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Cooking methods employing natural anti-oxidant food additives effectively reduced concentration of nephrotoxic and carcinogenic aristolochic acids in contaminated food grains.
Li, Weiwei; Chan, Chi-Kong; Wong, Yee-Lam; Chan, K K Jason; Chan, Ho Wai; Chan, Wan.
Affiliation
  • Li W; Department of Chemistry, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong.
  • Chan CK; Department of Chemistry, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong.
  • Wong YL; Department of Chemistry, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong.
  • Chan KKJ; Department of Chemistry, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong.
  • Chan HW; Department of Chemistry, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong.
  • Chan W; Department of Chemistry, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong. Electronic address: chanwan@ust.hk.
Food Chem ; 264: 270-276, 2018 Oct 30.
Article in En | MEDLINE | ID: mdl-29853376
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Full text: 1 Database: MEDLINE Main subject: Food Contamination / Cooking / Aristolochic Acids / Food Additives / Antioxidants Type of study: Etiology_studies Language: En Journal: Food Chem Year: 2018 Type: Article Affiliation country: Hong Kong
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Full text: 1 Database: MEDLINE Main subject: Food Contamination / Cooking / Aristolochic Acids / Food Additives / Antioxidants Type of study: Etiology_studies Language: En Journal: Food Chem Year: 2018 Type: Article Affiliation country: Hong Kong