2-Amino-1-methyl-6-(5-hydroxy-)phenylimidazo[4,5-b]pyridine (5-OH-PhIP), a biomarker for the genotoxic dose of the heterocyclic amine, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)

By Frandsen H.   Frederiksen H.   Alexander J.  

Food and Chemical Toxicology, Vol. 40, Iss. 8, 2002-08 ,pp. : 1125-1130

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

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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

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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

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Heterocyclic Aromatic Amine Content in Pre-processed Meat Cuts Produced in Canada

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