Heating of food and haemoglobin adducts from carcinogens: Possible precursor role of glycidol

Food and Chemical Toxicology

Volumn 38, Issue 11, 2000, Pages 963-969

  Hindso Landin H ^a   Tareke, E ^a   Rydberg, P ^a   Olsson, U ^a   Tornqvist M ^a  

^a STOCKHOLM UNIVERSITY   (Sweden)

Author keywords

Carcinogens; Epichlorohydrin; Fried diet; Gas chromatography tandem mass spectrometry; Glyceraldehyde; Glycidol; Haemoglobin adducts

Indexed keywords

CARCINOGEN; EPICHLOROHYDRIN; GLYCERALDEHYDE; GLYCEROL; GLYCIDOL; HEMOGLOBIN; HEMOGLOBIN DERIVATIVE; N (2,3 DIHYDROXYPROPYL)VALINE; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ARTICLE; CONTROLLED STUDY; COOKING; DECOMPOSITION; FEMALE; FOOD; GAS CHROMATOGRAPHY; HEATING; MALE; NONHUMAN; RAT; TANDEM MASS SPECTROMETRY;

ANIMAL; CARCINOGENS; COOKERY; DIET; EPOXY COMPOUNDS; ERYTHROCYTES; FEMALE; HEAT; HEMOGLOBINS; MALE; MASS FRAGMENTOGRAPHY; PROPANOLS; RATS; RATS, SPRAGUE-DAWLEY; SUPPORT, NON-U.S. GOV'T; VALINE;

EID: 0033806835     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(00)00093-4     Document Type: Article

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