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Inhibition of DNA Adduct Formation of 2-amino-1-methyl-6-phenylimidazo-(4,5-b)pyridine (PhIP) in the Mammary Gland by Dietary d-Limonene (1994)

Title:

Inhibition of DNA Adduct Formation of 2-amino-1-methyl-6-phenylimidazo-(4,5-b)pyridine (PhIP) in the Mammary Gland by Dietary d-Limonene

Key words:

d-Limonene, cooked meat, PhIP

Research Institution:

Medical College of Ohio

Location:

Ohio

Researcher:

Herman A.J. Schut

Project Description:

Dr. Schut studied the effect of the dietary constituent, d-Limonene, on the mutagenic potential of charred protein-rich foods. One of the most abundant mutagenic compounds in cooked hamburger meat is PhIP, which has been shown to induce mammary tumors in the rat. Dr. Schut investigated the potential of d-Limonene to inhibit the PhIP formation in the mammary gland. These novel studies aimed to identify a naturally-occurring dietary chemopreventive agent against breast cancer.

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