802:3–10. doi:https://doi.org/10.1016/j.jchromb.2003.09.026.
- Neves TM, da Cunha DT, de Rosso VV, Domene SMA. 2021. Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: a meta‐analysis. Compr Rev Food Sci Food Saf. 20:526–541. doi:https://doi.org/10.1111/1541-4337.12650.
- Oz F, Kızıl M. 2013. Determination of heterocyclic aromatic amines in cooked commercial frozen meat products by ultrafast liquid chromatography. Food Anal Method. 6:1370–1378. doi:https://doi.org/10.1007/s12161-012-9553-9.
- Oz F, Zikirov E. 2015. The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops. Food Sci Technol-Leb. 64:120–125. doi:https://doi.org/10.1016/j.lwt.2015.05.050.
- Pfau W, Skog K. 2004. Exposure to beta-carbolines norharman and harman. J Chromatogr B. 802:115–126. doi:https://doi.org/10.1016/j.jchromb.2003.10.044.
- Sepahpour S, Selamat J, Khatib A, Manap M, Razis A, Hajeb P. 2018. Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef. Food Addit Contam Part A. 35:1911–1927. doi:https://doi.org/10.1080/19440049.2018.1488085.
- Sharma K, Assefa AD, Ko EY, Lee ET, Park SW. 2015. Quantitative analysis of flavonoids, sugars, phenylalanine and tryptophan in onion scales during storage under ambient conditions. J Food Sci Technol. 52:2157–2165. doi:https://doi.org/10.1007/s13197-013-1225-2.
- Sharma RK, Chan KG, Hajaligol MR. 2006. Product compositions from pyrolysis of some aliphatic α-amino acids. J Anal Appl Pyrol. 75:69–81. doi:https://doi.org/10.1016/j.jaap.2005.03.010.
- Skog K, Augustsson K, Steineck G, Stenberg M, Jägerstad M. 1997. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues. Food Chem Toxicol. 35:555–565. doi:https://doi.org/10.1016/S0278-6915(97)00021-5.
- Skog K, Solyakov A, Jägerstad M. 2000. Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system. Food Chem. 68:299–308. doi:https://doi.org/10.1016/S0308-8146(99)00195-8.
- Sobral MM, Cunha SC, Faria MA, Ferreira IM. 2018. Domestic cooking of muscle foods: impact on composition of nutrients and contaminants. Compr Rev Food Sci Food Saf. 17:309–333.
- Sugimura T, Wakabayashi K, Nakagama H, Nagao M. 2004. Heterocyclic amines: mutagens/carcinogens produced during cooking of meat and fish. Cancer Sci. 95:290–299. doi:https://doi.org/10.1111/j.1349-7006.2004.tb03205.x.
- Szterk A. 2015. Heterocyclic aromatic amines in grilled beef: the influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content. J Food Compos Anal. 40:39–46. doi:https://doi.org/10.1016/j.jfca.2014.12.011.
- Szychowski KA, Rybczyńska-Tkaczyk K, Gaweł-Bęben K, Świeca M, Karaś M, Jakubczyk A, Matysiak M, Binduga U, Gmiński J. 2018. Characterization of active compounds of different garlic (Allium sativum L.). Cultivars Pol J Food Nutr Sci. 68:73–81. doi:https://doi.org/10.1515/pjfns-2017-0005.
- Tang Y, Kassie F, Qian X, Ansha B, Turesky R. 2013. DNA adduct formation of 2-amino-9H-pyrido[2,3-b]indole and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline in mouse liver and extrahepatic tissues during a subchronic feeding study. Toxicol Sci. 133:248–258.
- Vitaglione P, Fogliano V. 2004. Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food. J Chromatogr B. 802:189–199. doi:https://doi.org/10.1016/j.jchromb.2003.09.029.
- Xie Z, Cao N, Wang C. 2021. A review on β-carboline alkaloids and their distribution in foodstuffs: a class of potential functional components or not? Food Chem. 348:129067. doi:https://doi.org/10.1016/j.foodchem.2021.129067.
- Zeng M, Li Y, He Z, Qin F, Chen J. 2016a. Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC-MS/MS and multivariate analysis. Meat Sci. 116:50–57. doi:https://doi.org/10.1016/j.meatsci.2016.02.002.
- Zeng M, Li Y, He Z, Qin F, Tao G, Zhang S, Gao Y, Chen J. 2016b. Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics. Eur Food Res Technol. 242:313–319. doi:https://doi.org/10.1007/s00217-015-2541-8.
- Zeng M, Wang J, Zhang M, Chen J, He Z, Qin F, Xu Z, Cao D, Chen J. 2018. Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties. Food Chem. 239:111–118. doi:https://doi.org/10.1016/j.foodchem.2017.06.097.
- Zhu Q, Zhang S, Wang M, Chen J, Zheng ZP. 2016. Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models. Food Funct. 2:1057–1066. doi:https://doi.org/10.1039/C5FO01055A.