~ Barbequer Beware! - References

References

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Dashwood RH, et al. 1999. Cancer chemopreventive mechanisms of tea against heterocyclic amine mutagens from cooked meat. Proc Soc Biol Med 220:239-43.

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Hammons GJ, et al. 1997. Metabolism of carcinogenic heterocyclic and aromatic amines by recombinant human cytochrome P450 enzymes. Carcinogenesis 18:851-4.

HCAsaniya N, et al. 1997. Inhibitory activity of green and black tea in a free radical-generating system using 2-amino-3-methylimidazo[4,5-f]quinolone as substrate. Jpn J Cancer Res 88:553-58.

He YH, et al. 1999. Inhibition of DNA adduct formation of 2-amino-1-methyl-6-phebylimidazo [4,5-b]pyridine and the 2-amino-3-methylimidazo [4,5-f]quinoline by dietary indole-3-carbinol in female rats. J Bipochem Mol Toxicol 13:239-47.

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Lewis AJ, et al. 1998. Bioactivation of the cooked food mutagen N-hydroxy-2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine by estrogen sulfotransferase in cultured human mammary epithelial cells. Carcinogenesis 19:2049-53.

Nerurkar PV, et al. 1999. Effects of marinating with Asian marinades or western barcue sauce on PhIP and MelQx formation in barbecued beef. Nutr Cancer 34:147-52.

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