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Journal articles on the topic 'Heterocyclic aromatic amines'

Author: Grafiati

Published: 4 June 2021

Last updated: 18 February 2022

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1

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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2

OZ, FATIH, and MUKERREM KAYA. "HETEROCYCLIC AROMATIC AMINES IN MEAT." Journal of Food Processing and Preservation 35, no. 6 (April 26, 2011): 739–53. http://dx.doi.org/10.1111/j.1745-4549.2011.00524.x.

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3

Murkovic, M. "Analysis of heterocyclic aromatic amines." Analytical and Bioanalytical Chemistry 389, no. 1 (June 2, 2007): 139–46. http://dx.doi.org/10.1007/s00216-007-1306-z.

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4

Chen, Yuanguang, Fangyu Du, Fengyang Chen, Qifan Zhou, and Guoliang Chen. "Methyl-α-d-glucopyranoside as Green Ligand for Selective Copper-Catalyzed N-Arylation." Synthesis 51, no. 24 (October 14, 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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5

Richling, E., M. Herderich, D. Häring, and P. Schreier. "Analysis of heterocyclic aromatic amines (HAA)." Fresenius' Journal of Analytical Chemistry 360, no. 7-8 (April 2, 1998): 804. http://dx.doi.org/10.1007/s002160050812.

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6

Fujita, Ken-ichi, Genki Toyooka, and Akiko Tuji. "Efficient and Versatile Catalytic Systems for the N-Methylation of Primary Amines with Methanol Catalyzed by N-Heterocyclic Carbene Complexes of Iridium." Synthesis 50, no. 23 (August 30, 2018): 4617–26. http://dx.doi.org/10.1055/s-0037-1610252.

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Efficient and versatile catalytic systems were developed for the N-methylation of both aliphatic and aromatic primary amines using methanol as the methylating agent. Iridium complexes bearing an N-heterocyclic carbene (NHC) ligand exhibited high catalytic performance for this type of transformation. For aliphatic amines, selective N,N-dimethylation was achieved at low temperatures (50–90 °C). For aromatic amines, selective N-monomethylation and selective N,N-dimethylation were accomplished by simply changing the reaction conditions (presence or absence of a base with an appropriate catalyst). These findings can be used to develop methods for synthesizing useful amine compounds having N-methyl or N,N-dimethyl moieties.

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7

Ebrahimi, Behzad, and Maryam Farshidi. "Innovative Approaches for the Degradation of Biogenic Amines in Foods." Current Nutrition & Food Science 15, no. 6 (September 18, 2019): 627–28. http://dx.doi.org/10.2174/1573401314666180620161417.

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Biogenic Amines (BA) are low molecular weight organic bases that have biological activity, they can be formed and degraded as a result of normal metabolic activity in animals, plants and microorganisms, and are usually produced by the decarboxylation of amino acids. The most common biogenic amines which can be found in foods are aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethyl amine) or heterocyclic (histamine, tryptamine) structures.

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8

Lušnic Polak, Mateja, Lea Demšar, Iva Zahija, and Tomaž Polak. "Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks." Czech Journal of Food Sciences 38, No. 4 (August 31, 2020): 248–54. http://dx.doi.org/10.17221/144/2019-cjfs.

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The aim of the present study was to evaluate the effects of grilling temperatures on the formation of heterocyclic aromatic amines (HAAs) in steaks from the pork loin (longissimus lumborum muscle). Grilling was carried out on a double hot plate grill set to the usual grilling temperatures of 120 °C to 280 °C and stopped when the internal temperature of 72 °C was reached. Among individual HAAs, the most abundant was 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP), as a maximum of 28.62 ng g<sup>–1</sup> pork steak. in general, the total HAA levels increased with increasing grilling temperature. Higher HAA levels were observed at 260 °C compared to 240 °C, at 13.97 ng g<sup>–1</sup>, as a 68.7% increase. The highest total HAA levels were found at 280 °C (29.64 ng g<sup>–1</sup> grilled pork steak), as a 258.0% increase compared to 240 °C. These data indicate that the formation of potentially carcinogenic HAAs during the grilling of pork steaks can be minimised by the using of lower grilling temperatures (≤ 240 °C).

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9

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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10

Murkovic, M., Manfred Friedrich, and Werner Pfannhauser. "Heterocyclic aromatic amines in fried poultry meat." Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A 205, no. 5 (October 28, 1997): 347–50. http://dx.doi.org/10.1007/s002170050178.

