Formation of the food associated carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

By Murkovic M.   Weber H.-J.   Geiszler S.   Frohlich K.   Pfannhauser W.  

Food Chemistry, Vol. 65, Iss. 2, 1999-05 ,pp. : 233-237

Elsevier

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Dietary omega-3 fatty acids as potential inhibitors of carcinogenesis: effect on DNA adduct formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in mice and rats

By Josyula S.   Schut H.A.J.  

Food and Chemical Toxicology, Vol. 37, Iss. 4, 1999-04 ,pp. : 287-296

Elsevier

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Indole-3-carbinol as a chemopreventive agent in 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) carcinogenesis: inhibition of PhIP-DNA adduct formation, acceleration of PhIP metabolism, and induction of cytochrome P450 in female F344 rats

By He Y.-H.   Friesen M.D.   Ruch R.J.   Schut H.A.J.  

Food and Chemical Toxicology, Vol. 38, Iss. 1, 2000-01 ,pp. : 15-23

Elsevier

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Formation of the heterocyclic aromatic amine PhIP: identification of precursors and intermediates

By Zochling S.   Murkovic M.  

Food Chemistry, Vol. 79, Iss. 1, 2002-10 ,pp. : 125-134

Elsevier

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Antimutagens in food plants eaten by polynesians: micronutrients, phytochemicals and protection against bacterial mutagenicity of the heterocyclic amine 2-amino-3-methylimidazo[4,5-f]quinoline

By Botting K.J.   Young M.M.   Pearson A.E.   Harris P.J.   Ferguson L.R.  

Food and Chemical Toxicology, Vol. 37, Iss. 2, 1999-02 ,pp. : 95-103

Elsevier

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