Research Progress in Inflammatory Foods and Their Food Chemistry Basis

doi:10.7506/spkx1002-6630-201213068

Abstract

Abstract: Excessive heat processing of foods will produce a series of toxic substances named as neoformed contaminants (NFCs). The foods polluted by NFCs can be sorted as inflammatory foods. In this paper, the research progress in several major NFCs in inflammatory foods and corresponding health hazards during the last decade is summarized. The control strategies of NFCs are proposed. Meanwhile, the application of dietary polypehnol to prevent hazards caused by NFCs is discussed.

Key words: inflammatory food, neoformed contaminants (NFCs), hazard, control, dietary polyphenol

CLC Number:

R154

SHIXiao-jie，LIUYu-huan，RUANRong-sheng，ZHANGJin-sheng，PENGHong，WANYi-qin，WUXiao-dan. Research Progress in Inflammatory Foods and Their Food Chemistry Basis[J]. FOOD SCIENCE, 2012, 33(13): 324-328.

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Research Progress in Inflammatory Foods and Their Food Chemistry Basis

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