Tag: heterocyclicAmines
Foods
Studies
- Analysis of heterocyclic amines and β-carbolines by liquid chromatography-mass spectrometry in cooked meats commonly consumed in Korea
- Cancer Chemopreventive Mechanisms of Tea Against Heterocyclic Amine Mutagens from Cooked Meat
- Cooked Meat and Risk of Breast Cancer-Lifetime Versus Recent Dietary Intake
- Dietary exposure to heterocyclic amines in a Chinese population
- Dietary intake of meat and meat-derived heterocyclic aromatic amines and their correlation with DNA adducts in female breast tissue
- Effects of (+)catechin and (−)epicatechin on heterocyclic amines-induced oxidative DNA damage
- Green tea catechin extract in intervention of chronic breast cell carcinogenesis induced by environmental carcinogens
- Intervention of human breast cell carcinogenesis chronically induced by 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine
- Is the association between flame-broiled food, meat consumption, and breast cancer modified by N-acetyltransferases and aspirin use?
- N-acetyltransferase 2, exposure to aromatic and heterocyclic amines, and receptor-defined breast cancer
- Occurrence of Heterocyclic Amines in Cooked Meat Products
- Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry
- The Cooked Meat-Derived Genotoxic Carcinogen 2-Amino-3-Methylimidazo[4,5-b]Pyridine Has Potent Hormone-Like Activity: Mechanistic Support for a Role in Breast Cancer
- Well-done meat intake and the risk of breast cancer