HCAs

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&nbsp;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<sup><ref>S.-W.Choi, J.B.Mason. Cancer of the colon. Encyclopedia of Food Sciences and Nutrition 2003;second edition, pages 1543-1550</ref></sup>
 
&nbsp;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<sup><ref>S.-W.Choi, J.B.Mason. Cancer of the colon. Encyclopedia of Food Sciences and Nutrition 2003;second edition, pages 1543-1550</ref></sup>
  
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1.S.-W.ChoiJ.B.Mason. Cancer of the Colon. Encyclopedia of Food Sciences and Nutrition 2003; second edition, pages 1543-1550
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Revision as of 02:53, 9 December 2018

 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[1]

Reference

  1. S.-W.Choi, J.B.Mason. Cancer of the colon. Encyclopedia of Food Sciences and Nutrition 2003;second edition, pages 1543-1550


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