Organisation - January 26, 2006

Fruit increases health risks of barbecued meat

Myricetin, a healthful flavenoid that we consume mostly through fruit, is not nearly as good for us if eaten in combination with burned meat, Wageningen researchers have discovered. If the cells in the human body react like the cells in the researchers’ test tube, then the combination of roasted meat and fruit is a risky one. Myricetin makes the intestinal cells absorb more heterocyclic amines, according to Wageningen researchers in Cancer Letters. Heterocyclic amines are potentially carcinogenic substances that are formed during the cooking of meat. Myricetin probably inhibits the molecular pumps, with which the intestinal cells expel dangerous substances. / WK

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