Chemistry and biological activity of volatile and nonvolatile mutagenic compounds from cooked food.

E. Overvik, I. Berg, M. Kleman, Jan-Ake Gustafsson

Research output: Contribution to journalReview article

3 Scopus citations

Abstract

Cooking fumes constitute a major part of the mutagenic activity detected in indoor air samples. The chemical nature of the smoke mutagens has not been determined, but existing data indicate the presence of carcinogenic heterocyclic amines, previously identified in crust and pan residue from fried meat. Reports on the chemical nature and biological activity of these compounds are reviewed.

Original languageEnglish (US)
Pages (from-to)408-414
Number of pages7
JournalIARC scientific publications
Issue number104
StatePublished - Jan 1 1990

ASJC Scopus subject areas

  • Medicine(all)

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