Antioxidants to the Rescue: Mitigating the Effects of HCAs and PAHs

The eBook focuses on Heterocyclic amines (HCAs) which are a class of chemical compounds that form when amino acids and creatine react at high temperatures, particularly during the cooking of meats. These compounds are of significant concern due to their potential carcinogenic properties, which have been highlighted in numerous studies. HCAs are primarily generated through cooking methods such as grilling, frying, and broiling, where the surface temperatures can reach levels conducive to their formation. Understanding the specific types of HCAs, their sources, and their mechanisms of action is crucial for health professionals and the general public in mitigating associated health risks.