(1) Mutagens detectable by Salmonella typhimurium TA98, after activation by liver S-9 fraction, are formed when meat is cooked by frying, broiling and boiling.
(2) Frying or broiling of meat or fish yields powerful genotoxic carcinogens such as 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and related amino-imidazo azaarene carcinogens.
(3) Further studies appear warranted to determine whether some of the adverse effects of environmental carcinogens, as found in cigarette smoke, charcoal-broiled meats, and industrial wastes, might be alleviated by dietary intervention.
(4) A high pressure liquid chromatographic procedure has been developed and applied to the analysis of polycyclic aromatic hydrocarbons (PAH's) in 70 samples of smoked food products commercially available in Canada, and in 6 charcoal broiled meats.
(5) Initial applications have been demonstrated in the analysis of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) in broiled salmon flesh.
(6) The ratios of the average concentrations of APAP in plasma to those of phenacetin markedly increased after the charcoal-broiled beef diet.
(7) Treatment of broiled chicken with 0.5-3 mM nitrite, which is a physiologically feasible concentration in the human stomach under some conditions, induced direct-acting mutagenicity.
(8) Sugimura and associates discovered new types of mutagens as heterocyclic amines that are formed during frying or broiling of meats and fish.
(9) We have synthesized 11 heterocyclic aromatic amines with chemical structures related to that of 2-amino-3-methylimidazo [4,5-f] quinoline (IQ), a potent mutagen occurring in broiled sardines, fried beef and beef extract.
(10) The rat granuloma pouch assay was used to assess the in vivo mutagenic potential of 2-amino-3-methyl-imidazo[4,5-f]quinoline (IQ), a heterocyclic aromatic amine which is formed during the frying of meat and broiling of fish.
(11) Initial application is demonstrated in the analysis of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) in broiled salmon.
(12) Smoke formed during pan-broiling of lean pork was recovered at 3 different pan temperatures: 200, 250 and 300 degrees C, using an efficient device for collection of aerosol and volatiles.
(13) The addition of bran reduced BPH activity to 65% of that observed with the fiber-free, charcoal-broiled beef diet.
(14) Participants who achieved the greatest success reported substituting baking and broiling for frying as their method of food preparation, exercising routinely, eating smaller portions of food, and setting goals for weight loss.
(15) The effect of cooking time on mutagenic activity in crust, pan residue and smoke from pan-broiled pork patties was studied in the Ames Salmonella mutagenicity test system.
(16) The meat mutagens are usually produced in the crust of animal foods during frying, broiling, and baking.
(17) The flavour of the broiled meat indicated deterioration after 11 days of storage.
(18) High levels of mutagenic activity are formed rapidly when frying, or more slowly during broiling.
(19) The central and eastern parts of the state are ribbed with dry mountain ranges and wide, high deserts, broiling in summer and freezing in winter.
(20) Four test were performed to each patient with the intake of: (a) 400 ml of water, (b) 100 g (c) 300 g and (d) 500 g of broiled stems of O. streptacantha Lem.
Carbonado
Definition:
(n.) Flesh, fowl, etc., cut across, seasoned, and broiled on coals; a chop.
(v. t.) Alt. of Carbonade
(n.) A black variety of diamond, found in Brazil, and used for diamond drills. It occurs in irregular or rounded fragments, rarely distinctly crystallized, with a texture varying from compact to porous.