File:Explanation of Possible Genetic Risks from Heat-Damaged DNA in Food.jpg
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[edit]DescriptionExplanation of Possible Genetic Risks from Heat-Damaged DNA in Food.jpg |
English: "Prior studies have identified small-molecule metabolites (e.g., HCA and PAH) produced at trace levels during cooking that can alkylate human DNA after bioactivation. Our hypothesis describes a potentially more direct and previously undescribed route, whereby consumption of heat- and air-damaged DNA in foods results in direct incorporation of the damaged components into the DNA of mammalian tissue. Critical steps of this process are (i) heat-induced damage to food DNA; (ii) consumption and digestion of food DNA into 2′-deoxynucleotides; (iii) uptake of damaged 2′-deoxynucleosides into cells and activation via the salvage pathway; and (iv) polymerase incorporation into cellular DNA. This has the potential to lead to serious DNA lesions including mutations, abasic sites, and double-strand breaks." |
Date | |
Source | https://pubs.acs.org/doi/10.1021/acscentsci.2c01247 |
Author | Authors of the study: Yong Woong Jun, Melis Kant, Erdem Coskun, Takamitsu A. Kato, Pawel Jaruga, Elizabeth Palafox, Miral Dizdaroglu, and Eric T. Kool |
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current | 15:47, 9 August 2023 | 1,911 × 764 (179 KB) | Prototyperspective (talk | contribs) | Uploaded a work by Authors of the study: Yong Woong Jun, Melis Kant, Erdem Coskun, Takamitsu A. Kato, Pawel Jaruga, Elizabeth Palafox, Miral Dizdaroglu, and Eric T. Kool from https://pubs.acs.org/doi/10.1021/acscentsci.2c01247 with UploadWizard |
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Horizontal resolution | 300 dpi |
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Vertical resolution | 300 dpi |
Color space | sRGB |
Image width | 1,911 px |
Image height | 764 px |
File change date and time | 11:25, 17 May 2023 |
Date and time of digitizing | 11:23, 17 May 2023 |
Date metadata was last modified | 11:25, 17 May 2023 |
Software used | Adobe Photoshop 24.4 (Windows) |
Unique ID of original document | uuid:9d3e61c7-9828-44dc-aa72-dc5c04b61681 |