Food derived carcinogenic amnoimidazoazaarenes: bioactivation and DNA adduct formation

Henrik Frandsen

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

    Resumé

    Carcinogenic aminoimidazoazaarenes are formed during cooking of meat and fish. Important factors for the formation of these compounds are meat type, cooking temperature and time. The compounds are genotoxic in bacterial and mammalian cells. In animal feeding studies the compounds tested so far were found to be multiple organ carcinogens. The aminoimidazoazaarenes are metabolically activated by hydroxylation of the exocyclic aminogroup to the N-hydroxyamino derivative. The resultant proximate mutagens often need further activation by phase II transferases for formation of reactive species that form adducts with DNA. Adducts with 2-deoxyguanosine have been characterized for a number of aminoimidazoazaarenes. Adducts with DNA have also been found in animals after exposure to these compounds. In \:iw major metabolic detoxification pathways are ring hydroxylation followed by conjugation and conjugation of the exocyclic amino group. Estimations of human cancer risk have indicated that ingestion of food containing aminoimidazoazaarenes are of importance.
    OriginalsprogEngelsk
    ForlagNational Food Agency of Denmark
    Antal sider84
    ISBN (Trykt)87-601-6161-2
    StatusUdgivet - 1996

    Citer dette

    Frandsen, Henrik. / Food derived carcinogenic amnoimidazoazaarenes : bioactivation and DNA adduct formation. National Food Agency of Denmark, 1996. 84 s.
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    abstract = "Carcinogenic aminoimidazoazaarenes are formed during cooking of meat and fish. Important factors for the formation of these compounds are meat type, cooking temperature and time. The compounds are genotoxic in bacterial and mammalian cells. In animal feeding studies the compounds tested so far were found to be multiple organ carcinogens. The aminoimidazoazaarenes are metabolically activated by hydroxylation of the exocyclic aminogroup to the N-hydroxyamino derivative. The resultant proximate mutagens often need further activation by phase II transferases for formation of reactive species that form adducts with DNA. Adducts with 2-deoxyguanosine have been characterized for a number of aminoimidazoazaarenes. Adducts with DNA have also been found in animals after exposure to these compounds. In \:iw major metabolic detoxification pathways are ring hydroxylation followed by conjugation and conjugation of the exocyclic amino group. Estimations of human cancer risk have indicated that ingestion of food containing aminoimidazoazaarenes are of importance.",
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    Food derived carcinogenic amnoimidazoazaarenes : bioactivation and DNA adduct formation. / Frandsen, Henrik.

    National Food Agency of Denmark, 1996. 84 s.

    Publikation: Bog/antologi/afhandling/rapportPh.d.-afhandlingForskning

    TY - BOOK

    T1 - Food derived carcinogenic amnoimidazoazaarenes

    T2 - bioactivation and DNA adduct formation

    AU - Frandsen, Henrik

    PY - 1996

    Y1 - 1996

    N2 - Carcinogenic aminoimidazoazaarenes are formed during cooking of meat and fish. Important factors for the formation of these compounds are meat type, cooking temperature and time. The compounds are genotoxic in bacterial and mammalian cells. In animal feeding studies the compounds tested so far were found to be multiple organ carcinogens. The aminoimidazoazaarenes are metabolically activated by hydroxylation of the exocyclic aminogroup to the N-hydroxyamino derivative. The resultant proximate mutagens often need further activation by phase II transferases for formation of reactive species that form adducts with DNA. Adducts with 2-deoxyguanosine have been characterized for a number of aminoimidazoazaarenes. Adducts with DNA have also been found in animals after exposure to these compounds. In \:iw major metabolic detoxification pathways are ring hydroxylation followed by conjugation and conjugation of the exocyclic amino group. Estimations of human cancer risk have indicated that ingestion of food containing aminoimidazoazaarenes are of importance.

    AB - Carcinogenic aminoimidazoazaarenes are formed during cooking of meat and fish. Important factors for the formation of these compounds are meat type, cooking temperature and time. The compounds are genotoxic in bacterial and mammalian cells. In animal feeding studies the compounds tested so far were found to be multiple organ carcinogens. The aminoimidazoazaarenes are metabolically activated by hydroxylation of the exocyclic aminogroup to the N-hydroxyamino derivative. The resultant proximate mutagens often need further activation by phase II transferases for formation of reactive species that form adducts with DNA. Adducts with 2-deoxyguanosine have been characterized for a number of aminoimidazoazaarenes. Adducts with DNA have also been found in animals after exposure to these compounds. In \:iw major metabolic detoxification pathways are ring hydroxylation followed by conjugation and conjugation of the exocyclic amino group. Estimations of human cancer risk have indicated that ingestion of food containing aminoimidazoazaarenes are of importance.

    M3 - Ph.D. thesis

    SN - 87-601-6161-2

    BT - Food derived carcinogenic amnoimidazoazaarenes

    PB - National Food Agency of Denmark

    ER -

    Frandsen H. Food derived carcinogenic amnoimidazoazaarenes: bioactivation and DNA adduct formation. National Food Agency of Denmark, 1996. 84 s.