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>
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HCAs (Heterocyclic Amines) are [[carcinogenic chemical|carcinogenic chemical]] [[Compounds|compounds]] that accumulate in well-cooked meat at high [[temperatures|temperatures]]. The chemicals are formed when [[amino acids|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|cytochrome P450 1A2-mediated oxidation]] of the [[amino group |amino group]] which is followed by [[acetylation|acetylation]] or sulfation to form direct-acting reactive [[mutagens|mutagens]] that attack key elements in [[DNA|DNA]]<ref>S.-W.Choi, J.B.Mason. Cancer of the colon. Encyclopedia of Food Sciences and Nutrition 2003;second edition, pages 1543-1550</ref>.
  
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Latest revision as of 09:39, 9 December 2018

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[1].

References

  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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