Heterocyclic Amines: The Concept of Heterocyclic Amines, the Consequence of Ingesting Heterocyclic Amines, Heterocyclic Amines Causing Cancer, the Cooking Process Causing Heterocyclic Amines, and Using Herbs to Combat the Effects of Heterocyclic Amines

When cooking red meat on a high temperature for long periods of time, chemicals are produced called heterocyclic amines. When ingested, heterocyclic amines penetrate the cell and bind to deoxyribonucleic acid. Heterocyclic amines damage  deoxyribonucleic acid  and if it occurs where mitosis is proceeded, it can turn otherwise healthy cells into cancerous cells. During the cooking process, high heat allows amino acids and sugars to combine and create free radicals (the precursors to heterocyclic ...

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