HCAs

 HCAs(Heterocyclic Amines) are carcinogenic chemial componds that accumulate in well-cooked meat at high temperatures.The chemicals are formed when amino acids and creatin react at high cooking temperatures and found in larger quantities when meat is overcooked. HCAs pose a threat developing a carcinogenic potential after being activated by cytochrome P450 1A2-mediated oxidation of the amino groupwhich is followed by acetylation or sulfation to form direct-acting reactive mutagens that attack key elements in DNA