Heterocyclic amines (HCAs) are carcinogenic
and mutagenic compounds found at a level of parts per billion in grilled fish and meats. Since the connection between consumption of dietary carcinogens and risk of different cancers in humans has been established,
it is necessary to explore effective inhibitors that can prevent or reduce the formation of HCAs in cooked meats. Cooking meat with natural antioxidants decreases or eliminates HCAs in meat. Our objective was to
study the inhibition of five HCAs in beef
steaks marinated using commercial ingredients
that are natural antioxidants.
