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Relevant bibliographies by topics / Aromatic Heterocyclic Amines

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Academic literature on the topic 'Aromatic Heterocyclic Amines'

Author: Grafiati

Published: 5 June 2025

Last updated: 24 June 2025

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Journal articles on the topic "Aromatic Heterocyclic Amines"

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D.A., Utyanov, Kulikovskii A.V., Knyazeva A.S., and Kurzova A.A. "Studies of the accumulation of HAA in chilled second dinner dishes with garnish." Vsyo o myase, no. 5 (October 30, 2020): 30–32. http://dx.doi.org/10.21323/2071-2499-2020-5-30-32.

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The studies carried out made it possible to establish that during the industrial preparation of second lunch dishes with a garnish, heterocyclic aromatic amines are formed in the meat components. Heterocyclic aromatic amines were found in all samples tested. However, the lack of information on the preparation technology of the selected samples does not allow a full analysis of the results obtained. The largest amount of heterocyclic aromatic amines was formed in samples with chicken meat, which was prepared at the highest temperatures relative to other samples. The presence of heterocyclic aromatic amines in all studied samples indicates the potential harm of consumption of such products for human health

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Utyanov, D. A., A. V. Kulikovskii, A. S. Knyazeva, D. V. Khvostov, and A. A. Kurzova. "Monitoring studies of the content of heterocyclic aromatic amines in second-course meals with chilled side dishes sold in the Russian Federation." IOP Conference Series: Earth and Environmental Science 954, no. 1 (2022): 012088. http://dx.doi.org/10.1088/1755-1315/954/1/012088.

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Abstract The research carried out allowed establishing that during the industrial preparation of second-course meals with garnish in the meat components, heterocyclic aromatic amines are formed. Heterocyclic aromatic amines were found in all samples tested. However, the lack of information on the preparation technology of the selected samples does not allow a complete analysis of the results obtained. However, it is worth noting that the largest amount of heterocyclic aromatic amines was formed in samples with chicken meat cooked at the highest temperatures relative to other samples, judging by its appearance. The presence of heterocyclic aromatic amines in all studied samples indicates the potential harm of consuming such products for human health.

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Oz, E., and F. Oz. "Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective." Theory and practice of meat processing 7, no. 2 (2022): 112–17. http://dx.doi.org/10.21323/2414-438x-2022-7-2-112-117.

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Meat and meat products, which have a very important place in terms of nutrition, can endanger human health if they are not properly prepared and preserved. Meat and meat products except for products such as sushi, which are deliberately consumed raw, are generally consumed immediately after cooking. Cooking done properly gives meat and meat products their unique taste and aroma, increases their digestibility and makes them microbiologically safe. However, some harmful food toxicants can occur during the cooking process. Heterocyclic aromatic amines can be formed during cooking of the proteinaceous foods such as meat and meat products. Epidemiological studies have proved that heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds. Therefore, having sufficient knowledge about heterocyclic aromatic amines will help to reduce the health risk posed by these com pounds. In this context, in the present study, basic information about heterocyclic aromatic amines that can be formed during the heat treatment of meat and meat products was reviewed.

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Murkovic, M. "Analysis of heterocyclic aromatic amines." Analytical and Bioanalytical Chemistry 389, no. 1 (2007): 139–46. http://dx.doi.org/10.1007/s00216-007-1306-z.

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OZ, FATIH, and MUKERREM KAYA. "HETEROCYCLIC AROMATIC AMINES IN MEAT." Journal of Food Processing and Preservation 35, no. 6 (2011): 739–53. http://dx.doi.org/10.1111/j.1745-4549.2011.00524.x.

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Janoszka, Beata, Agnieszka Nowak, Magdalena Szumska, Ewa Śnieżek, and Krystyna Tyrpień-Golder. "HUMAN EXPOSURE TO BIOLOGICALLY ACTIVE HETEROCYCLIC AROMATIC AMINES ARISING FROM THERMAL PROCESSING OF PROTEIN RICH FOOD." Wiadomości Lekarskie 72, no. 8 (2019): 1542–50. http://dx.doi.org/10.36740/wlek201908123.

