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、鱼和家禽等肉类在煎锅或烧烤等高温下烹饪时产生。除了在高温下烹饪的肉类外，在食物中没有发现大量的HCAs。人口研究表明，饮食中摄取大量HCA与患结肠癌的风险增加之间存在关联。HCAs破坏DNA导致癌症的能力只有在它们被体内特定的酶代谢后才会发生，这一过程被称为“生物激活”。最近的研究表明，结肠细菌在将HCA生物激活为致癌HCA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口研究表明，通过大量摄入一种被称为类黄酮的多酚化合物，可以预防hca诱导的结肠癌的发生。黄酮类化合物天然存在于高浓度的苹果皮中，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.