Data on Food Science Published by Researchers at Guangdong Ocean University (The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation).

Předmět:	AROMATIC amines STRUCTURE-activity relationships FOOD science CATECHIN RESEARCH personnel SCIENCE publishing
Zdroj:	Food Weekly News; 4/18/2024, p43-43, 1p
Abstrakt:	Researchers at Guangdong Ocean University have published a study on the inhibitory effect of catechins on the formation of heterocyclic aromatic amines (HAAs) in chemical models. The study found that epigallocatechin gallate (EGCG) and epicatechin gallate (ECG) had the strongest inhibitory effect on the formation of HAAs, particularly EGCG. The researchers also speculated on the mechanisms by which catechins inhibit HAAs, suggesting that free radical-scavenging ability and phenylacetaldehyde-trapping ability may play a role. This study provides insights into controlling the formation of HAAs based on the structure of catechins. [Extracted from the article]
Databáze:	Complementary Index
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