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Heterocyclic-Amine Mutagens/Carcinogens in Foods

  • J. S. Felton
  • M. G. Knize
Part of the Handbook of Experimental Pharmacology book series (HEP, volume 94 / 1)

Abstract

Concern about the role of diet in human cancer has prompted the search for compounds in common foods that may act as tumor initiators by producing somatic cell mutations. In the past 10 years, analyses of pyrolized amino acids and proteins and of cooked, protein-containing foods has led to the discovery of several classes of highly mutagenic heterocyclic aromatic amines. This review will concentrate on the chemical identity, mechanism of formation, and spectrum of genotoxicity and DNA interaction of these compounds. Clearly, these heterocyclic amines are not the only mutagens/carcinogens in food; aflatoxin B1 nitrosamines, PAHs, and hydrazines are biologically active compounds found in food, but they are being treated in other chapters of this handbook and/or have been thoroughly discussed in numerous recent reviews.

Keywords

Mutagenic Activity Beef Extract High Resolution Mass Spectrometry Heterocyclic Amine Ground Beef 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer-Verlag Berlin Heidelberg 1990

Authors and Affiliations

  • J. S. Felton
  • M. G. Knize

There are no affiliations available

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