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
Cytochrome P450 activation of arylamines and heterocyclic amines.
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
Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.
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
Heterocyclic amines, meat intake, and association with colon cancer in a population-based study.
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
An epidemiologic approach to studying heterocyclic amines.
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
Molecular genetics and function of NAT1 and NAT2: role in aromatic amine metabolism and carcinogenesis.
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
Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: a population-based study
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 amine content of pork products cooked by different methods and to varying degrees of doneness.
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
Binding of mutagenic heterocyclic amines by intestinal and lactic acid bacteria.
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
Carcinogenicities of heterocyclic amines in cooked food.
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
Metabolic activation of carcinogenic heterocyclic aromatic amines by human liver and colon.
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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