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11

Tian, Qingqiang, Zongjie Gan, Xuetong Wang, Dan Li, Wen Luo, Huajun Wang, Zeshu Dai, and Jianyong Yuan. "Imidazolium Chloride: An Efficient Catalyst for Transamidation of Primary Amines." Molecules 23, no. 9 (September 2, 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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12

Cai, Tingting, Lihua Yao, and Robert J. Turesky. "Bioactivation of Heterocyclic Aromatic Amines by UDP Glucuronosyltransferases." Chemical Research in Toxicology 29, no. 5 (April 18, 2016): 879–91. http://dx.doi.org/10.1021/acs.chemrestox.6b00046.

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13

Petry, Thomas W., P. David Josephy, Dennis A. Pagano, Errol Zeiger, Kathryn T. Knecth, and Thomas E. Eling. "Prostaglandin hydroperoxidase-dependent activation of heterocyclic aromatic amines." Carcinogenesis 10, no. 12 (1989): 2201–7. http://dx.doi.org/10.1093/carcin/10.12.2201.

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14

Schwarzenbach, Rolf, and Danièle Gubler. "Detection of heterocyclic aromatic amines in food flavours." Journal of Chromatography A 624, no. 1-2 (October 1992): 491–95. http://dx.doi.org/10.1016/0021-9673(92)85698-s.

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15

Felton, J. S., Pilar Pais, Cynthia P. Salmon, and Mark G. Knize. "Chemical analysis and significance of heterocyclic aromatic amines." Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A 207, no. 6 (November 30, 1998): 434–40. http://dx.doi.org/10.1007/s002170050357.

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16

Murkovic, M. "Formation of heterocyclic aromatic amines in model systems." Journal of Chromatography B 802, no. 1 (March 2004): 3–10. http://dx.doi.org/10.1016/j.jchromb.2003.09.026.

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17

Knasmüller, S., M. Murkovic, W. Pfau, and G. Sontag. "Heterocyclic aromatic amines—still a challenge for scientists." Journal of Chromatography B 802, no. 1 (March 2004): 1–2. http://dx.doi.org/10.1016/j.jchromb.2003.11.017.

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18

Yan, Yan, Mao-Mao Zeng, Zong-Ping Zheng, Zhi-Yong He, Guan-Jun Tao, Shuang Zhang, Ya-Hui Gao, and Jie Chen. "A novel one-step extraction method for simultaneously determining eleven polar heterocyclic aromatic amines in meat products by UHPLC-MS/MS." Anal. Methods 6, no. 16 (2014): 6437–44. http://dx.doi.org/10.1039/c4ay00686k.

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19

Pathak, Khyatiben V., Ting-Lan Chiu, Elizabeth Ambrose Amin, and Robert J. Turesky. "Methemoglobin Formation and Characterization of Hemoglobin Adducts of Carcinogenic Aromatic Amines and Heterocyclic Aromatic Amines." Chemical Research in Toxicology 29, no. 3 (February 22, 2016): 255–69. http://dx.doi.org/10.1021/acs.chemrestox.5b00418.

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20

Mendonsa, Shaun D., and Robert J. Hurtubise. "Interactions of Phosphors in Glucose Glasses for Solid-Matrix Phosphorescence." Applied Spectroscopy 55, no. 10 (October 2001): 1385–93. http://dx.doi.org/10.1366/0003702011953522.

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Quenching of the room-temperature solid-matrix phosphorescence (SMP), near-infrared spectrometry, differential scanning calorimetry, and a polarity probe were used to study interactions of heterocyclic aromatic amines in glucose glasses prepared using crystalline glucose and a glucose melt. A near-infrared spectrometry method was developed to determine the wt % moisture in the glucose glasses. The wt % moisture of the glucose glasses was then related to phosphorescence intensities and lifetime ratios of the heterocyclic aromatic amines. A modified form of the Stern–Volmer equation was used to describe the changes in phosphorescence intensity and lifetime ratios. In other experiments, the glass transition temperatures of the glucose glasses were determined using differential scanning calorimetry. The glass transition temperatures were then correlated to the SMP of the heterocyclic aromatic amines in the glucose glasses. Lastly, the micro-environmental polarities of the glucose glasses were studied using a polarity probe. From these results a model was developed that described the effects of several parameters on the glucose glass matrices. For example, water was able to diffuse through channels in the glucose glasses and cause dynamic quenching of the phosphorescence. Also, the hydrogen bonding network in the glucose glasses was disrupted by water. This resulted in matrix quenching of the phosphorescence signals.

