Improved method for preparation of S9-activated heterocyclic amines

Exposure to heterocyclic amines.

Many mutagenic heterocyclic amines (HAs) have been isolated from cooked foods and pyrolysates of amino acids and proteins, and the carcinogenicity of 10 of these HAs in rodents and of 1 in monkeys has been reported. Quantification of these carcinogenic HAs in various kinds of cooked foods indicated that the level of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was highest (0.56-69.2 n...

Heterocyclic amines: chemistry and health.

Heterocyclic amines (HAs) occur at the ppb range in foods. Most of them demonstrate potent mutagenicity in bacteria mutagenicity test, and some of them have been classified by the International Agency for Research on Cancer as probable/possible human carcinogens. Their capability of formation even during ordinary cooking practices implies frequent exposure by the general public. Over the past 3...

Effect of heterocyclic amines, vegetables, and fruits on colorectal cancer

Preparation of penicillin. Improved method of isolation.

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Improved Method of Preparation of Glycosylmethylamines

As shown especially for the transformation of the thermally rather unstable α-D-galactofuranosylnitromethane to α-D-galactofuranosylmethylamine, the electron-transfer reduction of glycosylnitromethanes with ferrous ions in aqueous ammonia at room temperature is a very mild and convenient alternative of the preparation of the corresponding glycosylmethylamines. Also βL-rhamnopyranosylmethylamine...