Serap Kılıç Altun

1 Introduction Bioactive compounds of natural origin have attracted a great deal of interest in recent years. While the health benefits of natural products are widely recognized as superior to those of synthetic products, ongoing discussions and studies are exploring this issue (Topliss et al. 2002).

1. Marchese S, Polo A, Ariano A, et al (2018). Aflatoxin B1 and M1: Biological proper-ties and their ınvolvement in cancer de-velopment. Toxins (Basel), 10(6):214. 2. Daou R, Afif C, Joubrane K, et al (2020). Occurrence of aflatoxin M1 in raw, pas-teurized, UHT cows’ milk, and dairy products in Lebanon. Food Control, 111:107055. 3. Giovati L, Magliani W, Ciociola T, et al (2015). AFM₁ in Milk: Physical, biologi-cal, and prophylactic methods to miti-gate contamination. Toxins (Basel), 7(10):4330-49. 4.

Original article This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi:10.1111/ijfs.16632. Summary The aim of this study was to determine the effect of naringenin (Ngn) on Nε-(carboxymethyl)lysine (CML) inhibition during the cooking of meatballs.