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

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 capacity assay and PhIP formation inhibition in a model system. The effects of several of these polyphenols were further evaluated using beef patties. Remarkably, theaflavin 3,3'-digallate, epicatechin gallate, rosmarinic acid, and naringenin were capable of simultaneously reducing the levels of PhIP, MeIQx, and 4,8-DiMeIQx. Moreover, the inhibition of the formation of one of these HAs was not compromised by the inhibition of the formation of another HA. Naringenin, a flavonoid found in many citrus fruits, was found to be the most promising inhibitor in both chemical model system and beef patties, suggesting its great potential for practical application in daily cuisine.