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

杂环胺(HCA)是一种致癌化学物质，当牛肉、猪肉、鱼和家禽等肉类在平底锅煎炸或烧烤等高温下烹饪时会产生。除了在高温下烹调的肉类外，食物中并没有发现大量的HCAs。人类人口研究表明，高饮食HCA摄入量与患结肠癌风险增加之间存在关联。HCAs只有在被体内特定的酶代谢后，才有能力破坏DNA，从而导致癌症的发生，这一过程被称为“生物激活”。最近的研究表明，结肠菌在将六氯环己烷生物激活为致癌副产物的过程中起着至关重要的作用。最近的一项大规模人群研究表明，通过高饮食摄入一组称为类黄酮类的多酚化合物，可以预防HCA诱导的结肠癌的发展。苹果皮中天然含有高浓度的类黄酮类物质，具有很强的抗氧化和抗炎作用。

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.