Add to ORKGPrevious research demonstrates that meat cooked at high temperatures produces heterocyclic amines (HCAs)—a class of carcinogenic molecules—from burned creatin(in)e and amino acids. However, research performed in our lab, as well as in peer-reviewed literature, suggests that substituting arginine for creatin(in)e may lead to HCA formation. Arginine is structurally similar to creatin(in)e and can be found abundantly in soy-based food products. Therefore, we have burned arginine and phenylalanine to investigate the potential formation of arginine-based HCAs. The present study attempts to isolate and characterize these potential arginine-based HCAs
Previous research has demonstrated that creatinine and other amino acids in meat, when cooked at hig...
Investigation of cancer-inducing molecules in cooked foods has led to the discovery of mutagenic het...
Most known heterocyclic amines (HCAs) are potent mutagens present at significant concentrations in c...
Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (H...
Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (H...
Investigation of cancer-inducing molecules in cooked foods has led to the discovery of mutagenic het...
It is well established in scientific literature that cooked meat and fish produce heterocyclic amine...
Heterocyclic Amines (HCAs) are a group of mutagenic and caricinogenic chemicals found in muscle meat...
Heterocyclic amines (HCAs) are carcinogenic molecules generated from the reaction of creatin(in)e an...
Heterocyclic amines (HCAs) are carcinogenic molecules generated from the reaction of creatin(in)e an...
Heterocyclic Amines (HCAs) are a group of mutagenic and carcinogenic chemicals found in muscle meat ...
It is well established in scientific literature that cooked meat and fish produce carcinogenic heter...
It is well established in scientific literature that cooked meat and fish produce heterocyclic amine...
Most known heterocyclic amines (HCAs) are potent mutagens present at significant concentrations in c...
Most known heterocyclic amines (HCAs) are potent mutagens present at significant concentrations in c...
Previous research has demonstrated that creatinine and other amino acids in meat, when cooked at hig...
Investigation of cancer-inducing molecules in cooked foods has led to the discovery of mutagenic het...
Most known heterocyclic amines (HCAs) are potent mutagens present at significant concentrations in c...
Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (H...
Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (H...
Investigation of cancer-inducing molecules in cooked foods has led to the discovery of mutagenic het...
It is well established in scientific literature that cooked meat and fish produce heterocyclic amine...
Heterocyclic Amines (HCAs) are a group of mutagenic and caricinogenic chemicals found in muscle meat...
Heterocyclic amines (HCAs) are carcinogenic molecules generated from the reaction of creatin(in)e an...
Heterocyclic amines (HCAs) are carcinogenic molecules generated from the reaction of creatin(in)e an...
Heterocyclic Amines (HCAs) are a group of mutagenic and carcinogenic chemicals found in muscle meat ...
It is well established in scientific literature that cooked meat and fish produce carcinogenic heter...
It is well established in scientific literature that cooked meat and fish produce heterocyclic amine...
Most known heterocyclic amines (HCAs) are potent mutagens present at significant concentrations in c...
Most known heterocyclic amines (HCAs) are potent mutagens present at significant concentrations in c...
Previous research has demonstrated that creatinine and other amino acids in meat, when cooked at hig...
Investigation of cancer-inducing molecules in cooked foods has led to the discovery of mutagenic het...
Most known heterocyclic amines (HCAs) are potent mutagens present at significant concentrations in c...