Isorhamnetin and Hispidulin from <i>Tamarix ramosissima</i> Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5-<i>b</i>]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key Mechanism
<i>Tamarix</i> has been widely used as barbecue skewers to obtain a good taste and a unique flavor of roast lamb in China. Many flavonoids have been identified from <i>Tamarix</i>, which is an important strategy employed to reduce the formation of heterocyclic amines (HAs) in...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/4/420 |