Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can o...

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Detalles Bibliográficos
Publicado en:Int J Mol Sci
Autores principales: Sampaio, Geni Rodrigues, Guizellini, Glória Maria, da Silva, Simone Alves, de Almeida, Adriana Palma, Pinaffi-Langley, Ana Clara C., Rogero, Marcelo Macedo, de Camargo, Adriano Costa, Torres, Elizabeth A. F. S.
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC8199595/
https://ncbi.nlm.nih.gov/pubmed/34199457
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms22116010
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