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Frequent consumption of thermally processed meat was classified by the International Agency for Research on Cancer to directly carcinogenic agents for humans. During the heat treatment of high protein food, mutagenic and carcinogenic, as well as neurotoxic heterocyclic aromatic amines are formed. Epidemiological studies confirm that exposure to some of these compounds may increase the risk of cancer in humans, especially the colon cancer. Most heterocyclic amines contain fried and grilled meat products, and the lowest content of these compounds can be found in boiled and slightly baked dishes. The use of spices and vegetable additives with antioxidant properties allows to obtain dishes with reduced content of these xenobiotics. An effective way to reduce human exposure to cancerogenic amines may be simultaneous consumption, together with meat dishes, products containing fiber which can adsorb molecules of heterocyclic amines in the gastrointestinal tract, as well as enrichment of the diet in the crucifers plants, as isothiocyanates released from them can inhibit the metabolic activation processes of heterocyclic amines. Raising the public awareness of the formation of mutagenic and carcinogenic compounds, including heterocyclic aromatic amines, during the intensive heat treatment of high protein food, as well as the dissemination of knowledge on the conditions regarding the preparation of dishes with reduced content of such compounds could become one of the components of cancer prevention programs in Poland.

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Richling, E., M. Herderich, D. Häring, and P. Schreier. "Analysis of heterocyclic aromatic amines (HAA)." Fresenius' Journal of Analytical Chemistry 360, no. 7-8 (1998): 804. http://dx.doi.org/10.1007/s002160050812.

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Thimmegowda, Naraganahalli R., Kanchugarakoppal S. Rangappa, Gullahalli S. Jagadeesha, and Kempegowda Mantelingu. "Microwave-Assisted, Metal-Free, Chemoselective N-Formylation of Amines using 2-Formyl-3-methyl-1H-imidazol-3-ium Iodide and In Situ Synthesis of Benzimidazole and Isocyanides." SynOpen 06, no. 02 (2022): 132–40. http://dx.doi.org/10.1055/s-0041-1737605.

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AbstractAn efficient, environmentally benign, chemoselective, microwave-assisted N-formylation protocol of aromatic, aliphatic, alicyclic, benzylic amines, inactivated aromatic amines and sterically demanding heterocyclic amines using 2-formyl-1,3-dimethyl-1H-imidazol-3-ium iodide has been developed. This affords a series of N-substituted formamides with good to excellent yields (23 examples, 53–96% yield) and can be readily scaled. The methodology can be further extended to synthesize benzimidazole and isocyanide derivatives.

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Tian, Qingqiang, Zongjie Gan, Xuetong Wang, et al. "Imidazolium Chloride: An Efficient Catalyst for Transamidation of Primary Amines." Molecules 23, no. 9 (2018): 2234. http://dx.doi.org/10.3390/molecules23092234.

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A highly efficient and convenient protocol of imidazolium chloride (30 mol %) catalyzed amidation of amines with moderate to excellent yields was reported. The protocol shows broad substrate scope for aromatic, aliphatic, and heterocyclic primary amines.

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Chen, Yuanguang, Fangyu Du, Fengyang Chen, Qifan Zhou та Guoliang Chen. "Methyl-α-d-glucopyranoside as Green Ligand for Selective Copper-Catalyzed N-Arylation". Synthesis 51, № 24 (2019): 4590–600. http://dx.doi.org/10.1055/s-0039-1690702.

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In the selective N-arylation of amines or azoles with aryl halides, methyl-α-d-glucopyranoside (MG) was found to function as a green ligand of copper powder. In addition, nitrogen heterocyclic amine compounds can also undergo the N-arylation coupling with heterocyclic aryl chlorides. This process allows access to a variety of aromatic amines and aryl azoles under mild reaction conditions, has good tolerance, and proceeds in moderate to high yield.

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Dissertations / Theses on the topic "Aromatic Heterocyclic Amines"

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Ayrton, Andrew David. "Food mutagens : factors that modulate their metabolic activation." Thesis, University of Surrey, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328576.

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Hubbard, Sara E. "The solid-matrix luminescence of heterocyclic aromatic amines in sugar glasses." Laramie, Wyo. : University of Wyoming, 2008. http://proquest.umi.com/pqdweb?did=1597616951&sid=1&Fmt=2&clientId=18949&RQT=309&VName=PQD.

