Once the "crispy" hamburger is eaten, the heterocyclic
amines potentially could lead to cell malfunction.
Felton JS, Knize MG (1991) Occurrence, identification and bacterial mutagenicity of heterocyclic
amines in cooked food.
Chemistry III (CHEC-III) is a new 15-volume reference work which provides the first point of entry to the literature for all scientists interested in heterocyclic
of Manchester, UK) and Mills, an independent consultant who has worked in medicinal chemistry and development chemistry at a pharmaceutical company, teaches the fundamentals of heterocyclic
reactivity and synthesis to second and third-year undergraduate chemistry students, with advanced material appropriate for researchers, chemists, and graduate students.
amines (HCAs) are mutagenic compounds that form when meat and fish are cooked at high temperatures-especially meats that are grilled, pan-fried, broiled, or barbecued.
amines (HCAs) are not carcinogenic until chemically altered in the liver by a pair of enzymes, each of which controls a separate stage of this two-step process (SN: 1/8/94, p.
For example, chemicals called heterocyclic
amines (HAs), which are found in fried meats, are suspected of causing cancer.
com/research/2c10c1/fundamentals_of_he) has announced the addition of John Wiley and Sons Ltd's new book "Fundamentals of Heterocyclic
Chemistry: Importance in Nature and in the Synthesis of Pharmaceuticals" to their offering.
Most from the pharmacology chemistry department at the University of Messina in Italy, contributors consider such topics as the composition of volatile fraction of citrus peel oils, concentrated citrus oils, the composition and adulteration of extracts from the flowers of bitter orange, chiral compounds, oxygen heterocyclic
components of citrus essential oils, minor components, advanced analytic techniques, and biological activities.
However, a new study suggests that a share of this chronic disease may trace to consumption of heterocyclic
amines (HCAs) - carcinogens that form in cooked meat (SN: 1/8/94, p.
While PAHs seem to be limited to grilling or barbecuing, another group of risky chemicals, heterocyclic
amines (HAs), occurs more frequently in broiled and pan-fried meats.
He is the coauthor of various books, including Palladium in Heterocyclic
Chemistry, Name Reactions: A Collection of Detailed Reaction Mechanisms and Synthetic Applications, Name Reactions in Heterocyclic
Chemistry, Contemporary Drug Synthesis, The Art of Drug Synthesis, Name Reactions for Functional Group Transformations, Name Reactions for Homologations, Parts 1 and 2, and Name Reactions for Carbocyclic Ring Formations.