Food Borne Carcinogens: Heterocyclic Amines
edited by Minako Nagao
Food Borne Carcinogens provides a comprehensive review of the the genotoxic
and carcinogenic activities of heterocyclic amines (HCAs) found in cooked foods.
This unique and timely publication describes the latest research and offers an insight into
new develoments.
Key topics covered include:
- Combination effects of HCAs in carcinogenesis
- Genetic alterations in animal tumors induced by HCAs
- Adduct levels yielded in humans by ordinary exposure levels
- Genetic polymorphisms in HCA metabolic enzymes and suspected
individual differences in susceptbility to HCA carcinogenesis
Contents
- Introduction
- Organic Synthesis of the Heterocyclic Amines
- Contents in Foods, Beverages and Tobacco
- Metabolism
- Interactions with Cellular Macromolecules
- Mutagenicity
- Carinogenicity in Animals and Specific Organs
- Degenerative Changes
- Modulation of Mutagenicity and Carcinogenicity
- Epidemiology
- Complex Factors Pertinent to Human Hazard Risks
- Perspectives
Index
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