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21

Ouyang, Yun-fu, Hai-bo Li, Hong-bing Tang, Yi Jin, and Gui-ying Li. "A reliable and sensitive LCMS-IT-TOF method coupled with accelerated solvent extraction for the identification and quantitation of six typical heterocyclic aromatic amines in cooked meat products." Analytical Methods 7, no. 21 (2015): 9274–80. http://dx.doi.org/10.1039/c5ay01236h.

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22

Turesky, Robert J., and Loic Le Marchand. "Metabolism and Biomarkers of Heterocyclic Aromatic Amines in Molecular Epidemiology Studies: Lessons Learned from Aromatic Amines." Chemical Research in Toxicology 24, no. 8 (August 15, 2011): 1169–214. http://dx.doi.org/10.1021/tx200135s.

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23

Koroleva, E. V., K. N. Gusak, A. L. Ermolinskaya, and Zh V. Ignatovich. "Preparative synthesis of heterocyclic and aromatic N-benzyl amines." Russian Journal of Organic Chemistry 49, no. 4 (April 2013): 563–67. http://dx.doi.org/10.1134/s107042801304012x.

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24

Polak, T., M. Lusnic Polak, S. Brezovnik, and L. Demsar. "Temperature regime and formation of carcinogenic heterocyclic aromatic amines." IOP Conference Series: Earth and Environmental Science 333 (October 14, 2019): 012020. http://dx.doi.org/10.1088/1755-1315/333/1/012020.

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25

Gorlewska-Roberts, Katarzyna M., Candee H. Teitel, Jackson O. Lay, Dean W. Roberts, and Fred F. Kadlubar. "Lactoperoxidase-Catalyzed Activation of Carcinogenic Aromatic and Heterocyclic Amines." Chemical Research in Toxicology 17, no. 12 (December 2004): 1659–66. http://dx.doi.org/10.1021/tx049787n.

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26

Pan, Han, Zhenyu Wang, Haitao Guo, Na Ni, and Dequan Zhang. "Heterocyclic aromatic amines in meat products consumed in China." Food Science and Biotechnology 23, no. 6 (December 2014): 2089–95. http://dx.doi.org/10.1007/s10068-014-0284-0.

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27

Aeschbacher, Hans-Ulrich, and Robert J. Turesky. "Mammalian cell mutagenicity and metabolism of heterocyclic aromatic amines." Mutation Research/Genetic Toxicology 259, no. 3-4 (March 1991): 235–50. http://dx.doi.org/10.1016/0165-1218(91)90120-b.

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28

Airoldi, Luisa, Cinzia Magagnotti, Roberta Pastorelli, and Roberto Fanelli. "Enzyme polymorphisms influencing the metabolism of heterocyclic aromatic amines." Journal of Chromatography B 802, no. 1 (March 2004): 175–81. http://dx.doi.org/10.1016/j.jchromb.2003.10.055.

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29

Morais, C. C., E. C. da Silva Filho, Oberto G. da Silva, Maria G. da Fonseca, Luiza N. H. Arakaki, and J. G. de P. Espínola. "Thermal characterization of modified phyllosilicates with aromatic heterocyclic amines." Journal of Thermal Analysis and Calorimetry 87, no. 3 (March 2007): 767–70. http://dx.doi.org/10.1007/s10973-006-7854-1.

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30

Canales, Romina, Leonardo Mariño-Repizo, Mario Reta, and Soledad Cerutti. "Multi-response optimization of a green solid-phase extraction for the analysis of heterocyclic aromatic amines in environmental samples." Analytical Methods 12, no. 11 (2020): 1504–13. http://dx.doi.org/10.1039/c9ay02712b.

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A method for the multi-response optimization of a green and efficient solid phase extraction treatment combined with liquid chromatography-tandem mass spectrometry was developed for the quantification of ten heterocyclic aromatic amines in waters.

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31

Zamora, Rosario, and Francisco J. Hidalgo. "2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants." RSC Advances 5, no. 13 (2015): 9709–21. http://dx.doi.org/10.1039/c4ra15371e.

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Major chemical reactions dealing with carbonyl chemistry in foods (Maillard reaction and lipid oxidation) play a role in PhIP formation and fate, pointing to this and analogous heterocyclic aromatic amines as outcomes of this chemistry.

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32

Muslim, Rasim Farraj, and Suheb Eaid Saleh. "Synthesis, Characterization and Evaluate the Biological Activity of Novel Heterocyclic Derivatives from Azomethine Compounds." Oriental Journal Of Chemistry 35, no. 4 (August 16, 2019): 1360–67. http://dx.doi.org/10.13005/ojc/350416.

