Research letterDetermination of mutagens, amino-α-carbolines in grilled foods and cigarette smoke condensate
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2018, NeuroToxicologyCitation Excerpt :Multiple subclasses have been identified, notably aminoimidazoaazarenes (AIA) and α/β-carbolines. AIA HCAs are formed through the Maillard reaction between amino acids and sugars, producing pyridine or pyrazine, which later reacts with creatine in a heat-dependent reaction (Skog et al., 1998), while the formation of α/β-carbolines is dependent on the pyrolysis of glutamic acid and tryptophan exposed to high temperatures over a period of time (Matsumoto et al., 1981). To date, specific HCAs have been identified that may affect the DA system.
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