Syntheses of five potential heterocyclic amine food mutagens

被引:9
作者
Tanga, MJ
Bupp, JE
Tochimoto, TK
机构
[1] SRI International, Menlo Park, CA 94025
关键词
D O I
10.1002/jhet.5570340303
中图分类号
O62 [有机化学];
学科分类号
070303 ; 081704 ;
摘要
The syntheses of the potential heterocyclic amine food mutagens, 3,5,7-trimethyl-2-aminoimidazo[4,5-b]pyridine, 1,4,7-trimethyl-2-aminoimidazo[4,5-c]pyridine, 1,6,7-trimethyl-2-aminoimidazo[4,5-c]pyridine, 3,4,6-trimethyl-2-aminoimidazo[4,5-c]pyridine, and 1,4,6-trimethyl-7-aminoimidazo[4,5-c]pyridine are described.
引用
收藏
页码:717 / 727
页数:11
相关论文
共 14 条
[1]   ISOLATION AND IDENTIFICATION OF MUTAGENS FROM A FRIED NORWEGIAN MEAT PRODUCT [J].
BECHER, G ;
KNIZE, MG ;
NES, IF ;
FELTON, JS .
CARCINOGENESIS, 1988, 9 (02) :247-253
[2]   COMPARATIVE CARCINOGENICITY OF 4-AMINOBIPHENYL AND THE FOOD PYROLYSATES, GLU-P-1, IQ, PHIP, AND MEIQX IN THE NEONATAL B6C3F1 MALE-MOUSE [J].
DOOLEY, KL ;
VONTUNGELN, LS ;
BUCCI, T ;
FU, PP ;
KADLUBAR, FF .
CANCER LETTERS, 1992, 62 (03) :205-209
[3]   FOOD-BORNE HETEROCYCLIC AMINES - CHEMISTRY, FORMATION, OCCURRENCE AND BIOLOGICAL-ACTIVITIES - A LITERATURE-REVIEW [J].
EISENBRAND, G ;
TANG, W .
TOXICOLOGY, 1993, 84 (1-3) :1-82
[4]  
FELTON JS, 1992, CANCER RES, V52, pS2103
[5]   IDENTIFICATION OF THE MUTAGENS IN COOKED BEEF [J].
FELTON, JS ;
KNIZE, MG ;
SHEN, NH ;
ANDRESEN, BD ;
BJELDANES, LF ;
HATCH, FT .
ENVIRONMENTAL HEALTH PERSPECTIVES, 1986, 67 :17-24
[6]  
JAGERSTAD M, 1983, ACS SYM SER, V215, P507
[7]  
JAGERSTAD M, 1986, GENETIC TOXICOLOGY D, P155
[8]  
Krimen L. I., 1988, ORG SYNTH, V6, P8
[9]   CANCER RISK OF HETEROCYCLIC AMINES IN COOKED FOODS - AN ANALYSIS AND IMPLICATIONS FOR RESEARCH [J].
LAYTON, DW ;
BOGEN, KT ;
KNIZE, MG ;
HATCH, FT ;
JOHNSON, VM ;
FELTON, JS .
CARCINOGENESIS, 1995, 16 (01) :39-52
[10]   INFLUENCE OF CREATINE, AMINO-ACIDS AND WATER ON THE FORMATION OF THE MUTAGENIC HETEROCYCLIC AMINES FOUND IN COOKED MEAT [J].
OVERVIK, E ;
KLEMAN, M ;
BERG, I ;
GUSTAFSSON, JA .
CARCINOGENESIS, 1989, 10 (12) :2293-2301