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This research includes synthesis of new seventh-membered heterocyclic derivatives as 1,3-oxazepine-dione derived from azomethine compounds. Azomethine compounds R1-R4 were synthesized by the reaction of aromatic aldehydes with primary aromatic amines. The novel of 1,3-oxazepine-dione derivatives R5-R9 were obtained from the treatment of azomethine compounds with anhydrides. The synthesized compounds were checked by TLC technique, spectral methods (FT-IR, H1-NMR) and measurements of some its physical properties. The biological activity of the heterocyclic derivatives was investigated against bacteria and fungi in vitro.

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33

Su, Biyun, Yaning Li, Dandan Pan, Paison Faida, Tingyu Yan, and Zhan Qu. "Microwave Irradiation Syntheses and Crystal Structures of Two Series of Novel Fivemembered Heterocyclic Mono-Imine Compounds." Current Organic Synthesis 16, no. 3 (June 17, 2019): 444–48. http://dx.doi.org/10.2174/1570179416666181207125604.

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Aim and Objective: The late transition metal complexes with five-membered heterocyclic mono-imine ligands have attracted much attention because of their potential application in olefin polymerization catalysis. In order to increase the coordination ability of heteroatom N and S to center metals, CH3 group was introduced into the side arm of pyrrole imine and thiophene imine respectively, to get two series of novel five-membered heterocyclic imine compounds, mono(imino)pyrroles and mono(imino)thiophenes Materials and Methods: Two series of novel five-membered heterocyclic compounds with the mono-imine group were synthesized from the p-toluene sulfonic acid catalyzed Schiff base condensation of aromatic amines and 2-acetylpyrrole/ 2-acetylthiophene respectively, using CH3 group to substitute the common H atom on the side arm of pyrrole imine/ thiophene imine. Results: All the heterocyclic mono-imine compounds were characterized adequately by means of 1H NMR, 13C NMR, FT-IR, elementary analysis, as well as X-ray crystallographic diffraction. The reactivity differences between two precursor 2-acetylpyrrole and 2-acetylthiophene with aromatic amines were compared and discussed in detail. Conclusion: Compared to traditional heating methods, the solvent-free microwave irradiation seemed more efficient to prepare these series of five-membered heterocyclic mono-imine compounds, which resulted in a higher yield and cleaner product.

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34

Tian, Fengshou, Yahong Chen, Xiaofang Wang, Peng Li, and Shiwei Lu. "Oxidative Carbonylation of Aromatic Amines with CO Catalyzed by 1,3-Dialkylimidazole-2-selenone in Ionic Liquids." Journal of Chemistry 2015 (2015): 1–5. http://dx.doi.org/10.1155/2015/210806.

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1,3-Dialkylimidazole-2-selenone as a novel substituted selenium heterocyclic catalyst was used to catalyze oxidative carbonylation of aromatic amines with carbon monoxide in the presence of air to symmetrical ureas in up to 97% yield in ionic liquids.

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35

Turesky, Robert J., Jason Taylor, Laura Schnackenberg, James P. Freeman, and Ricky D. Holland. "Quantitation of Carcinogenic Heterocyclic Aromatic Amines and Detection of Novel Heterocyclic Aromatic Amines in Cooked Meats and Grill Scrapings by HPLC/ESI-MS." Journal of Agricultural and Food Chemistry 53, no. 8 (April 2005): 3248–58. http://dx.doi.org/10.1021/jf048290g.

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36

Shemehen, R., O. Khilya, and Yu Volovenko. "REACTION OF 2-HETARYL-2-(DIHYDROFURAN-2(3H)-ILIDEN)ACETONITRILES WITH AROMATIC AMINES." Bulletin of Taras Shevchenko National University of Kyiv. Chemistry, no. 1 (57) (2020): 47–51. http://dx.doi.org/10.17721/1728-2209.2020.1(57).12.