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Lu, Fei. "Formation and control of heterocyclic amines and polycyclic aromatic hydrocarbons during meat processing." Thesis, University of Reading, 2018. http://centaur.reading.ac.uk/77712/.

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Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) formed during meat processing may pose health risk to the public. This project aimed to investigate the occurrence of HCAs and PAHs in highly consumed cooked meat products including ready-to-eat (RTE) meat, patties and meatballs, and their health risk was also assessed according to the dietary pattern. Different strategies including replacing fat with vegetable oils and adding spices were applied in order to reduce the formation of HCAs and PAHs in final meat products. In addition, inhibitory mechanism of antioxidants in oil and spices on the formation of HCAs and PAHs in meat system were also discussed. In this work, HCAs and PAHs were extracted by solid-phase extraction and analysed by HPLC- Diode array UV/ Fluorescence detector. For RTE meat in UK, chargrilled chicken had the highest level of HCAs (37.45±4.89ng/g) and PAHs (3.11±0.49ng/g), followed by roasted bacon (HCAs 15.24±1.31ng/g, PAHs 1.75±0.17ng/g) in selected RTE meat products. Increase intake of chargrilled chicken and ham could increase breast cancer and colorectal adenoma risk, but other types of meat had relatively lower health risk. Replacing pork back fat with vegetable oils including sunflower oil, olive oil and grape seed oil could not only improve fatty acids profile in cooked meat products, but also reduce HCAs, which could be attributed to the existence of tocopherols and polyphenol compounds in the vegetable oils. However, antioxidants in the oils could not reduce the total amount of PAHs effectively, while the complexity of oil decomposition and antioxidants performance at high temperature could partially explain the case. All 6 spices powder including garlic, onion, red chilli, paprika, black pepper and ginger reduced the formation of total HCAs, while ginger powder achieved the highest inhibition efficiency compared with all other spices. Antioxidant capacity of spices determined their efficiency in prohibiting formation of HCAs and PAHs in great extent, while meat type only affected the formation of HCAs (p < 0.05), but not PAHs (p > 0.05). Regression model suggested that both diallyl disulfide and gallic acid contributed similar inhibitory efficiency on the formation of HCAs and PAHs. Synergistic effect between diallyl disulfide and gallic acid was observed on reducing HCAs (p < 0.05), but not on PAHs (p > 0.05).

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Scholtka, Bettina, Dana Kühnel, Felicitas Taugner, and Pablo Steinberg. "Inflammation does not precede or accompany the induction of perneoplastic lesions in the colon of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine-fed rats." Universität Potsdam, 2009. http://opus.kobv.de/ubp/volltexte/2010/4457/.

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Heterocyclic aromatic amines (HCAs) are formed in meat cooked at high temperatures for a long time or over an open flame. In this context 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), the most abundant HCA in cooked meat, has been suggested to be involved in colon and prostate carcinogenesis. In the latter case it has been reported that: (1) roughly 50% of Fischer F344 male rats treated with PhIP develop carcinomas in the ventral prostate lobe at 1 year of age; (2) inflammation precedes prostatic intraepithelial neoplasia in PhIP-fed rats; (3) inflammation specifically occurs in the ventral prostate lobe of PhIP-fed rats. To test whether PhIP by itself leads to inflammation in the colon and whether a human-relevant concentration of PhIP is able to induce preneoplastic lesions in the colon, male F344 rats were fed 0.1 or 100 ppm PhIP for up to 10 months and thereafter the colon tissue was analyzed histochemically. In none of the experimental groups signs of acute or chronic colonic inflammation were observed. 0.1 ppm PhIP leads to the development of hyperplastic and dysplastic lesions in the colon of single animals, but the incidence of these lesions does not reach a statistical significance. In contrast, in rats fed 100 ppm PhIP for 10 months hyperplastic and dysplastic colonic lesions were induced in a statistically significant number of animals. It is concluded that: (1) the induction of preneoplastic lesions in rat colon by PhIP is not preceded or accompanied by an inflammatory process; (2) a human-relevant concentration of PhIP alone is not sufficient to initiate colon carcinogenesis in rats.

