Precarcinogens in food – Mechanism of action, formation of DNA adducts and preventive measures

Basit Öğe Kaydı
dc.authorid0000-0002-1740-4867en_US
dc.authorscopusid22136607900en_US
dc.authorwosid-en_US
dc.contributor.authorBukowska, Bożena
dc.contributor.authorDuchnowicz, Piotr
dc.contributor.authorBoyuneğmez Tümer, Tuğba
dc.contributor.authorMichałowicz, Jaromir
dc.contributor.authorKrokosz, Anita
dc.date.accessioned2023-10-24T06:08:39Z
dc.date.available2023-10-24T06:08:39Z
dc.date.issued2023en_US
dc.departmentFakülteler, Fen Fakültesi, Moleküler Biyoloji ve Genetik Bölümü
dc.description.abstractFood quality and food composition play key roles in human health. Food may contain harmful ingredients apart from the basic ingredients beneficial to our body. A harmful group of substances entering food from the environment are heavy metals and pesticides. Other toxicants, such as mycotoxins are produced during action of microorganisms contaminating food. The second group of compounds, including heterocyclic aromatic amines, nitrosamines, and acrylamide are formed in food during its processing or improper storage. Due to metabolic activation, these substances are transformed into precancerogens, i.e. electrophilic derivatives that finally form DNA adducts. DNA sites susceptible to the action of electrophilic compounds are atoms with a slight negative charge, especially the N7 position of guanine and N3 of adenine. These modifications may result in various mutations, and consequently, may lead to cancer development. This paper presents the general characteristics of main precancerogens, such as mycotoxins, polyaromatic hydrocarbons, heterocyclic aromatic amines, nitrosamines, and acrylamide present in various food products, formation of specific adducts of these substances with DNA, as well as describes biological consequences of adducts formation. Moreover, different strategies for reducing the levels of these contaminants in food material are discussed.en_US
dc.identifier.citationBukowska, B., Duchnowicz, P., Boyuneğmez Tümer, T., Michałowicz, J., & Krokosz, A. (2023). Precarcinogens in food – Mechanism of action, formation of DNA adducts and preventive measures. Food Control, 152, 109884. https://doi.org/10.1016/j.foodcont.2023.109884en_US
dc.identifier.doi10.1016/j.foodcont.2023.109884
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-85160700260
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2023.109884
dc.identifier.urihttps://hdl.handle.net/20.500.12428/4566
dc.identifier.volume152en_US
dc.identifier.wosWOS:001013566000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorBoyuneğmez Tümer, Tuğba
dc.language.isoen
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAcrylamideen_US
dc.subjectAflatoxinsen_US
dc.subjectBenzo[a]pyreneen_US
dc.subjectHeterocyclic aromatic aminesen_US
dc.subjectNitrosaminesen_US
dc.titlePrecarcinogens in food – Mechanism of action, formation of DNA adducts and preventive measures
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
Tugba_Boyunegmez_Tumer_Makale.pdf
Boyut:
7.35 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Araştırma Makalesi
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Moleküler Biyoloji ve Genetik Bölümü Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu