Inhibitory Effects of Apple Peel Polyphenols on Heterocyclic Amine Production from Cooked and digested Meats

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Heterocyclic amines (HCAs) are cancer-causing chemicals that are produced when meat such as beef, pork, fish and poultry are cooked at high-temperatures such as pan frying or grilling. HCAs are not found in significant amounts in foods apart from meats that are cooked at high temperatures. Human population studies have shown an association between high dietary HCA intake and an increased risk of developing colon cancer. The capability of HCAs to damage DNA leading to the development of cancer only occurs after they are metabolized by specific enzymes in the body, in a process called "bioactivation". Recent research has indicated that colonic bacteria play a crucial role in bioactivating HCAs into cancer causing HCA by-products. A recent large population study has suggested protection against the development of HCA-induced colon cancer by high dietary intake of a group of polyphenolic compounds called flavonoids. Flavonoids occur naturally in high concentrations in apple peel and demonstrate strong antioxidant and anti-inflammatory properties.