Aromatic amines and heterocyclic aromatic amines (HAAs) are structurally related classes of
carcinogens that are formed during the combustion of tobacco or during the high …

The heterocyclic amines (HCAs) are a family of mutagenic/carcinogenic compounds
produced during the pyrolysis of creatine, amino acids and proteins. The major subclass of …

1. Several unique flavonoid compounds have recently been isolated from hops, Humulus
lupulus, and their presence has been detected in beer. Their chemical structures are similar …

Carcinogens such as heterocyclic amine (HCA), produced during meat cooking, pose a risk
of digestive and reproductive cancers in humans. Nevertheless, the exact mechanisms for …

This review represents a compilation of typical substrates and inhibitors for human
cytochrome P450 (CYP) enzymes that are involved in drug metabolism, specifically those …

Consumption of red meat is associated with an increased risk of colorectal cancer, whereas
cruciferous vegetable consumption reduces cancer risk. While the mechanisms remain to be …

While the metabolic activation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP)
by N-hydroxylation has been well documented, the relative roles of the human cytochrome …

The consumption of cooked meat appears to predispose individuals to colonic cancer and
heterocyclic aromatic amines (HA), formed during the cooking of meat, have been …

The cooked meat carcinogen 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP)
induces tumours of the breast, colon and prostate in rats. Here we show that in addition to its …

In a search for suitable biomarkers for human dietary exposure to heterocyclic aromatic
amines (HAAs), we have investigated the concentrations of three common fried food …