Chemical Modification of Dna with Muta- Carcinogens. I. 3-Amino-I-Methylqhpyrido(4, 3-Blindole and 2-Amino-6- Rnethyldipyrido(L, 2-A: 3', 2'-Dlimidazole : Metabolic Activation and Structure of the Dna Adducts

By Hashimoto, Yuichi

Book Id: WPLBN0000070866
Format Type: PDF eBook
File Size: 0.3 MB
Reproduction Date: 2005

Title:	Chemical Modification of Dna with Muta- Carcinogens. I. 3-Amino-I-Methylqhpyrido(4, 3-Blindole and 2-Amino-6- Rnethyldipyrido(L, 2-A: 3', 2'-Dlimidazole : Metabolic Activation and Structure of the Dna Adducts
Author:	Hashimoto, Yuichi
Volume:
Language:	English
Subject:	Government publications, United Nations., United Nations. Office for Disarmament Affairs
Collections:	Government Library Collection, Disarmament Documents
Historic Publication Date:
Publisher:	United Nations- Office for Disarmament Affairs (Unoda)


Citation APA MLA Chicago Hashimoto, Y. (n.d.). Chemical Modification of Dna with Muta- Carcinogens. I. 3-Amino-I-Methylqhpyrido(4, 3-Blindole and 2-Amino-6- Rnethyldipyrido(L, 2-A: 3, 2-Dlimidazole : Metabolic Activation and Structure of the Dna Adducts. Retrieved from http://www.gutenberg.us/

Description
Government Reference Publication

Excerpt
Excerpt: The goal of chemical investigation of chemical carcinogenesis is to elucidate the chemical events caused by chemical carcinogens in the body; such knowledge would be useful for the effective prevention and treatment of cancer. A large number of carcinogens is believed to be present in our environment, many of which should be detectable as mutagens by Ames assay using bacteria and mammalian metabolic enzyme systems (I). An important current problem is the presence of carcinogens in cooked foods. It was shown that cooked foods such as broiled beefsteak, broiled fish, and hamburger contain strong mutagens formed by heating during the cooking process (2-5).