Results 31 to 40 of about 911 (180)
The role of beta-carbolines (harman/norharman) in heroin addicts
European Psychiatry, 1995 SummaryEndogenous substances resulting from interactions between alcohol and possibly opioid metabolites and neurotransmitters (dopamine, indolamines) could be mediators of the pathochemical process towards dependence. Beta-carbolines (harman/norharman) are increased in alcoholics and — according to the presented results — in heroin addicts ...
Stohler R, Rommelspacher H, Ladewig D
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Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying [PDF]
FoodsThis study aims to explore the effects of frying conditions on the formation of HAs and PAHs in crispy pork spareribs, a popular meat commodity sold on Taiwan’s market.
Yu-Wen Lai +2 more
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Development of a Novel, Simultaneous Determination Method for Heterocyclic Amines and Mycotoxins in Fried Food by UPLC-MS/MS Combined With QuEChERS. [PDF]
Food Sci Nutr• A novel QuEChERS‐UPLC‐MS/MS method was successfully developed for the simultaneous determination of two β‐carboline heterocyclic amines and seven mycotoxins in fried foods. ABSTRACT Dietary exposure to both processing contaminants and natural toxins in fried foods poses a potential health risk, but analytical methods for their simultaneous monitoring
Yang D +6 more
europepmc +2 more sources
Acta Crystallographica Section C Crystal Structure Communications, 2011 The structure of β-carboline, also called norharman (systematic name: 9H-pyrido[3,4-b]indole), C(11)H(8)N(2), has been determined at 110 K. Norharman is prevalent in the environment and the human body and is of wide biological interest. The structure exhibits intermolecular N-H···N hydrogen bonding, which results in a one-dimensional herringbone motif.
Robert J, Thatcher +1 more
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Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products [PDF]
Shipin Kexue, 2023 Heterocyclic amines (HAs) are a class of toxic compounds with strong teratogenic and carcinogenic activities which are produced during thermal processing of meat products. Three types of HAs, including 2-amino-3-methyl-imidazo[4,5-f]-quinoline (IQ) and 2-
ZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi
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Molecules, 2021 The aim of this research was to investigate the effect of the number of freeze–thaw cycles (0, 1, 3, 5, and 7) on porcine longissimus protein and lipid oxidation, as well as changes in heterocyclic aromatic amines (HAAs) and advanced glycation end ...
Xingge Wu +6 more
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Heterocyclic Aromatic Amines and Risk of Kidney Stones: A Cross-Sectional Study in US Adults
Frontiers in Public Health, 2022 BackgroundHeterocyclic aromatic amines (HAAs) are a group of harmful substances produced while cooking meat at high temperatures. This study aimed to investigate the relationship between HAAs and the occurrence of kidney stones.MethodsData on the level ...
Guangyuan Zhang +3 more
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Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts [PDF]
Shipin Kexue, 2023 In order to inhibit the formation of advanced glycation end products (AGEs) and heterocyclic aromatic amines (HAAs) in roasted peanuts, six phenolic acids (caffeic acid, ferulic acid, 4-coumaric acid, vanillic acid, gallic acid and chlorogenic acid) were
YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei
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Zhongguo youzhi, 2023 芝麻油可能含有杂环胺9H-吡啶并\[3,4-b\]吲哚（norharman）和1-甲基-9H-吡啶并\[3,4-b\]吲哚（harman），为了有效检测芝麻油中杂环胺含量，建立了一种高效液相色谱-荧光检测法（HPLC-FLD），并对不同产地芝麻所制芝麻油中杂环胺含量进行对比。结果表明：所建立的HPLC-FLD能在15 min内实现对芝麻油中杂环胺的测定；在相同炒籽条件下，不同产地芝麻所制芝麻油中杂环胺含量有显著差异 ...
张晨霞，盛冰莹，张咪，马宇翔，汪学德 ZHANG Chenxia, SHENG Bingying, ZHANG Mi, MA Yuxiang, WANG Xuede
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Food Chemistry: X, 2023 Enzymatic acylation was employed to synthesize acylated anthocyanin, and a hybrid chemical model system was used for the formation of heterocyclic amines.
Hui Teng +7 more
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