Some 20 years ago, Japanese scientists discovered a new group of highly mutagenic
compounds, classified as heterocyclic aromatic amines, from broiled and grilled meat and …

Heterocyclic aromatic amines (HAs) are mutagenic and carcinogenic substances that are
formed in significant amounts during heating of meat or fish at temperatures of at least 150° …

Red meat or meat-cooking methods such as frying and doneness level have been
associated with an increased risk of colorectal and other cancers. It is unclear whether it is …

We used an UPLC-MS/MS method to investigate the effects of smoking or baking on the
formation of heterocyclic amines (HAs) in sausage processing. We used principal …

Heterocyclic amines (HAs) occur at the ppb range in foods. Most of them demonstrate potent
mutagenicity in bacteria mutagenicity test, and some of them have been classified by the …

Norharman and harman are two heterocyclic β-carboline (9 H-pyrido [3, 4-b] indole)
alkaloids with biological and potential toxicological activity that appear in foodstuffs and …

Common cooked meat and fish products contain heterocyclic amines. Lyophilised bovine
meat juice of known composition has been studied in a model system to increase …

Human Hep G2 cells have retained the activities of phase I and phase II enzymes which are
involved in the metabolism of environmental genotoxins. The present study describes the …

This review covers the bibliographic data from the last 10 years on the possible
carcinogenicity of heterocyclic aromatic amines (HAAs) in humans. Aspects such as red …

Adsorption of single-ringed N-and S-heterocyclic aromatics on single-walled carbon
nanotubes (SWCNTs) was examined to explore the potential of using carbon nanotubes …