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This article reports on the reaction of 2-hetaryl-2-(furanyl-2-ylidene)acetonitriles with aromatic amines as N-nucleophiles. 2-Hetaryl-2-(furanyl-2-ylidene)acetonitriles represent versatile building blocks in syntheses of ω-(N-aryl)alkyl substituted heterocycles due to the presence of 1,3-bielectrophilic acrylonitrile fragment functionalized with unsaturated heterocyclic ring and nucleophilic azaheterocyclic moiety. The carbonyl group masked within the N-arylpyrrolidinylidene fragment which undergoes a ring opening through the reaction with nucleophiles. So, a method for the synthesis of 2-hetaryl-6-hydroxy-3-(arylamino)hex-2-enenitriles and 2-hetaryl-2-(N-arylpyrrolidin-2-ylidene)acetonitriles has been developed by us. The proposed scheme is based on the available reagents using. As a result of Michael addition, the aromatic amines to 2-hetaryl-2-(furanyl-2-ylidene)acetonitriles followed by ring transformations has formed two types of products, depending on the reaction conditions. The reaction of substituted furanylylideneacetonitriles with aromatic amines proceeds in good to high yields affording the corresponding 3-(arylamino)hex-2-enenitriles and 2-(N-arylpyrrolidin-2-ylidene)acetonitriles derivatives. The stereochemistry of the ring-opening reaction follows the rules of a classical SN2 mechanism. The resulting linear products can be cyclized to 2-hetaryl-2-(furanyl-2-ylidene)acetonitriles in high yields by treatment with the catalytic amount of acid or the equimolar amount of aromatic amines. Under these conditions 2-hetaryl-6-hydroxy-3-(arylamino)hex-2-enenitriles arising from reaction gives the ring closure. Since both ring-opening and cyclisation occur with fixed stereochemistry the reaction appears a valuable modification to the preparation of acetonitriles derivatives.

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37

EGOSHI, Kazuo, Hiroshi NAKAOKA, Terumi OKA, and Kouji ABO. "Adsorption of Heterocyclic Aromatic Amines by Low Molecular Weight Cellulose." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 38, no. 6 (1997): 435–40. http://dx.doi.org/10.3358/shokueishi.38.6_435.

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38

Stavric, B., B. P. Y. Lau, T. I. Matula, R. Klassen, D. Lewis, and R. H. Downie. "Mutagenic heterocyclic aromatic amines (HAAs) in ‘processed food flavour’ samples." Food and Chemical Toxicology 35, no. 2 (February 1997): 185–97. http://dx.doi.org/10.1016/s0278-6915(96)00119-6.

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39

da Fonseca, Maria G., Cassio M. Cardoso, Albaneide F. Wanderley, Luiza N. H. Arakaki, and Claudio Airoldi. "Synthesis of modified vermiculite by interaction with aromatic heterocyclic amines." Journal of Physics and Chemistry of Solids 67, no. 8 (August 2006): 1835–40. http://dx.doi.org/10.1016/j.jpcs.2006.04.007.

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40

Pfau, Wolfgang, Francis L. Martin, Kathleen J. Cole, Stanley Venitt, David H. Phillips, Philip L. Grover, and Hans Marquardt. "Heterocyclic aromatic amines induce DNA strand breaks and cell transformation." Carcinogenesis 20, no. 4 (April 1999): 545–51. http://dx.doi.org/10.1093/carcin/20.4.545.

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41

Zhang, Yan, Chundi Yu, Jingbo Mei, and Shuo Wang. "Formation and mitigation of heterocyclic aromatic amines in fried pork." Food Additives & Contaminants: Part A 30, no. 9 (September 2013): 1501–7. http://dx.doi.org/10.1080/19440049.2013.809627.

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42

Brewer, C. "Reduction of Fe(III) porphyrin hydroxides by heterocyclic aromatic amines." Inorganica Chimica Acta 150, no. 2 (November 1988): 189–92. http://dx.doi.org/10.1016/s0020-1693(00)90596-6.

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43

Wu, J., M. K. Wong, H. K. Lee, and C. N. Ong. "Capillary Zone Electrophoretic Determination of Heterocyclic Aromatic Amines in Rain." Journal of Chromatographic Science 33, no. 12 (December 1, 1995): 712–16. http://dx.doi.org/10.1093/chromsci/33.12.712.

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44

Novak, Michael, Sridharan Rajagopal, Lulu Xu, Shahrokh Kazerani, Krisztina Toth, Michael Brooks, and Thach-Mien Nguyen. "Chemistry of carcinogenic and mutagenic metabolites of heterocyclic aromatic amines." Journal of Physical Organic Chemistry 17, no. 67 (May 26, 2004): 615–24. http://dx.doi.org/10.1002/poc.765.

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45

Dong, Xueling, Dameng Liu, and Shaopeng Gao. "Seasonal variations of atmospheric heterocyclic aromatic amines in Beijing, China." Atmospheric Research 120-121 (February 2013): 287–97. http://dx.doi.org/10.1016/j.atmosres.2012.09.010.

