HCAs

HCAs (Heterocyclic Amines) are carcinogenic chemical compounds that accumulate in well-cooked meat at high temperatures. The chemicals are formed when amino acids and creatine 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 group which is followed by acetylation or sulfation to form direct-acting reactive mutagens that attack key elements in DNA.