Formation and Processing of Reactive Metabolites of the Heterocyclic Amines

Author:

Alexander Jan

Publisher

Springer Berlin Heidelberg

Reference52 articles.

1. Alexander J, Becher G, Busk L (1989) Cooked food mutagens - a general overview. Var Foda(Natl. Food Administration, Sweden) 42 (Suppl. 2): 9–59

2. Alexander J, Wallin H (1991) Metabolic fate of heterocyclic amines in cooked food. In Hayatsu H (ed) Mutagens in Food: Detection and Prevention, CRC Press, Boca Raton, FL, USA, pp 143–156

3. Alexander J, Wallin H, Rossland OJ, Solberg KE, Holme JA, Becher G, Andersson R, Grivas S (1991) Formation of a glutathione conjugate and a semi-stable transportable glucuronide conjugate of N2-oxidized species of 2-amino-l-methyl-6-phenylimidazo[4,5-6]pyridine (PhlP) in rat liver. Carcinogenesis 12: 2239–2245

4. Alexander J, Fossum BH, Reistad R, Holme JA (1995) Metabolism of the Food Carcinogen 2-Amino-l-methyl-6-phenylimidazo[4,5-6]pyridine (PhlP) in the Rat and Other Rodents. In Adamson RH, Gustafsson J-A, Ito N, Nagao M, Sugimura T, Wakabayashi K, Yamazoe Y, (eds) Heterocyclic Amines in Cooked Foods: Possible Human Carcinogens, Proc. 23rd Int Symp Princess Takamatsu Cancer Research Fund, Princeton Scientific Publishing Co., Inc., Princeton, NJ, USA, pp 113–122

5. Banning DP, O’Farrell F, Gooderham NJ (1993) Activation of the food derived carcinogen 2- amino-3,8-dimethylimidazo(4,5-f)quinoxaline by rat pleural cavity inflammatory cells. Carcinogenesis 14 (12): 2457–2462.

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