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Heterocyclic amines: occurrence and prevention in cooked food

Heterocyclic amines: occurrence and prevention in cooked food

http://www.wikidata.org/entity/Q34063687

about

Amine oxidases and monooxygenases in the in vivo metabolism of xenobiotic amines in humans: has the involvement of amine oxidases been neglected?Alkaloids in the human food chain--natural occurrence and possible adverse effects.Genotoxic and oxidative stress effects of 2-amino-9H-pyrido[2,3-b]indole in human hepatoma G2 (HepG2) and human lung alveolar epithelial (A549) cells.Potential sources of carcinogenic heterocyclic amines in the Chinese diet: results from a 24-h dietary recall study in Singapore.In vitro bioactivation of N-hydroxy-2-amino-alpha-carboline.Can creatine supplementation form carcinogenic heterocyclic amines in humans?Inhibition of DNA adduct formation of PhIP in female F344 rats by dietary conjugated linoleic acid.

P2860

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P2860

Heterocyclic amines: occurrence and prevention in cooked food

http://www.wikidata.org/entity/Q34063687

description

1996 nî lūn-bûn

@nan

1996 թուականի Մարտին հրատարակուած գիտական յօդուած

@hyw

1996 թվականի մարտին հրատարակված գիտական հոդված

@hy

1996年の論文

@ja

1996年論文

@yue

1996年論文

@zh-hant

1996年論文

@zh-hk

1996年論文

@zh-mo

1996年論文

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1996年论文

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name

Heterocyclic amines: occurrence and prevention in cooked food

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Heterocyclic amines: occurrence and prevention in cooked food

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Heterocyclic amines: occurrence and prevention in cooked food

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type

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Heterocyclic amines: occurrence and prevention in cooked food

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Heterocyclic amines: occurrence and prevention in cooked food

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Heterocyclic amines: occurrence and prevention in cooked food

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Heterocyclic amines: occurrence and prevention in cooked food

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Heterocyclic amines: occurrence and prevention in cooked food

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Heterocyclic amines: occurrence and prevention in cooked food

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Environmental Health Perspectives

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Heterocyclic amines: occurrence and prevention in cooked food

@en

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Fradin J

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Rabache M

http://www.w3.org/2001/XMLSchema#string

Rialland E

http://www.w3.org/2001/XMLSchema#string

Robbana-Barnat S

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P2860

The effect of microwaves on nutrient value of foods

Metabolic activation of carcinogenic heterocyclic aromatic amines by human liver and colon

Environmental factors and cancer incidence and mortality in different countries, with special reference to dietary practices.

Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women.

Methods for detecting carcinogens and mutagens with the Salmonella/mammalian-microsome mutagenicity test.

Mutagen formation during commercial processing of foods.

Identification of the mutagens in cooked beef.

Mutagen formation in a model beef supernatant fraction. IV. Properties of the system

Mutagenic activity of heterocyclic amines in cooked foods.

Cytosolic activation of aromatic and heterocyclic amines. Inhibition by dicoumarol and enhancement in viral hepatitis B

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280-288

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scholarly article

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10.1289/EHP.96104280

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3

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104

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1996-03-01T00:00:00Z

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14286893

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8919766

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1469314

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