Inhibition of Natural Spices on Heterocyclic Amines Formation

Heterocyclic amines are a kind of harmful substance produced by a series of complex reactions in meat products at high temperature. The generation of such harmful substances mainly depends on the heating temperature, heating time, heating method and the kind of meat. When heterocyclic amines are taken into the body and activated by cytochrome P450 enzymes, they are transformed into genotoxic metabolites by sulfotransferase and acetyl transferase. The main bioactive compounds contained in natural spices, such as phenols, amino acids, sugars and alkaloids, determine the final function of natural spices. Adding some natural spices into meat products can not only improve the final flavor of meat products, but also reduce the content of heterocyclic amines in meat products. In this paper, the inhibitory effects of Luzhou-flavor natural spices (Chinese cassia, clove, sweet basil, tarragon, coriander, star anise, nutmeg), spicy natural spices (chilli, black pepper, prickly ash, lemongras, black mustard, ginger, garlic, onion, greater galanga, welsh onion) and light-flavor natural spices (turmeric, rosemary, kaempferia, tsao-ko, pomegranate seeds, cumin, licorice) on heterocyclic amines were introduced, the effective compounds in natural spices that have inhibitory effects on heterocyclic amines were elaborated, and the inhibitory mechanisms of these natural spices on heterocyclic amines were explained. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.