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Food Factors for Cancer Prevention pp 142–146Cite as

Inhibitory Effect of Tea Extracts on the Formation of Heterocyclic Amines During Cooking of Hamburger

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Summary

Tea extracts from green tea, black tea, polei tea, and rooibos tea showed an inhibitory effect on the formation of mutagenic and carcinogenic heterocyclic amines, such as 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-arnino-l-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), during cooking of hamburger. In the case of green tea samples, the catechin fraction and powder reduced the MelQx content to 54% and 26% of the control, respectively. PhIP content was also suppressed to 7.0%-19.8% of the control by the addition of crude extract or a catechin fraction or powder. Catechins con-taining (-)epigallocatechin gallate and flavonoids were useful components in these tea samples, and they may act mainly as antioxidants and radical-scavenging agents.

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Author information

Authors and Affiliations

  1. School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422, Japan

    Naohide Kinae, Michiyo Furugori, Hitomi Takemura, Mayumi Iwazaki & Kayoko Shimoi

  2. Biochemical Division, National Cancer Center Research Institute, 1-1, Tsukiji 5-chome, Chuo-ku, Tokyo 104, Japan

    Keiji Wakabayashi

Authors
  1. Naohide Kinae
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  2. Michiyo Furugori
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  3. Hitomi Takemura
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  4. Mayumi Iwazaki
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  5. Kayoko Shimoi
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  6. Keiji Wakabayashi
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology Faculty of Agriculture, Kyoto University, Oiwake-cho, Kitashirakawa, Kakyo-ku, Kyoto, 606-01, Japan

    Hajime Ohigashi Ph.D. (Professor) (Professor)

  2. Department of Applied Biological Sciences Faculty of Agriculture, Nagoya University, Furocho, Chikusa-ku, Nagoya, Aichi, 464-01, Japan

    Toshihiko Osawa Ph.D. (Professor) (Professor)

  3. Lipid Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, 2-1-2 Kannondai, Tsukuba, Ibaraki 305, Japan

    Junji Terao Ph.D. (Head) (Head)

  4. Nutrition and Epidemiology, Department of Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156, Japan

    Shaw Watanabe M.D. (Professor) (Professor)

  5. First Department of Internal Medicine, Kyoto Prefectural University of Medicine, Kawaramachi-Hirokoji, Kamigyo-ku, Kyoto 602, Japan

    Toshikazu Yoshikawa M.D. (Associate Professor) (Associate Professor)

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© 1997 Springer Japan

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Kinae, N., Furugori, M., Takemura, H., Iwazaki, M., Shimoi, K., Wakabayashi, K. (1997). Inhibitory Effect of Tea Extracts on the Formation of Heterocyclic Amines During Cooking of Hamburger. In: Ohigashi, H., Osawa, T., Terao, J., Watanabe, S., Yoshikawa, T. (eds) Food Factors for Cancer Prevention. Springer, Tokyo. https://doi.org/10.1007/978-4-431-67017-9_28

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  • DOI: https://doi.org/10.1007/978-4-431-67017-9_28

  • Publisher Name: Springer, Tokyo

  • Print ISBN: 978-4-431-67019-3

  • Online ISBN: 978-4-431-67017-9

  • eBook Packages: Springer Book Archive

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