The inhibition by flavonoids of 2-amino-3-methylimidazo[4,5-f]quinoline metabolic activation to a mutagen: a structure–activity relationship study

Author:

Edenharder R,Rauscher R,Platt K.L

Publisher

Elsevier BV

Subject

Health, Toxicology and Mutagenesis,Genetics,Molecular Biology

Reference35 articles.

1. Antimutagenic effects of flavonoids, chalcones and structurally related compounds on the activity of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and other heterocyclic amine mutagens from cooked food;Edenharder;Mutation Res.,1993

2. Occurrence, identification and bacterial mutagenicity of heterocyclic amines in cooked food;Felton;Mutation Res.,1991

3. Cooking procedures and food mutagens: a literature review;Skog;Food Chem. Toxicol.,1993

4. Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research;Layton;Carcinogenesis,1995

5. Sugimura, T., S. Sato, H. Ohgaki, S. Takayama, M. Nagao, K. Wakabayashi, Overview: mutagens and carcinogens in cooked food, in: I. Knudsen (Ed.), Genetic Toxicology of the Diet. Prog. Clin. Biol. Res., Liss, New York, 1986, pp. 85–106.

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