Heterocyclic Amines

Known as: HAA, Heterocyclic Aromatic Amines, Heterocyclic Aromatic Amine 
Exhibiting a cyclic structure containing at least one amino (NH2) group, some Heterocyclic Amines are carcinogenic chemicals formed from cooking meat… (More)
National Institutes of Health

Papers overview

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Review
2005
Review
2005
Arylamines and heterocyclic arylamines (HAAs) are of particular interest because of demonstrated carcinogenicity in animals and… (More)
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Review
2004
Review
2004
Research leading to the discovery of a series of mutagenic and carcinogenic heterocyclic amines (HCAs) was inspired by the idea… (More)
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Highly Cited
2003
Highly Cited
2003
The authors examined the association between colon cancer and meat intake categorized by level of doneness, cooking method, and… (More)
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Review
2002
Review
2002
Diets containing substantial amounts of red meat may increase the risk of colorectal, pancreatic, breast, prostate, and renal… (More)
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Review
2002
Review
2002
Aromatic and heterocyclic amines require metabolic activation to electrophilic intermediates that initiate carcinogenesis. N… (More)
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Highly Cited
1999
Highly Cited
1999
BACKGROUND Heterocyclic amines formed in cooked meat and fish are carcinogenic in animal models and form DNA adducts in human… (More)
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Highly Cited
1998
Highly Cited
1998
Heterocyclic amines (HCAs) are known mutagens and animal carcinogens produced in meats cooked at high temperature. As pork is the… (More)
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Highly Cited
1994
Highly Cited
1994
Lactic acid bacteria have been reported to have antimutagenic/anticarcinogenic properties in vitro and in vivo. One possible… (More)
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Review
1991
Review
1991
Mutagenic heterocyclic amines in cooked foods were carcinogenic to mice, rats and/or monkeys, when they were given orally… (More)
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Highly Cited
1991
Highly Cited
1991
The metabolic activation of the food-borne rodent carcinogens 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8… (More)
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