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

杂环胺（HCAs）是一种致癌化学物质，当牛肉、猪肉、鱼和家禽等肉类在高温下（如平底锅油炸或烧烤）烹饪时会产生。除了在高温下烹饪的肉类外，在食物中没有发现大量的HCAs。人类研究表明，饮食中高HCA摄入量与结肠癌风险增加之间存在关联。HCAs破坏DNA导致癌症发展的能力只有在它们被体内的特定酶代谢后才发生，这一过程称为“生物活化”。最近的研究表明，结肠细菌在将HCA生物活化成致癌HCA副产物方面起着至关重要的作用。最近的一项大规模人群研究表明，通过大量摄入一组称为类黄酮的多酚化合物，可以预防HCA诱导的结肠癌的发展。苹果皮中天然存在高浓度的黄酮类化合物，具有很强的抗氧化和抗炎特性。

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.