Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.

Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.

Item
http://www.wikidata.org/entity/Q36977834
Comparability and repeatability of methods for estimating the dietary intake of the heterocyclic amine contaminant 2-amino- 1-methyl-6-phenylimidazo[4,5b]pyridine (PhIP)Metabolism and biomarkers of heterocyclic aromatic amines in molecular epidemiology studies: lessons learned from aromatic aminesBiomonitoring the cooked meat carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in hair: impact of exposure, hair pigmentation, and cytochrome P450 1A2 phenotypeMechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review.Trends in meat consumption in the USA.Meat-cooking mutagens and risk of renal cell carcinoma.Mass spectrometric characterization of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine N-oxidized metabolites bound at Cys34 of human serum albumin.Dietary intake of meat, fruits, vegetables, and selective micronutrients and risk of bladder cancer in the New England region of the United States.Pattern and Distribution of Colorectal Cancer in Tanzania: A Retrospective Chart Audit at Two National Hospitals.A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis.Evaluation of the mutagenicity of simple substituted quinoxalines in Salmonella typhimurium.Heterocyclic aromatic amine [HCA] intake and prostate cancer risk: effect modification by genetic variants.Formation of protein adducts of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in cooked foods.Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge.Polysaccharides Reduce Absorption and Mutagenicity of 3-Amino-1,4-Dimethyl-5H-Pyrido[4,3-b]Indole In Vitro and In Vivo.Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS.Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat
P2860

Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.

Item
http://www.wikidata.org/entity/Q36977834
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
2007年论文
@zh
2007年论文
@zh-cn
name
Exposure to heterocyclic aroma ...... n human cancer risk: a review.
@en
type
label
Exposure to heterocyclic aroma ...... n human cancer risk: a review.
@en
prefLabel
Exposure to heterocyclic aroma ...... n human cancer risk: a review.
@en
P1433
P1476
P2093
P2860
P304
P31
P356
P433
P478
P50
P577
P5875
P698
P356
P1433
P1476
Exposure to heterocyclic aroma ...... on human cancer risk: a review
@en
P2093
P2860
P304
P31
P356
P433
P478
P50
P577
P5875
P698