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PubMed1989

Nutritional toxicology: on the mechanisms of inhibition of formation of potent carcinogens during cooking.

Frying or broiling of meat or fish yields powerful genotoxic carcinogens such as 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and related amino-imidazo azaarene carcinogens. We have explored the mode of formation and inhibition of production of these carcinogens. Maillard reactions from precursor amino acids, hydroxyamino acids, and simple carbohydrates appear to yield reactive aldehydes that interact with creatinine to produce specific mutagens/carcinogens. The simplest such IQ-like mutagen, 2-amino-5-ethylidene-1-methylimidazol-4-one, was prepared from acetaldehyde and creatinine. The formation of mutagens in laboratory models and during realistic frying of meat was effectively blocked by L-tryptophan, L-proline, and mixtures thereof. The underlying mechanism rests on competition, between the inhibitors containing an indole ring and creatinine, for intermediary reactive aldehydes produced during Maillard type reactions. The inhibition by L-tryptophan, L-proline, and other indoles is effective and can also be implemented practically.

Carcinogens↗
PubMed1986

Chemical composition of Italian cooked dishes.

50 different food items, including "first courses", main and side dishes, cheese and pork products, have been analysed for proteins, carbohydrates, fats, fiber, thiamin, riboflavin and vitamin A. The results obtained have been compared with the values determined on food samples by means of food composition tables so as to have information about the quantitative variations occurring after food processing. It can be concluded that composition tables report sufficiently reliable data with regard to the protein, fat and carbohydrate content for most of the considered food items. On the other hand, values for vitamins are lower by analysis than by calculation, suggesting that it is necessary to continually check data.

Cooking↗