Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat

•Combining meat with cabbage reduces mutagen formation during pan-frying.•Cabbage phytochemicals lower mutagenicity of meat burgers.•Mutagenicity of aromatic amines is reduced in the presence of isothiocyanates.•Aromatic amines reacted with isothiocyanates to thioureas exhibit lower mutagenicity.•Br...

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Veröffentlicht in:	Food chemistry 2014-08, Vol.157, p.105-110
Hauptverfasser:	Lewandowska, Anna, Przychodzeń, Witold, Kusznierewicz, Barbara, Kołodziejski, Dominik, Namieśnik, Jacek, Bartoszek, Agnieszka
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Brassica Brassica - chemistry Carcinogens - analysis Chemical detoxification Chemical mutagenesis Food toxicology Heterocyclic aromatic amines Heterocyclic Compounds Humans Incidence Isothiocyanates Meat - analysis Medical sciences Mutagens - analysis Pork burger Risk Factors Toxicology
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