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Kidd, La Creis R. "Estimation of exposure to two potent heterocyclic aromatic amines in various human populations and their role in colorectal cancer." Thesis, Massachusetts Institute of Technology, 1997. http://hdl.handle.net/1721.1/42653.

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Bellamri, Medjda. "Activation métabolique et génotoxicité des Amines Hétérocycliques Aromatiques (AHA) chez l’Homme." Thesis, Rennes 1, 2016. http://www.theses.fr/2016REN1B033/document.

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Les amines hétérocycliques aromatiques (AHA) sont des contaminants de l'environnement et de l'alimentation, majoritairement formés lors de la cuisson de viande et poisson ainsi que dans la fumée de cigarette et les gaz d'échappements. Les AHA sont mutagènes chez la bactérie, cancérogènes multi-sites chez le rongeur et sont classées comme cancérogènes possibles ou probables chez l'Homme par l'IARC. Il est aujourd'hui indispensable de caractériser des biomarqueurs d'exposition dérivés des AHA (adduits à l'ADN et métabolites) pour améliorer l'estimation du risque chez l'Homme. Des résultats de l'équipe ont démontré que le 2-amino-9H-pyrido[2,3-b]indole (AαC) forme des niveaux d'adduits à l'ADN élevés dans les hépatocytes humains. Ces niveaux sont plus élevés que ceux formés par les autres AHA. L'objectif de cette thèse est de mieux comprendre le potentiel génotoxique d'AαC chez l'Homme. Nos travaux ont démontré que les adduits à l'ADN dérivés d'AαC sont persistants dans les hépatocytes humains et formés à des doses aussi faibles que 1nM. De plus, le CYP1A2 a été confirmé comme enzyme majoritaire dans la bioactivation d'AαC dans le foie humain. Nous avons également caractérisé les métabolites majeurs dérivés d'AαC dans les hépatocytes humains. Cette étude a permis d'établir pour la première fois une corrélation entre l'activité catalytique du CYP1A2, la formation d'AαC-HN2-O-Gl et la formation des adduits à l'ADN dérivés d'AαC. Le métabolite AαC-HN2-O-Gl étant réactif vis-à-vis de l'ADN in vitro, nos travaux confortent l'hypothèse que la voie des UDP-Glucuronosyltransférases (UGTs) est une nouvelle voie de bioactivation d'AαC dans le foie humain. De plus, nous avons montré que les adduits à l'ADN dérivés des AHA sont formés dans les lymphocytes T humains activés et en particulier les adduits en position C8 de la guanine dérivés d'AαC. Au total, ces travaux ont permis l'identification de métabolites stables et des adduits à l'ADN, potentiels biomarqueurs d'exposition à AαC, qui sont indispensables pour une meilleure estimation du risque génotoxique d'AαC chez l'Homme<br>Heterocyclic aromatic amines (HAA) are environmental and food contaminants, mainly formed during meat and fish cooking, but also in cigarette smoke and exhaust gaz. HAA are mutagenic in bacteria, carcinogenic in rodents and are classified as possible or probable human carcinogens by IARC. Today it is essential to characterize exposure biomarkers i.e. DNA adducts and metabolites, to assess the human risk associated with HAA. The research team has previously demonstrated that 2-amino-9H-pyrido[2,3-b]indole (AαC) form high levels of DNA adducts in human hepatocytes. These levels are greater that those derived from other HAAs. Thus, the aim of this thesis was to better understand the genotoxic potential of AαC in human. We demonstrated that in human hepatocytes, DNA adducts derived from AαC are persistent and formed at doses as low as 1nM. Moreover, we confirmed that CYP1A2 is the major enzyme implicated in the bioactivation of AαC in human liver. We have also characterized the major metabolites derived from AαC formed in human hepatocytes. This study allows, for the first time, the establishment of a correlation between the catalytic activity of CYP1A2, AαC-HN2-O-Gl formation and AαC derived DNA adducts formation. AαC-HN2-O-Gl being reactive toward DNA in vitro, our work reinforces the hypothesis that the UDP-glucuronosyltransferase (UGTs) pathway is a new bioactivation pathway for AαC in human liver. Moreover, we demonstrated the formation of HAA derived DNA adducts, especially those derived from AαC at position C8 of guanine, in activated human T lymphocytes. Taken together, our data lead to the identification of stable metabolites as well as DNA adducts which are potentials AαC exposure biomarkers in human. These biomarkers are essential for a better assessment of the genotoxic risk of AαC in human

