heterocyclic compound

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Related to Heterocyclic amines: Polycyclic aromatic hydrocarbons
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.heterocyclic compound - a compound containing a heterocyclic ring
chelate, chelate compound - a heterocyclic compound having a metal ion attached by coordinate bonds to at least two nonmetal ions
chemical compound, compound - (chemistry) a substance formed by chemical union of two or more elements or ingredients in definite proportion by weight
References in periodicals archive ?
Molecular Mass Determination of Potentially Carcinogenic Arginine-Based Heterocyclic Amines.
Cooking beef and other meats at high temperatures, such as grilling over an open flame or pan frying, can produce chemicals known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
Cooking meat, poultry, or fish at high temperatures until well done can create heterocyclic amines (HCAs) and polyaromatic hydrocarbons (PAHs).
Comments on the history and importance of aromatic and heterocyclic amines in public health.
Cooking meat at high temperature and for a long duration produces several mutagenic compounds such as heterocyclic amines (HCAs).
The corrosion parameters obtained by conducting weight loss measurements for carbon steel in the absence and presence of different concentration of heterocyclic amines derivatives ({A} and {B}) in 1M HCl after 6 h of immersion at 308 K were given in Table-1.
High-heat cooking methods such as pan frying or barbecuing produce high concentrations of known or suspected carcinogens, including heterocyclic amines and polycyclic aromatic hydrocarbons.
Cooking meat at high temperatures, such as pan frying, deep-fat frying, oven broiling, and grilling, leads to formation of carcinogens called heterocyclic amines (HCAs)," says Mariana Stern, PhD, a cancer epidemiologist and associate professor at the University of Southern California in Los Angeles.
Chlorophyllin disables potent carcinogens such as polycyclic aromatic hydrocarbons and heterocyclic amines by forming complexes with these chemicals that limit the ability of these toxins to bind to normal cells to inflict malignant changes.
Cooking meat at high temperatures, such as grilling or barbecuing, can also produce cancer-causing chemicals called heterocyclic amines (HCAs) and polycyclic amines (PCAs), the studies indicate.
Their topics include the chemistry and safety of acrylamide, the biological and chemical activities of furan, the chemistry and safety of maillard reaction products III: heterocyclic amines and amino acid derivatives, trans fatty acids, mycotoxins in foods, chemicals and safety of chemical contaminants in seafood, meat products, food additives, the chemistry and safety of melamine and its analogs, and toxins in foods of plant origin.
Go easy on: Red meat: Grilling is especially bad as it creates compounds called heterocyclic amines (HCA), which initiate cancers.