Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-Glucuronosyltransferases

Michael A. Malfatti, James S. Felton

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)
Original languageEnglish (US)
Title of host publicationNutritional Genomics: Discovering the Path to Personalized Nutrition
PublisherJohn Wiley & Sons, Inc.
Pages331-352
Number of pages22
ISBN (Print)0471683191, 9780471683193
DOIs
StatePublished - May 10 2006
Externally publishedYes

Fingerprint

heterocyclic amines
cooked foods
Glucuronosyltransferase
Amines
Food

Keywords

  • Heterocyclic amines (HAs) and cancer
  • UDP-glucuronosyltransferase biochemistry
  • UGT-mediated N-hydroxyl-PhIP glucuronidation

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Malfatti, M. A., & Felton, J. S. (2006). Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-Glucuronosyltransferases. In Nutritional Genomics: Discovering the Path to Personalized Nutrition (pp. 331-352). John Wiley & Sons, Inc.. https://doi.org/10.1002/0471781797.ch15

Susceptibility to Exposure to Heterocyclic Amines from Cooked Food : Role of UDP-Glucuronosyltransferases. / Malfatti, Michael A.; Felton, James S.

Nutritional Genomics: Discovering the Path to Personalized Nutrition. John Wiley & Sons, Inc., 2006. p. 331-352.

Research output: Chapter in Book/Report/Conference proceedingChapter

Malfatti, MA & Felton, JS 2006, Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-Glucuronosyltransferases. in Nutritional Genomics: Discovering the Path to Personalized Nutrition. John Wiley & Sons, Inc., pp. 331-352. https://doi.org/10.1002/0471781797.ch15
Malfatti MA, Felton JS. Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-Glucuronosyltransferases. In Nutritional Genomics: Discovering the Path to Personalized Nutrition. John Wiley & Sons, Inc. 2006. p. 331-352 https://doi.org/10.1002/0471781797.ch15
Malfatti, Michael A. ; Felton, James S. / Susceptibility to Exposure to Heterocyclic Amines from Cooked Food : Role of UDP-Glucuronosyltransferases. Nutritional Genomics: Discovering the Path to Personalized Nutrition. John Wiley & Sons, Inc., 2006. pp. 331-352
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