Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat.

Highlights: [•] Combining meat with cabbage reduces mutagen formation during pan-frying. [•] Cabbage phytochemicals lower mutagenicity of meat burgers. [•] Mutagenicity of aromatic amines is reduced in the presence of isothiocyanates. [•] Aromatic amines reacted with isothiocyanates to thioureas exhibit lower mutagenicity. [•] Brassica addition to meat may reduce risk associated with food carcinogens. [Copyright &y& Elsevier]