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46

Murkovic, M., and W. Pfannhauser. "Analysis of the cancerogenic heterocyclic aromatic amines in fried meat." Fresenius' Journal of Analytical Chemistry 366, no. 4 (February 25, 2000): 375–78. http://dx.doi.org/10.1007/s002160050076.

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47

Gross, G. A., and A. Grüter. "Quantitation of mutagegnic/carcinogenic heterocyclic aromatic amines in food products." Journal of Chromatography A 592, no. 1-2 (February 1992): 271–78. http://dx.doi.org/10.1016/0021-9673(92)85095-b.

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48

Shchutska, Т. О., T. V. Adamchuk, A. E. Podrushnyak, and H. А. Demich. "Heterocyclic aromatic amines as a safety criteriа for meat and fish products." One Health and Nutrition Problems of Ukraine 52, no. 1 (June 24, 2020): 64–69. http://dx.doi.org/10.33273/2663-9726-2020-52-1-64-69.

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Abstract:

Against the background of adverse environmental conditions in Ukraine, experts in the field of medicine, food hygiene note the raising importance of various nutritional factors in increasing the risk of developing cancer. A number of compounds resulting from protein denaturation during the heat treatment of meat and fish products can pose a high risk. Such compounds include heterocyclic aromatic amines (HAA) i.e. substances that, in extremely low concentrations, can carry out mutagenic and carcinogenic effects on the human body. Aim of the Research. To analyse studies from available sources of information about the likelihood and conditions of the formation of chemicals hazardous to human health in foods of animal origin during thermal cooking. Methods and Materials. Review and analysis of scientific publications based on the results of experimental studies of European, American and Japanese scientists. Results and Discussion. Studies have established that in the process of thermal cooking of food products of animal meat, poultry, fish, HAA are formed and accumulate as a result of complex multi-stage chemical reactions with the obligatory participation of amino acids, sugars, creatine and creatinine, which is its cyclic form. The formation of mutagenic HAA is affected by a number of conditions. For example, the accumulation of heterocyclic aromatic amines in fried meat products is most affected by the temperature of the surface of the pan and the outer layer of meat, the duration of frying, the degree of meat chopping, the presence of breading, pickling, the addition of onions to the chopped meat. Conclusions. Taking into account that the diet of more than 40% of the population includes products containing HAA, the development and justification of safety criteria for meat and fish products concerning the content of heterocyclic aromatic amines as well as the development of ways to prevent their formation form an urgent problem. The following tasks must be solved as priorities: – to develop and standardize methods for the determination of HAA in various types of food products; – to conduct studies of the content of HAA in meat and fish products and in culinary products; – to study the influence of various methods of thermal cooking on the accumulation of HAA in finished products made from meat and fish; – to study the effect of the raw materials used and production technologies on the accumulation of HAA in food products; – to optimize the formulae of meat and fish products and their production technologies in order to minimize the number of HAA formed in the finished product; – to justify the acceptable levels of HAA in food products and to develop safety criteria for meat and fish products concerning the content of HAA on the basis of clinical and laboratory studies. Key Words: heterocyclic aromatic amines (HAA), meat products, fish products, thermal cooking, safety.

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Minakawa, Maki, Kouichi Watanabe, Satoru Toyoda, and Yasuhiro Uozumi. "Iridium-Catalyzed Direct Cyclization of Aromatic Amines with Diols." Synlett 29, no. 18 (October 2, 2018): 2385–89. http://dx.doi.org/10.1055/s-0037-1610995.

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We developed an environmentally friendly iridium-catalyzed direct cyclization of aromatic amines with diols that generates the corresponding N-heterocyclic compounds with water as the sole by-product. Thus, under conditions of 165 °C for 18 hours, the direct cyclization of N-methylanilines with 1,3-propanediol by using an IrCl3 catalyst with rac-BINAP as a ligand in mesitylene afforded the corresponding tetrahydroquinoline derivatives with yields ranging from 73 to 83%. Under similar reaction conditions, direct cyclization of anilines with 1,3-propanediol produced the corresponding tetrahydrobenzoquinolizine derivatives with yields ranging from 26 to 76%.

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Vijaykumar, Gonela, and Swadhin K. Mandal. "An abnormal N-heterocyclic carbene based nickel complex for catalytic reduction of nitroarenes." Dalton Transactions 45, no. 17 (2016): 7421–26. http://dx.doi.org/10.1039/c6dt00470a.

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