Inhibitory effect of liposomal solution of grape seed extract on the formation of heterocyclic amines

Nutrition plays a vital role on maintaining good health. There have been several studies that highlight the role of cause and effect between diet and disease, particularly if harmful substances are present in foods. Heterocyclic aromatic amines (HAA), which are formed in meat and fish cooked at high temperatures (≤ 150°C), have shown to exhibit carcinogenic and mutagenic activities. Their formation appears to be dependent on time, frying temperature, and food composition. Several studies have demonstrated the progressive decrease of HAA in the presence of compounds with antioxidant activity, such as vitamine E or polyphenolic compounds. Our studies have shown that the activity of such antioxidants may be maintained and/or enhanced by encapsulation. One potential system for the delivery of polyphenolic compounds is liposomes, which are vesicles composed of a lipid bilayer.