Results 91 to 100 of about 792 (188)
CLXXXV.—Harmine and harmaline. Part V. The synthesis of norharman
n ...
Kermack, William Ogilvy +2 more
openaire +2 more sources
A mutagenic heterocyclic amine (HCA), 9-(4‘-aminophenyl)-9H-pyrido[3,4-b]indole (aminophenylnorharman, APNH), is produced in the presence of S9 mix by the reaction of norharman and aniline, both of which are nonmutagenic and abundantly present in our ...
Rena Nishigaki (2667439) +5 more
core +1 more source
Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction - A comprehensive review. [PDF]
Wang H +11 more
europepmc +1 more source
Monoamine oxidase (MAO) is a mitochondrial enzyme involved in the oxidative catabolism of neurotransmitters and xenobiotic amines, including vasopressor and neurotoxic amines, and a current target for antidepressant and neuroprotective drugs.
Herraiz Tomico, Tomás
core +1 more source
Dietary fibres from Brassica vegetables bind heterocyclic amines in vitro (abstract only)
An association between the intake of heterocyclic amines (HAs) and development of cancer have been observed in epidemiological studies, while in other studies no such correlation has been found.
K. Skog, R. Maul, M. Nyman
doaj
Monoamine oxidase (MAO) enzymes catalyze the oxidative deamination of amines and neurotransmitters and inhibitors of MAO are useful as neuroprotectants. This work evaluates the human MAO-catalyzed oxidation of 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine
Herraiz Tomico, Tomás
core +1 more source
Effect of thermal treatments on the formation of heterocyclic aromatic amines in various meats
Heterocyclic aromatic amines (HAAs), the potential mutagens/carcinogens, are formed during cooking meat at higher temperature. The current study was designed to evaluate the effects of various cooking methods, i.e., pan frying, deep frying, charcoal ...
Raza, A. +4 more
core +1 more source
Beef and chicken meatballs with a 0.5% (w/w) pomegranate seed extract were cooked using four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying) and six heterocyclic aromatic amines; IQ MeIQx, 4,8-DiMeIQx, PhIP,
Uren, Ali, Keskekoglu, Hasan
core +1 more source
The ß-carbolines norharman and harman structurally resemble the synthetic compound 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP) that is known for its ability to damage neuromelanin-containing dopaminergic neurons of the substantia nigra and ...
Lindquist, Nils Gunnar +4 more
core
Nuclear DNA and Mitochondrial Damage of the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Human Neuroblastoma Cells. [PDF]
Bellamri M +5 more
europepmc +1 more source

