Carcinogenicity in mice and rats of heterocyclic amines in cooked foods.

@article{Ohgaki1986CarcinogenicityIM,
  title={Carcinogenicity in mice and rats of heterocyclic amines in cooked foods.},
  author={Hiroko Ohgaki and Hirokazu Hasegawa and Taeko Kato and Masahiro Suenaga and Makoto Ubukata and Shin Sato and Shozo Takayama and Takashi Sugimura},
  journal={Environmental Health Perspectives},
  year={1986},
  volume={67},
  pages={129 - 134}
}
Carcinogenicities of mutagenic heterocyclic amines in cooked foods have been tested in CDF1 mice and F344 rats of both sexes. Eight heterocyclic amines--Trp-P-1, Trp-P-2, Glu-P-1, Glu-P-2, MeA alpha C, A alpha C, IQ, and MeIQ--were given to mice and/or rats at 0.02 to 0.08% in the diet continuously. In mice, all heterocyclic amines tested were demonstrated to be carcinogenic. Hepatocellular carcinomas were induced in a high incidence in all groups treated with heterocyclic amines… CONTINUE READING
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Chemical synthesis of 2amino3methylimidazo [ 4 , 5 j ]quinoline ( IQ ) , a potent mutagen isolated from broiled fish

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Structure of a potent mutagen isolated from fried beef

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