Chemical profiling of vegetable polyphenols reveals matrix-dependent inhibition of heterocyclic amine formation in charcoal-grilled pork. (PubMed, Food Chem ) - Sep 6, 2026 - "Molecular docking predicted ellagic acid and chlorogenic acid binding near the myosin actin-binding cleft. These findings suggest that HCA mitigation is associated with polyphenol composition and sauce matrix chemistry rather than antioxidant capacity alone, while the docking results provide a testable hypothesis regarding possible polyphenol-myosin interactions."
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Cheng-Hong Hsieh; Kai-Ching Teng; Kuo-Chiang Hsu; Shang-Ming Huang; Wei-Lun Hung
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