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Fuchs, Iris Judith. "Untersuchungen zur chemischen Transformation von intestinalen Epithelzellen der Ratte und des Menschen durch 2-Hydroxyamino-1-methyl-6-phenylimidazo(4,5-b)pyridin." Phd thesis, Universität Potsdam, 2006. http://opus.kobv.de/ubp/volltexte/2007/1180/.

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Lindh, Dillon Beatrice. "Kan marinering av kött reducera uppkomsten av heterocykliska aminer vid tillagning? : En litteraturstudie." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-85844.

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Bakgrund: Över 20 mutagena ämnen har detekterats i tillagade livsmedel. Till dessa räknas heterocykliska aminer. Studier har visat att dessa aminer kan orsaka mutationer och därmed öka risken för att utveckla cancer. Heterocykliska aminer bildas under tillagning av kött i höga temperaturer genom Maillardreaktionen. Syfte: Syftet med denna litteraturstudie var att se om marinering med öl, vin eller örtkryddor kan minska bildningen av heterocykliska aminer vid tillagning av kött. Metod: Denna studie är en litteraturstudie med ett urval av artiklar från databaserna PubMed och Web of Science. Totalt inkluderades 6 artiklar varav 3 artiklar studerade marinering med öl/vin och 3 studerade marinering med örtkryddor och örtextrakt. Resultat: Samtliga studier som undersöktes visade att marinering har en reducerande effekt på mängden heterocykliska aminer som bildas vid tillagning. Den mest troliga hypotesen om mekanismen är att effekten beror på den antioxidativa förmågan hos marinaderna. Ett exempel är en marinad med kombinationen gurkmeja och citrongräs som reducerade koncentrationen heterocykliska aminer med 94,8%. Slutsats: Marinering med öl, vin eller örtkryddor visades effektivt reducera mängden heterocykliska aminer. Stora reducerande effekter detekterades i marinader med gurkmeja, citrongräs, ingefära och mörk lager. Mer forskning behövs för att fastställa om reduktionen är kopplad till den antioxidativa effekten hos marinaderna<br>Background: Over 20 different mutagenic substances has been detected in cooked food. These include heterocyclic amines. Studies have shown that these amines can create mutations and increase the risk of developing cancer. Heterocyclic amines are formed in meat during the Maillard reaction which occours at high temperature cooking. Aim: The aim of this study was to investigate if the effect of marinating with beer, wine and herbs/spices can reduce the formation of heterocyclic amines found in cooked meat. Method: This study is a literature study with a selection of articles from databases PubMed and Web of Science. Six articles were included in this study. 3 articles involved marinade with beer/wine and 3 articles involved marinade with herbs/spices and extract. Results: All studies examined showed that marinating has a reducing effect on the concentration of heterocyclic amines formed during cooking. The most credible hypothesis of the mechanism is that the effect depends on the antioxidativ capacity of the marinades. For example one marinade with the combination of turmeric and lemon grass reduced the concentration of heterocyclic amines by 94,8%. Conclusion: Marinades containing beer, wine or herbs/spices was shown to effectively reduce the amount of heterocyclic amines. Great reducing effects were found using turmeric, lemon grass, ginger and black beer. More scientific research is needed to determine if the reduction is linked to the antioxidant effect in marinades.

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Anand, R. "Synthesis of nitrogen containing heterocycles and acid catalyzed reactions of aromatic amines over medium and large pore zeolites." Thesis(Ph.D.), CSIR-National Chemical Laboratory, Pune, 2002. http://dspace.ncl.res.in:8080/xmlui/handle/20.500.12252/2343.

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Tatton, Matthew R. "New methods for the synthesis of aromatic compounds." Thesis, University of Oxford, 2014. http://ora.ox.ac.uk/objects/uuid:52a95189-d8ea-432f-aefd-4f9ae7ef996a.

