Pan-Fried Meat Containing High Levels of Heterocyclic Aromatic Amines but Low Levels of Polycyclic Aromatic Hydrocarbons Induces Cytochrome P4501A2 Activity in Humans

Cancer Research

Volumn 54, Issue 23, 1994, Pages 6154-6159

  Kadlubar, Fred F ^e   Levander, Orville A ^b   Mark, Steven D ^a   Hoover, Robert N ^a   Caporaso, Neil E ^a  

^a NATIONAL CANCER INSTITUTE   (United States)

^b BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

^c LAWRENCE LIVERMORE NATIONAL LABORATORY   (United States)

^d UNIVERSITY OF ARKANSAS FOR MEDICAL SCIENCES   (United States)

^e NATIONAL CENTER FOR TOXICOLOGICAL RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYTOCHROME P450; HETEROCYCLIC AMINE; POLYCYCLIC HYDROCARBON;

ARTICLE; CANCER RISK; CARCINOGENESIS; COLON CANCER; COOKING; ENZYME ACTIVATION; FEEDING BEHAVIOR; FEMALE; HUMAN; HUMAN EXPERIMENT; MALE; MEAT; NORMAL HUMAN; PRIORITY JOURNAL; RISK ASSESSMENT;

CARCINOGENS; COOKERY; CYTOCHROME P-450 CYP1A2; CYTOCHROME P-450 ENZYME SYSTEM; ENZYME INDUCTION; FEMALE; HEAT; HUMAN; IMIDAZOLES; MALE; MEAT; OXIDOREDUCTASES; POLYCYCLIC HYDROCARBONS; QUINOXALINES; SUPPORT, U.S. GOV'T, NON-P.H.S.; SUPPORT, U.S. GOV'T, P.H.S.;

EID: 0027960793     PISSN: 00085472     EISSN: 15387445     Source Type: Journal    
DOI: None     Document Type: Article

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