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Heterocyclic amines include compounds with a cyclic carbon ring (carbocyclic) in which at least one of the carbons have been replaced by a different atom (heteroatom), in addition to the presence of an amine group. Nitrogen comprises the most common heteroatom, followed closely by oxygen and sulfur. Carbocycles with at least one nitrogen as a heteroatom constitute amines by themselves, though several food-derived heterocyclic amines also appear to possess exocyclic amine groups. Naturally occurring heterocyclic amines range in diversity and function from alkaloids to vitamins, antibiotics, and even bases in nucleic acids. Heterocyclic amines in food, of concern from the health perspective and the focus of this article, constitute a group of more than 25 compounds that are genotoxic, mutagenic, and/or carcinogenic, generated primarily from high-temperature cooking of proteinaceous animal meat and seafood. Though the carbocycle of...
References
John K, Bedanagiri SR (2014) Heterocyclic aromatic amines. In: Wexler P (ed) Encyclopedia of toxicology, 3rd edn. Elsevier Inc., Academic Press, Waltham, pp 855–863
Nagano M, Sugimura T (eds) (2000) Food borne carcinogens – heterocyclic amines. Wiley, West Sussex
Turesky RJ, Le Marchand L (2011) Metabolism and biomarkers of heterocyclic aromatic amines in molecular epidemiology studies: lessons learned from aromatic amines. Chem Res Toxicol 24:1169–1214
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John, K. (2015). Heterocyclic Amines. In: Schwab, M. (eds) Encyclopedia of Cancer. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-27841-9_2693-2
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DOI: https://doi.org/10.1007/978-3-642-27841-9_2693-2
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