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<strong>Introduction</strong> The introduction describes the importance of arylamine compounds to society and provides a brief overview of the methods available for their synthesis. The application of metathesis catalysis to the de novo synthesis of heteroaromatic compounds is also described. <strong>Results and discussion</strong> The first section describes efforts towards the de novo synthesis of arylamines using a cross metathesis/oxidation protocol to form a 1,5-unsaturated dicarbonyl followed by an amine mediated cyclisation. The scope with respect to the 1,5-unsaturated dicarbonyl and amine is covered as well as the utility of some of the products. The section concludes with a modification of the Bohlmann Rahtz pyridine synthesis to furnish arylamines. The next section describes the applications of our methodology to the synthesis of naphthylamines, specifically using the palladium catalysed α-arylation reaction. A discussion of the α-arylation reaction is included as well as our efforts to explore the scope of the reaction. The third section follows our efforts to apply this methodologyy to the synthesis of five benzo[c]phenanthridine alkaloids including the first reported synthesis of maclekarpine B and C. The final section concludes with a discussion of our efforts towards the de novo synthesis of furans bearing a benzylic stereocentre.

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Books on the topic "Aromatic Heterocyclic Amines"

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Sin, Han-sŭng. Sikpʻum chung heterocyclic amines monitʻŏring mit wihae pʻyŏngka =: Monitoring and risk analysis for heterocyclic amines in foods. Sikpʻum Ŭiyakpʻum Anjŏnchʻŏng, 2007.

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Minako, Nago, and Sugimura Takashi, eds. Food borne carcinogens: Heterocyclic amines. Wiley, 2000.

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Humans, IARC Working Group on the Evaluation of Carcinogenic Risks to. Some naturally occurring substances: Food items and constituents, heterocyclic aromatic amines and mycotoxins. Distributed for the International Agency for Research on Cancer by the Secretariat of the World Health Organization, 1993.

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Dolara, Piero, ed. TOX: lezioni di tossicologia. Firenze University Press, 2006. http://dx.doi.org/10.36253/88-8453-412-7.

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TOX is a manual aimed primarily at the Toxicology courses of the Faculty of Pharmacy and Science, that can also be profitably utilised by students following different degree courses in other Faculties (Medicine, Agriculture, Engineering)and by anyone else looking for a thorough but succinct overview of toxicological questions. TOX covers the principal sectors of general toxicology (acute and chronic toxicity, mutagenesis, teratogenesis, carcinogenesis, reproductive toxicity, oxidative damage, epidemiological methods), specialist toxicology(dietary toxicity, tobacco smoke, pesticides, N-nitroso compounds, heterocyclic amines and aromatic amines toxicity) and environmental toxicology (environmental estrogens, PAH, heavy metals, dioxins and polychlorinated di-benzo-furans, water and air pollution).

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Lednicer, Daniel. The organic chemistry of drug synthesis. Wiley, 1995.

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Lednicer, Daniel. The organic chemistry of drug synthesis. Wiley, 1990.

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Takashi, Sugimura, and Minako Nagao. Food Borne Carcinogens: Heterocyclic Amines. Wiley, 2000.

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(Contributor), WHO, ed. Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins (IARC Monographs on the Evaluation of Carcinogenic Risks to H). World Health Organisation, 1993.

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Lednicer, Daniel. Organic Chemistry of Drug Synthesis. Wiley & Sons, Incorporated, John, 2013.

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Lednicer, Daniel, and Lester A. Mitscher. Volume 4, The Organic Chemistry of Drug Synthesis. Wiley-Interscience, 1990.

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Book chapters on the topic "Aromatic Heterocyclic Amines"

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Turesky, Robert J. "Heterocyclic Aromatic Amines: Potential Human Carcinogens." In Chemical Carcinogenesis. Humana Press, 2010. http://dx.doi.org/10.1007/978-1-61737-995-6_5.

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Turesky, Robert J. "Aromatic Amines and Heterocyclic Aromatic Amines: From Tobacco Smoke to Food Mutagens." In The Chemical Biology of DNA Damage. Wiley-VCH Verlag GmbH & Co. KGaA, 2010. http://dx.doi.org/10.1002/9783527630110.ch7.

