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DNA adducts of heterocyclic amines: formation, removal and inhibition by dietary components

✍ Scribed by Herman A.J Schut; David A Cummings; Maarten H.E Smale; Shylaja Josyula; Marlin D Friesen


Book ID
114071246
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
240 KB
Volume
376
Category
Article
ISSN
0027-5107

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The amino-a-carbolines 2-amino-9H-pyrido [2,3-b]indole (AaC) and 2-amino-3-methyl-9H-pyrido-[2,3-b]indole (MeAaC) are two mutagenic and carcinogenic heterocyclic amines formed during ordinary cooking. Amino-a-carbolines can be formed in model systems by pyrolyzing tryptophan or proteins of animal or