Background

Toxic compounds in processed meat are considered major human health hazards. However, the effects of natural products on the reduction of potential carcinogenic substances are still unclear.

Scope and approach

In this paper, we present an overview of previously published studies on the effects of natural products on the reduction of potential carcinogenic substances in meat products and provide information on how to reduce these carcinogenic substances.

Key findings and conclusions

We surveyed more than 200 related studies published in the past 20 years and found that numerous natural products containing antioxidants were able to prevent the production of potential carcinogenic substances. This reduction can be attributed to three possible mechanisms: antioxidative activities, antimicrobial activities, and regulation of the Maillard reaction in meat products. Numerous natural products have been shown to reduce oxidative stress, prevent meat oxidation, and exhibit iron scavenging activities, and these antioxidative activities can reduce potential carcinogenic substances, such as heterocyclic aromatic amines (HCAs). The antimicrobial activities of natural products can inhibit the formation of biogenic amines produced by microbial growth. Another possible mechanism for the reduction of potential carcinogenic substances in meat products is related to regulation of the Maillard reaction during heat exposure, as HCAs are produced during the Maillard reaction. Therefore, we assume that effective use of natural products could inhibit the production of carcinogens, such as HCAs, polycyclic aromatic hydrocarbons, and biogenic amines, in meat products.

中文翻译：

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天然产物对减少肉制品中潜在致癌物质的作用概述

背景

加工肉中的有毒化合物被认为是对人体健康的主要危害。但是，天然产物对减少潜在致癌物质的影响尚不清楚。

范围和方法

在本文中，我们概述了以前发表的有关天然产物对减少肉制品中潜在致癌物质的影响的研究，并提供了有关如何减少这些致癌物质的信息。

主要发现和结论

我们对过去20年中发表的200多项相关研究进行了调查，发现许多含有抗氧化剂的天然产物都能防止潜在的致癌物质的产生。这种减少可归因于三种可能的机制：抗氧化活性，抗微生物活性和肉制品中美拉德反应的调节。已经显示出许多天然产物可以减少氧化应激，防止肉类氧化并表现出铁清除活性，这些抗氧化活性可以减少潜在的致癌物质，例如杂环芳香胺（HCA）。天然产物的抗微生物活性可以抑制由微生物生长产生的生物胺的形成。减少肉类产品中潜在致癌物质的另一种可能的机制与热暴露期间美拉德反应的调节有关，因为美拉德反应期间会产生HCA。因此，我们认为有效利用天然产物可以抑制肉制品中致癌物的产生，例如HCA，多环芳烃和生物胺。