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A Method to Biomonitor the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in Dyed Hair by Ultra Performance Liquid Chromatography-Orbitrap High Resolution Multistage Mass Spectrometry

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a carcinogenic heterocyclic aromatic amine formed in cooked meat. The use of naturally colored hair containing PhIP can serve as a long-term biomarker of exposure to this carcinogen. However, the measurement of PhIP in dyed hair, a cosmetic t...

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Vydáno v:Anal Chem
Hlavní autoři: Guo, Jingshu, Yonemori, Kim, Le Marchand, Loïc, Turesky, Robert J.
Médium: Artigo
Jazyk:Inglês
Vydáno: 2015
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4470769/
https://ncbi.nlm.nih.gov/pubmed/25969997
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.analchem.5b01129
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