Grilled Meat Consumption and PhIP-DNA Adducts in Prostate Carcinogenesis

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is the major heterocyclic amine generated from cooking meats at high temperatures, and dietary exposures have been shown to induce prostate cancer in rats. PhIP derives its carcinogenic potential through the formation of PhIP-DNA adducts. The pu...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Tang, Deliang, Liu, Jason J., Rundle, Andrew, Neslund-Dudas, Christine, Savera, Adnan T., Bock, Cathryn H., Nock, Nora L., Yang, James J., Rybicki, Benjamin A.
Formato: Artigo
Lenguaje:Inglês
Publicado: 2007
Materias:
Article
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC2132437/
https://ncbi.nlm.nih.gov/pubmed/17416774
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1158/1055-9965.EPI-06-0973
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares