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Carcinogenicity of mutagenic heterocyclic amines formed during the cooking process.

作者信息

Sugimura T

出版信息

Mutat Res. 1985 Jun-Jul;150(1-2):33-41. doi: 10.1016/0027-5107(85)90098-3.

DOI:10.1016/0027-5107(85)90098-3
PMID:3889618
Abstract
摘要

相似文献

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Carcinogenicity of mutagenic heterocyclic amines formed during the cooking process.烹饪过程中形成的诱变杂环胺的致癌性。
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Carcinogenicity of mutagens: predictive capability of the Salmonella mutagenesis assay for rodent carcinogenicity.诱变剂的致癌性：鼠伤寒沙门氏菌诱变试验对啮齿动物致癌性的预测能力。
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History, present and future, of heterocyclic amines, cooked food mutagens.杂环胺类（烹饪食物中的诱变剂）的历史、现状与未来
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Heterocyclic amine mutagenicity/carcinogenicity: influence of repair, metabolism, and structure.杂环胺的诱变性/致癌性：修复、代谢和结构的影响
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Structural basis of the mutagenicity of heterocyclic amines formed during the cooking processes.烹饪过程中形成的杂环胺致突变性的结构基础。
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Dietary modulation of the carcinogenicity of the heterocyclic amines.杂环胺致癌性的饮食调节
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Inactivation of mutagenic heterocyclic and aryl amines by linoleic acid 13-monohydroperoxide and methemoglobin.亚油酸13-氢过氧化物和高铁血红蛋白对致突变性杂环胺和芳基胺的灭活作用。
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Food-derived mutagens and carcinogens.食物源性诱变剂和致癌物。
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