The most abundant heterocyclic amine
in fried ground beef, 2-amino-1-methyl-6-pheny-limidazo[4,5-b]pyridine (PhIP), induces colon carcinomas in the male F344 rat.
5 percent of the meat in hamburger reduced the formation of PhIP, the principal heterocyclic amine
that forms when this meat cooks.
These so-called Maillard reactions can also crate carcinogens known as heterocyclic amines
You'll reduce the formation of risky heterocyclic amines
(HAs) if you pre-cook your steak in the microwave on "High" for 30 to 90 seconds just before you broil or barbecue it.
High temperatures cause sugar and protein in meat to convert into cancer-causing heterocyclic amines
- or HAs.
(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.
Pre-cooking helps reduce the formation of risky chemicals known as heterocyclic amines
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.
Pre-cooking in the microwave on "High" for 30 to 90 seconds just before cooking and discarding the juice will reduce the formation of risky heterocyclic amines
The same chemical reaction that imparts a desirable flavor to browned meats also produces a host of powerful mutagens know as heterocyclic amines
For example, chemicals called heterocyclic amines
(HAs), which are found in fried meats, are suspected of causing cancer.
Indeed, he notes in an editorial accompanying the new paper, fat could serve merely as a marker for some other risk, such as the carcinogenic heterocyclic amines
that form when red meat is cooked