Toxicological Effects of PhIP: A Mini-review
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Abstract
Heterocyclic amines (HCAs) are one of the mutagenic/carcinogenic compounds formed when proteinaceous foods are cooked at high temperatures for an extended period. Due to its abundance in food and extensive toxicological effects, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), one of the most prominent HCAs, has garnered attention from researchers worldwide to date. This review highlights significant findings demonstrating PhIP's diverse toxicological effects, including its potent mutagenic, genotoxic, carcinogenic, and neurotoxic properties. Recent studies have revealed the compound's ability to induce DNA damage, promote tumour formation, and potentially impact neurological function. Furthermore, this review compiles promising research on various inhibitory compounds that have shown effectiveness against both PhIP formation during cooking and its subsequent toxicological effects, offering potential strategies for mitigating PhIP-related health risks.
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