Possible Genetic Risks from Heat-Damaged DNA in Food

[Image: see text] The consumption of foods prepared at high temperatures has been associated with numerous health risks. To date, the chief identified source of risk has been small molecules produced in trace levels by cooking and reacting with healthy DNA upon consumption. Here, we considered wheth...

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Detalles Bibliográficos
Autores principales: Jun, Yong Woong, Kant, Melis, Coskun, Erdem, Kato, Takamitsu A., Jaruga, Pawel, Palafox, Elizabeth, Dizdaroglu, Miral, Kool, Eric T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10311654/
https://www.ncbi.nlm.nih.gov/pubmed/37396864
http://dx.doi.org/10.1021/acscentsci.2c01247

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10311654/
https://www.ncbi.nlm.nih.gov/pubmed/37396864
http://dx.doi.org/10.1021/acscentsci.2c01247

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