Charalampos Proestos

National and Kapodistrian University of Athens

Charalampos Proestos has a BSc (Ptychio) in Chemistry from the University of Ioannina, Greece, and an MSc in Food Science from Reading University, UK. He obtained his PhD in Food Chemistry at the Agricultural University of Athens (AUA), Greece, where he continued his postdoc working on natural antioxidants on programs funded by the European Union and Greece. After further training at Wageningen University (Netherlands), he worked as a research associate at AUA. He also worked as a chemist for the Hellenic Food Authority, being the food industry auditor and supervisor of the Chemical Laboratory in Athens accredited with ISO 17025. Currently, he is an assistant professor at the Department of Chemistry, National and Kapodistrian University of Athens. He has published more than 60 papers in reputed journals and has been serving as an editorial board member of more than 10 reputable journals. He is a member of the European Committee of the Division of Food Chemistry, European Association of Chemical and Molecular Sciences (EuChemS). His research field focuses on food antioxidants, foodomics, and food contaminants.

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Biogenic amines (BAs) are low-molecular-mass organic bases that occur in plant- and animal-derived products. BAs in food can occur by free amino acid enzymatic decarboxylation and other metabolic processes. Usually, in the human body, amines contained in foods are quickly detoxified by enzymes such as amine oxidases or by conjugation; however, in allergic individuals or if monoamine oxidase inhibitors are applied, the detoxification process is disturbed and BAs accumulate in the body. Knowing the concentration of BAs is essential because they can affect human health and also because they can be used as freshness indicators to estimate the degree of food spoilage.

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