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Knize, Mark G., Cynthia P. Salmon, Pilar Pais, and James S. Felton. "Food Heating and the Formation of Heterocyclic Aromatic Amine and Polycyclic Aromatic Hydrocarbon Mutagens/Carcinogens." In Advances in Experimental Medicine and Biology. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4853-9_12.

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Kato, Ryuichi, and Yasushi Yamazoe. "Enzymic Aspects on the Metabolic Activation of Aromatic and Heterocyclic Amine Mutagens in Mammalian and Bacterial Cells." In Mechanisms of Environmental Mutagenesis-Carcinogenesis. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4615-3808-0_17.

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Turesky, Robert J. "Aromatic Amines, Aromatic Amides, and Heterocyclic Aromatic Amines." In Reference Module in Biomedical Sciences. Elsevier, 2024. https://doi.org/10.1016/b978-0-323-95488-4.00193-5.

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"Heterocyclic Aromatic Amines." In Encyclopedia of Cancer. Springer Berlin Heidelberg, 2017. http://dx.doi.org/10.1007/978-3-662-46875-3_101091.

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Turesky, Robert J. "Heterocyclic Aromatic Amines." In Advances in Molecular Toxicology. Elsevier, 2010. http://dx.doi.org/10.1016/s1872-0854(10)04002-6.

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John, K., and S. Beedanagari. "Heterocyclic Aromatic Amines." In Encyclopedia of Toxicology. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-386454-3.01127-1.

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Sabbioni, G., and E. Richter. "Aromatic Amines, Nitroarenes, and Heterocyclic Aromatic Amines." In Toxicology. Elsevier, 1999. http://dx.doi.org/10.1016/b978-012473270-4/50089-4.

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Knize, M. "Assessing human exposure to heterocyclic aromatic amines." In Acrylamide and other hazardous compounds in heat-treated foods. CRC Press, 2006. http://dx.doi.org/10.1201/9781439824283.ch11.

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Conference papers on the topic "Aromatic Heterocyclic Amines"

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Soriaga, Manuel P., G. M. Berry, C. Bhardwaj, et al. "Chemisorption of Organic Molecules on Metal Electrode Surfaces." In CORROSION 1990. NACE International, 1990. https://doi.org/10.5006/c1990-90300.

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Abstract The chemisorption of various organic functional groups from aqueous solutions onto smooth single-crystal and polycrystalline electrodes, and the resistance of the resulting monolayer intermediates towards electrochemical oxidation have been studied; these investigations were motivated by the need to understand, at the atomic level, metal passivation by monolayer organic coatings. The electrodes employed were Rh, Pd, Ir, Pt, and Au whose anodic dissolution is preceded by surface-oxide formation even in highly acidic media. Resistance towards anodic oxidation can thus be associated with the retardation of the formation of surface metal oxides, and the degree of retardation can be taken as one measure of the passivation properties of the organic monolayer. Thirty-eight organic compounds containing at least one surface-active functional group were investigated: alkenes, alkynes, aromatics, heterocyclic aromatics, alcohols, phenols, sulfides, amines, amides, nitriles, CO, aldehydes, carboxylates, esters, and their selected derivatives. Experimental measurements were based primarily upon thin-layer electrochemical methods; selected interfacial systems were investigated by X-ray photoelectron spectroscopy, infrared reflection-absorption spectroscopy, and Auger electron spectroscopy. The preliminary data suggest the following trends: (i) The stronger the organic monolayer is chemisorbed, the more efficient its corrosion inhibition, (ii) The strength of chemisorption of a given functional group varies with electrode material in the order Pt &gt; Pd ≥ Rh ≥ Ir &gt; Au. (iii) For a given electrode material, the strength of organic chemisorption decreases as -SH &gt; aromatic N &gt; aromatic ring ≥ alkyne &gt; alkene &gt;R2S ≥ aryl -CN &gt; aliphatic N &gt; -OH &gt; alkyl -CN &gt; -COOH. (iv) For a specific surface-active substituent, the higher the molecular weight of the parent organic compound, the better the corrosion inhibition, (v) The more reactive the metal, the greater the extent of organic chemisorption-induced passivation.

