Heterocyclic amines are a group of chemical compounds, many of which can be formed during cooking. They are found in meats that are cooked to the "well...

burned meat are known carcinogens. Research has shown that heterocyclic amine formation in meat occurs at high cooking temperatures. Heterocyclic amines are...

a heterocyclic amine; See Heterocyclic amine formation in meat IQ 151, a microcomputer produced in Czechoslovakia during the 1980s I-Q signal, in-phase...

temperatures of meat floss and increased formation of heterocyclic aromatic amines (HAAs) within the meat. Up to seven different HAAs were found when meat floss...

compounds, polycyclic aromatic hydrocarbons (PAHs), and heterocyclic amines (HCAs). Cooking meat with "high-temperature methods, such as pan frying or grilling...

the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens. Marination may reduce the formation of...

feature a nitroso group (NO+) bonded to a deprotonated amine. Most nitrosamines are carcinogenic in nonhuman animals. A 2006 systematic review supports a...

(2015). "The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops". LWT - Food Science and Technology. 64: 120–125...

Purine is a heterocyclic aromatic organic compound that consists of two rings (pyrimidine and imidazole) fused together. It is water-soluble. Purine also...

Pyridine is a basic heterocyclic organic compound with the chemical formula C5H5N. It is structurally related to benzene, with one methine group (=CH−)...

abundant heterocyclic amines (HCAs) in cooked meat. PhIP is formed at high temperatures from the reaction between creatine or creatinine (found in muscle...

carcinogens include polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, and mycotoxins. Activation-independent carcinogens, or "direct-acting"...

acid markedly increases nitrosamine formation. Nitrosamine, the functional group with the NO attached to an amine, such as R2N–NO Nitrosobenzene Nitric...

involving the formation of a deep red-colored azo dye upon treatment of a NO− 2-containing sample with sulfanilic acid and naphthyl-1-amine in the presence...

(PAHs) nitro-PAHs Nitrosamines Aflatoxins Mustards aromatic amines heterocyclic aromatic amines (HAAs) methylating agents other alkylating agents Haloalkanes...

and Anticarcinogens in the Human Diet. National Academy Press. 1996. ISBN 978-0-309-05391-4. "Heterocyclic Amines in Cooked Meats". National Cancer Institute...

interaction of dietary food toxins [especially Heterocyclic Amines (HCAs), produced during cooking meat products at high temperatures such as barbecue]...

peanuts and corn; heterocyclic amines generated in meat when cooked at high temperature; PAHs in charred meat and smoked fish, as well as in oils, fats, bread...

nitrite. Nitrous acid selectively reacts with aromatic amines to give diazonium salts, which in turn couple with a second reagent to give the azo dye....

NH2Cl + H2O HClO can also react with organic amines, forming N-chloroamines. Hypochlorous acid exists in equilibrium with its anhydride, dichlorine monoxide...

03.044. PMID 17484871. Zheng W, Lee SA (2009). "Well-done meat intake, heterocyclic amine exposure, and cancer risk". Nutrition and Cancer. 61 (4): 437–46...

1007/978-1-4020-6486-9_14. ISBN 978-1-4020-6485-2. PMID 18652082. "Heterocyclic Amines in Cooked Meats". National Cancer Institute. 15 September 2004. Archived...

overcooked meat, meaning more exposure to heterocyclic amines, have also been diagnosed with more post-menopausal breast cancer. Heterocyclic amines also have...

the levels of formation of processing contaminants. Examples are: nitrosamines, polycyclic aromatic hydrocarbons (PAH), heterocyclic amines, histamine,...

1038/nrc1189. PMID 14570043. Zheng W, Lee SA (2009). "Well-done meat intake, heterocyclic amine exposure, and cancer risk". Nutr Cancer. 61 (4): 437–46. doi:10...