Synthesis and Characterization of the Food-Derived Carcinogens 2-(Hydroxylamino)-α-carboline and 2-(Hydroxylamino)-3-methyl-α-carboline
Author:
Affiliation:
1. Department of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jo971786v
Reference12 articles.
1. Quantitative structure-activity relationships of heterocyclic amine mutagens formed during the cooking of food
2. Food-borne heterocyclic amines. Chemistry, formation, occurrence and biological activities. A literature review
3. Detection and measurement of MeIQx in human urine after ingestion of a cooked meat meal
4. Carcinogenicity of 2-Amino-3-methylimidazo[4,5-f]quinoline in Nonhuman Primates: Induction of Tumors in Three Macaques
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