Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish

@article{Sugimura2004HeterocyclicAM,
  title={Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish},
  author={Takashi Sugimura and Keiji Wakabayashi and Hitoshi Nakagama and Minako Nagao},
  journal={Cancer Science},
  year={2004},
  volume={95}
}
Research leading to the discovery of a series of mutagenic and carcinogenic heterocyclic amines (HCAs) was inspired by the idea that smoke produced during cooking of food, especially meat or fish, might be carcinogenic. More than ten kinds of HCAs, actually produced by cooking or heating of meat or fish, have now been isolated and their structures determined, most being previously unregistered compounds. They are highly mutagenic towards Salmonella typhimurium in the presence of S9 mix and are… 
Heterocyclic Aromatic Amines: Potential Human Carcinogens
TLDR
This chapter highlights investigations on the biochemistry of metabolism of several prototypical HAAs, the formation of DNA adducts by these HAAs and the ensuing biological effects, and the analytical approaches that are employed for biomonitoring of these procarcinogens in humans.
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TLDR
The mechanisms of HAA formation, mutagenesis and carcinogenesis, the metabolism of several prominent HAAs, and the impact of critical xenobiotic-metabolizing enzymes on biological effects are highlighted.
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TLDR
Their occurrence in trace amounts in foods necessitates continuous development and amelioration of analytical techniques and various inhibitory strategies, ranging from modifying cooking conditions to incorporation of different modulators, have been developed.
Human exposure to biologically active heterocyclic aromatic amines arising from thermal processing of protein rich food
TLDR
Raising the public awareness of the formation of mutagenic and carcinogenic compounds, including heterocyclic aromatic amines, during the intensive heat treatment of high protein food, as well as the dissemination of knowledge on the conditions regarding the preparation of dishes with reduced content of such compounds could become one of the components of cancer prevention programs in Poland.
Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts
TLDR
An overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.
Mutagenicity of carcinogenic heterocyclic amines in Salmonella typhimurium YG strains and transgenic rodents including gpt delta
  • T. Nohmi, Masahiko Watanabe
  • Biology, Chemistry
    Genes and environment : the official journal of the Japanese Environmental Mutagen Society
  • 2021
TLDR
The in vitro mutagenicity of heterocyclic amines in Salmonella typhimurium YG strains and the in vivomutagenicity in transgenic rodents are summarized.
Heterocyclic Aromatic Amines: An Update on the Science
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