Relative exposure to β-carbolines norharman and harman from foods and tobacco smoke

@article{Herraiz2004RelativeET,
  title={Relative exposure to $\beta$-carbolines norharman and harman from foods and tobacco smoke},
  author={T. Herraiz *},
  journal={Food Additives \& Contaminants},
  year={2004},
  volume={21},
  pages={1041 - 1050}
}
  • T. Herraiz *
  • Published 1 November 2004
  • Food Additives & Contaminants
Norharman and harman are two heterocyclic β-carboline (9H-pyrido[3,4-b]indole) alkaloids with biological and potential toxicological activity that appear in foodstuffs and environmental sources. To assess the occurrence and distribution of these compounds and to estimate the exposure levels based on the detected amounts, numerous samples of foodstuffs and cigarette smoke were analysed by solid-phase extraction and high-performance liquid chromatography-fluorescence. The levels found of… 

β-carbolines norharman and harman in vegetable oils in China

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Oil consumption, especially of oils obtained after roasting of the seeds, was a major dietary source of the β-carbolines norharman and harman, two heterocyclic aromatic amines with potential mutagenicity, which contribute to the unprecedented and essential information for dietary assessments associated with oil consumption.

Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating

The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed

Analysis of heterocyclic amines and β-carbolines by liquid chromatography–mass spectrometry in cooked meats commonly consumed in Korea

  • Y. BackJ.H. LeeH. ShinK. Lee
  • Chemistry, Medicine
    Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
  • 2009
TLDR
The griddled pork loin and bacon contained higher levels of norharman, harman and PhIP than the other cooked meats.

The effect of onion and garlic on non-polar heterocyclic aromatic amines (α-, β-, γ- and δ-carbolines) formation in pan-fried meat and gravy

TLDR
The percentage of carbolines in the gravies was higher in dishes prepared with onion and garlic than in dishes without these seasonings, and the number of co-mutagenic β-carbolines caused an increase in the norharmane concentration both in meat and gravy.

Large-Scale Screening of Foods for Glucose-Derived β-Carboline Alkaloids by Stable Isotope Dilution LC-MS/MS.

TLDR
The consumption of processed tomato-based products accounts for the majority of the total daily intake of the investigated β-carbolines; the potential bioactivities of Tan E, Tan F, and DH-Tan E/F have yet to be investigated.

Blood Harmane Concentrations in 497 Individuals Relative to Coffee, Cigarettes, and Food Consumption on the Morning of Testing

TLDR
BHCs in this sample of ~500 individuals did not covary with recent smoking, coffee, or food consumption, suggesting that the inability to withhold these exposures on the morning of phlebotomy was not reflected in the BHCs the authors measured.

Assessment of dietary exposure to heterocyclic amines based on the Korean total diet study

TLDR
The estimated daily intake of all HCAs in the Korean population was considered safe, and among HCAs, the intake of β-carbolines, such as harman and norharman, was the highest, followed by the Intake of PhIP.

β-Carbolines in Experiments on Laboratory Animals

TLDR
The results of in vitro studies—particularly the level of the expression in brain tissue of genes associated with aging processes and neurodegenerative diseases—clearly show the benefits of a diet rich in β-carbolines.

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TLDR
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TLDR
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TLDR
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TLDR
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