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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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| Wydane w: | Anal Chem |
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| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
2015
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| Hasła przedmiotowe: | |
| Dostęp online: | 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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