32 P-HPLC Analysis of DNA Adducts Formed in Vitro and in Vivo by 2-Amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine and 2-Amino-3,4,8-trimethyl-3 H -imidazo[4,5- f ]quinoxaline, Utilizing an Improved Adduct Enrichment Procedure
✍ Scribed by Wohlin, Pär; Zeisig, Magnus; Gustafsson, Jan-Åke; Möller, Lennart
- Book ID
- 121500810
- Publisher
- American Chemical Society
- Year
- 1996
- Tongue
- English
- Weight
- 202 KB
- Volume
- 9
- Category
- Article
- ISSN
- 0893-228X
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2-Amino-1-methyl-6-phenylimidazo[4,5b]pyridine (PhIP) and 2-amino-3-methylimidazo[4,5f]quinoline (IQ) are two important heterocyclic amines formed in proteinaceous foods during the cooking process. Both PhIP and IQ are carcinogenic in several strains of rats. PhIP induces mammary tumors in female F3
## Abstract 2‐Amino‐3‐methylimidazo[4,5‐f]quinoline (IQ) and 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐__b__)]pyridine (PhIP) are two members of a family of carcinogenic heterocyclic amines (HAs) found in cooked meats that form DNA adducts after activation to __N__‐acetoxy derivatives. The ability of IQ
## Abstract The distribution of the adducts of the cooked meat‐derived heterocyclic amines 2–amino‐3–methylimidazo 4,5–__f__lquinoline (a) and 2–amino‐1–methyl‐6–phenylimidazo[4,5–__b__]pyridine (a) was examined in the __supF__ gene of PSP 189 by a polymerase‐arrest assay using thermal‐cycle sequen