Naturally occurring diallyl disulfide inhibits the formation of carcinogenic heterocyclic aromatic amines in boiled pork juice

Mutagenesis

Volumn 11, Issue 3, 1996, Pages 235-240

  Tsai, Shun Jen ^a   Jenq, Shinn Nen ^a   Lee, Huei ^b  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; ALLYL SULFIDE; AROMATIC AMINE; CARCINOGEN; CYSTEINE; DIALLYL DISULFIDE; DIMETHYL SULFIDE; ORGANOSULFUR DERIVATIVE; THIOL;

ANIMAL TISSUE; ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; CONTROLLED STUDY; FOOD PROCESSING; GARLIC; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT; MUTAGENICITY; NONHUMAN; ONION; PRIORITY JOURNAL; SALMONELLA TYPHIMURIUM; SWINE;

ALLYL COMPOUNDS; AMINES; ANIMALS; CARCINOGENS; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DISULFIDES; HETEROCYCLIC COMPOUNDS; MAILLARD REACTION; MASS SPECTROMETRY; MEAT PRODUCTS; MUTAGENICITY TESTS; QUINOLINES; SALMONELLA TYPHIMURIUM; SULFIDES; SWINE;

EID: 0030002028     PISSN: 02678357     EISSN: None     Source Type: Journal    
DOI: 10.1093/mutage/11.3.235     Document Type: Article

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