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Biomonitoring the Cooked Meat Carcinogen 2-Amino-1-methy-6-phenylimidazo[4,5-b]pyridine in Canine Fur

2-Amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) is a heterocyclic aromatic amine (HAA) that is formed during the cooking of meat, poultry, and fish. PhIP is a rodent carcinogen and thought to contribute to several diet-related cancers in humans. PhIP is present in the hair of human omnivores...

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Dettagli Bibliografici
Autori principali: Gu, Dan, Neuman, Zachary L., Modiano, Jaime F., Turesky, Robert J.
Natura: Artigo
Lingua:Inglês
Pubblicazione: 2012
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Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC3534781/
https://ncbi.nlm.nih.gov/pubmed/22906298
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/jf302969h
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