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Lukovits, I., T. Kosztolányi, E. Kálmán, and G. Pálinkás. "Corrosion Inhibitors: Correlation between Chemical Structure and Efficiency." In CORROSION 1999. NACE International, 1999. https://doi.org/10.5006/c1999-99242.

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Abstract Corrosion inhibition efficiencies of heterocyclic, aromatic or partially saturated aromatic compounds (pyrimidines, benzothiazole derivatives, amino-acids containing an aromatic part, pyridines and quinolines) were correlated with quantum chemical indices of the respective molecules. Inhibition efficiencies measured in acidic solutions containing 0.001 and 0.01 mol/L of the inhibitor, respectively, were collected. The quantum chemical calculations were done by using the simple Hückel method. Comparison of inhibition efficiencies and the differences between energies of the highest occupied and the lowest unoccupied molecular orbitals (Δ) indicated that if Δ is lower than 1.3 (in beta units) than the compound will not be active, whereas if Δ &gt; 1.3 beta, the compound may be efficient in 0.001 mole/L concentration. The critical value of Δ may be lower in solution with 0.01 mole/L inhibitor concentration. Although Δ alone is not sufficient to account for the variation in the experimental inhibition efficiencies, the present result indicates that compounds which may be easily excited will be inefficient inhibitors because they may be altered or decomposed after the excitation takes place.

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Hsu, Ray-Wen, Hung-Lun Liao, and Pen-Cheng Wang. "Removal of aqueous metals from wastewater using porous functional heterocyclic aromatic amines." In 2016 IEEE 11th Annual International Conference on Nano/Micro Engineered and Molecular Systems (NEMS). IEEE, 2016. http://dx.doi.org/10.1109/nems.2016.7758280.

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Ayerdurai, Viknasvarri, Maciej Cieplak, Alvaro Garcia-Cruz, et al. "Molecularly Imprinted Polymer Based Capacitive Chemosensor for Determination of Heterocyclic Aromatic Amines in Food Samples." In I3S 2022. MDPI, 2022. http://dx.doi.org/10.3390/engproc2022021051.

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Zamora, Rosario, and Francisco J. Hidalgo. "Lipid Oxidation and the Formation of Processing-induced Toxicants in Foods: Acrylamide and Heterocyclic Aromatic Amines." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.320.

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Ho, Vikki, Sarah Peacock, Thomas E. Massey, et al. "Abstract A10: Exposure to heterocyclic aromatic amines, genetic susceptibility and bulky DNA adduct levels in blood leukocytes." In Abstracts: Thirteenth Annual AACR International Conference on Frontiers in Cancer Prevention Research; September 27 - October 1, 2014; New Orleans, LA. American Association for Cancer Research, 2015. http://dx.doi.org/10.1158/1940-6215.prev-14-a10.

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Hsu, Ray-Wen, and Pen-Cheng Wang. "Tuning nanostructured morphology in polymers based on heterocyclic aromatic amines using phenyl amines as additive initiators for the construction of porous functional materials." In 2015 10th International Microsystems, Packaging, Assembly and Circuits Technology Conference (IMPACT). IEEE, 2015. http://dx.doi.org/10.1109/impact.2015.7365215.

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Rohrmann, Sabine, Anja Sander, and Jakob Linseisen. "Abstract B105: Intake of heterocyclic aromatic amines and the risk of prostate cancer in the EPIC‐Heidelberg cohort." In Abstracts: AACR International Conference on Frontiers in Cancer Prevention Research‐‐ Dec 6–9, 2009; Houston, TX. American Association for Cancer Research, 2010. http://dx.doi.org/10.1158/1940-6207.prev-09-b105.

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Azeez, Hashim J., and Roshna Bahram. "Synthesis and spectroscopic identification of a new series of 2-iminothia-zolidin-4-one compounds from aromatic heterocyclic primary amines." In 6TH INTERNATIONAL CONFERENCE AND WORKSHOPS ON BASIC AND APPLIED SCIENCES. Author(s), 2017. http://dx.doi.org/10.1063/1.5004296.

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