~ Barbequer Beware! - References
References
Ciolino HP, et al. 1999. Dietary flavonols quercetin and kaempferol are ligands of the aryl hydrocarbon receptor that affect CYP1A1 transcription differentially. Biochem J 340 (pt3):715-22.
Dashwood RH, et al. 1999. Cancer chemopreventive mechanisms of tea against heterocyclic amine mutagens from cooked meat. Proc Soc Biol Med 220:239-43.
De Stafani E< et al. 1998. Dietary nitrosamines, heterocyclic amines, and the risk of gastric cancer: a case-control study in Uruguay. Nutr Cancer 30:158-62.
Hammons GJ, et al. 1997. Metabolism of carcinogenic heterocyclic and aromatic amines by recombinant human cytochrome P450 enzymes. Carcinogenesis 18:851-4.
HCAsaniya N, et al. 1997. Inhibitory activity of green and black tea in a free radical-generating system using 2-amino-3-methylimidazo[4,5-f]quinolone as substrate. Jpn J Cancer Res 88:553-58.
He YH, et al. 1999. Inhibition of DNA adduct formation of 2-amino-1-methyl-6-phebylimidazo [4,5-b]pyridine and the 2-amino-3-methylimidazo [4,5-f]quinoline by dietary indole-3-carbinol in female rats. J Bipochem Mol Toxicol 13:239-47.
Kanazawa K, et al. 1998. Antimutagenicity of flavones and flavonols to heterocyclic amines by specific and strong inhibition of the cytochrome P450 1A family. Biosci Biotechnol Biochem 62:970-77.
Lewis AJ, et al. 1998. Bioactivation of the cooked food mutagen N-hydroxy-2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine by estrogen sulfotransferase in cultured human mammary epithelial cells. Carcinogenesis 19:2049-53.
Nerurkar PV, et al. 1999. Effects of marinating with Asian marinades or western barcue sauce on PhIP and MelQx formation in barbecued beef. Nutr Cancer 34:147-52.
Salmon CP, et al. 1997. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken. Food Chem Toxicol 35:433-41.
Schut HA, et al. 1997. DNA adducts of heterocyclic amines: formation, removal and inhibition by dietary components. Mutat Res 376:185-94.
Sinha R, et al. 1998. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness. Food Chem Toxicol 36:289-97.
Sinha R, et al. 1998. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat droppings. Food Chem Toxicol 36:279-87.
Sinha R, et al. 1998. Fried, well-done red meat and risk of lung cancer in women (United States). Cancer Causes Control 9:621-30.
Zheng W, et al. 1998. Well-done meat intake and the risk of breast cancer [see comments]. J Natl Cancer Inst 90:(22)1724-9.
Ciolino HP, et al. 1999. Dietary flavonols quercetin and kaempferol are ligands of the aryl hydrocarbon receptor that affect CYP1A1 transcription differentially. Biochem J 340 (pt3):715-22.
Dashwood RH, et al. 1999. Cancer chemopreventive mechanisms of tea against heterocyclic amine mutagens from cooked meat. Proc Soc Biol Med 220:239-43.
De Stafani E< et al. 1998. Dietary nitrosamines, heterocyclic amines, and the risk of gastric cancer: a case-control study in Uruguay. Nutr Cancer 30:158-62.
Hammons GJ, et al. 1997. Metabolism of carcinogenic heterocyclic and aromatic amines by recombinant human cytochrome P450 enzymes. Carcinogenesis 18:851-4.
HCAsaniya N, et al. 1997. Inhibitory activity of green and black tea in a free radical-generating system using 2-amino-3-methylimidazo[4,5-f]quinolone as substrate. Jpn J Cancer Res 88:553-58.
He YH, et al. 1999. Inhibition of DNA adduct formation of 2-amino-1-methyl-6-phebylimidazo [4,5-b]pyridine and the 2-amino-3-methylimidazo [4,5-f]quinoline by dietary indole-3-carbinol in female rats. J Bipochem Mol Toxicol 13:239-47.
Kanazawa K, et al. 1998. Antimutagenicity of flavones and flavonols to heterocyclic amines by specific and strong inhibition of the cytochrome P450 1A family. Biosci Biotechnol Biochem 62:970-77.
Lewis AJ, et al. 1998. Bioactivation of the cooked food mutagen N-hydroxy-2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine by estrogen sulfotransferase in cultured human mammary epithelial cells. Carcinogenesis 19:2049-53.
Nerurkar PV, et al. 1999. Effects of marinating with Asian marinades or western barcue sauce on PhIP and MelQx formation in barbecued beef. Nutr Cancer 34:147-52.
Salmon CP, et al. 1997. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken. Food Chem Toxicol 35:433-41.
Schut HA, et al. 1997. DNA adducts of heterocyclic amines: formation, removal and inhibition by dietary components. Mutat Res 376:185-94.
Sinha R, et al. 1998. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness. Food Chem Toxicol 36:289-97.
Sinha R, et al. 1998. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat droppings. Food Chem Toxicol 36:279-87.
Sinha R, et al. 1998. Fried, well-done red meat and risk of lung cancer in women (United States). Cancer Causes Control 9:621-30.
Zheng W, et al. 1998. Well-done meat intake and the risk of breast cancer [see comments]. J Natl Cancer Inst 90:(22)1724-9.
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