Formation of the comutagenic beta-carboline norharman in a simple tryptophan-containing model system at low temperature (40°C-80°C)

Advances in Experimental Medicine and Biology

Volumn 467, Issue , 2000, Pages 693-696

  Ziegenhagen, R ^a   Boczek, P ^a   Viell, B ^a  

^a Fed Inst Hlth Protect Consumers   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; BETA CARBOLINE; COPPER; GLUCOSE; IRON; MUTAGENIC AGENT; TRYPTOPHAN;

CONFERENCE PAPER; DIET SUPPLEMENTATION; FOOD PROCESSING; FOOD STORAGE; LOW TEMPERATURE; PRIORITY JOURNAL; PYROLYSIS; REACTION ANALYSIS;

CARBOLINES; FOOD HANDLING; HARMINE; HEAT; MODELS, CHEMICAL; MUTAGENS; THERMODYNAMICS; TRYPTOPHAN;

EID: 0034467718     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (6)

1. Determination of β-carbolines in foodstuffs by high-performance liquid chromatography and high-performance liquid chromatography-mass spectrometry
2. Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products
3. Differences in effects of norharman with various classes of chemical mutagens and amounts of S-9
4. Plasma norharman (β-carboline) levels are elevated in chronic alcoholics
5. Analysis of nonpolar hetero-cyclic amines in cooked foods and meat extracts using gas chromatography-mass spectrometry
6. Human exposure to mutagenic/carcinogenic heterocyclic amines and comutagenic β-carbolines