Detoxification cooked meat

Cooked meat contains a large number of furan and thiophene compounds that constitute part of the flavor and aroma. (1-3) The composition of these compounds varies with the cooking method and water contents in the meat Two representative compounds, 2-n-butylthiophene (BT) and 2-n-heptylfuran (HF) (Fig. 1), have been found to induce increased activity of a major detoxification enzyme system called glutathione S-transferase (GST). Chemicals that induce increased activity of GST are often inhibitors of chemical-induced tumorigenesis in laboratory animals. In this study, the inhibitory effects of BT and HF on chemically induced preneoplastic and neoplastic changes were examined. 

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