Metabolism and biomarkers of heterocyclic aromatic amines in molecular epidemiology studies: lessons learned from aromatic amines
Aromatic amines and heterocyclic aromatic amines (HAAs) are structurally related classes of
carcinogens that are formed during the combustion of tobacco or during the high …
carcinogens that are formed during the combustion of tobacco or during the high …
DNA adducts of heterocyclic amine food mutagens: implications for mutagenesis and carcinogenesis
HAJ Schut, EG Snyderwine - Carcinogenesis, 1999 - academic.oup.com
The heterocyclic amines (HCAs) are a family of mutagenic/carcinogenic compounds
produced during the pyrolysis of creatine, amino acids and proteins. The major subclass of …
produced during the pyrolysis of creatine, amino acids and proteins. The major subclass of …
Standardization and validation of DNA adduct postlabelling methods: report of interlaboratory trials and production of recommended protocols
DH Phillips, M Castegnaro - Mutagenesis, 1999 - academic.oup.com
The aim of this project was to devise and test improved protocols of the 32P-postlabelling
assay for the detection of carcinogen–DNA adducts. The intention was to reverse the drift of …
assay for the detection of carcinogen–DNA adducts. The intention was to reverse the drift of …
Metabolism and biomarkers of heterocyclic aromatic amines in humans
Heterocyclic aromatic amines (HAAs) form during the high-temperature cooking of meats,
poultry, and fish. Some HAAs also arise during the combustion of tobacco. HAAs are …
poultry, and fish. Some HAAs also arise during the combustion of tobacco. HAAs are …
DNA and Protein Adduct Formation in the Colon and Blood of Humans after Exposure to a Dietary-relevant Dose of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine
KH Dingley, KD Curtis, S Nowell, JS Felton… - … Biomarkers & Prevention, 1999 - AACR
Epidemiology studies have indicated that certain dietary components, including well-cooked
meat, are risk determinants for colon cancer. Cooked meat can contain significant quantities …
meat, are risk determinants for colon cancer. Cooked meat can contain significant quantities …
Protection against 2-Hydroxyamino-1-methyl-6-phenylimidazo[4,5-b]pyridine Cytotoxicity and DNA Adduct Formation in Human Prostate by Glutathione S …
The prostate has been identified as a target for 2-amino-1-methyl-6-phenylimidazo [4, 5-b]
pyridine (PhIP)-induced carcinogenesis. Humans are exposed to PhIP through ingestion of …
pyridine (PhIP)-induced carcinogenesis. Humans are exposed to PhIP through ingestion of …
Specific 5'-GGGA-3'--> 5'-GGA-3'mutation of the Apc gene in rat colon tumors induced by 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine.
The APC gene plays a major role in human colon carcinogenesis. We determined the
genomic structure of the rat Apc gene, and we analyzed mutations in colon tumors induced …
genomic structure of the rat Apc gene, and we analyzed mutations in colon tumors induced …
Sulforaphane and quercetin modulate PhIP–DNA adduct formation in human HepG2 cells and hepatocytes
The formation of DNA adducts in human HepG2 cells and human hepatocytes exposed to
14 C-labelled 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) was examined …
14 C-labelled 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) was examined …
High intake of heterocyclic amines from meat is associated with oxidative stress
High meat intake has been related to chronic diseases such as cancer and CVD. One
hypothesis is that heterocyclic amines (HCA), which are formed during the cooking process …
hypothesis is that heterocyclic amines (HCA), which are formed during the cooking process …
Biomonitoring DNA adducts of cooked meat carcinogens in human prostate by nano liquid chromatography–high resolution tandem mass spectrometry: identification …
Epidemiologic studies have reported an association between frequent consumption of well-
done cooked meats and prostate cancer risk. However, unambiguous physiochemical …
done cooked meats and prostate cancer risk. However, unambiguous physiochemical …