Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

Inhibitory activities of dietary phenoli

Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties

✍ Ka-Wing Cheng; Feng Chen; Mingfu Wang 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 720 KB

## Abstract The correlation between radical scavenging capacity and inhibitory activity in PhIP formation of 12 food‐derived antioxidative phenolic compounds was investigated. Very poor correlation was found between their radical scavenging activity assessed by Trolox equivalent antioxidant capacit