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Last updated on April 19, 2014 at 18:42 EDT

Latest Heterocyclic compounds Stories

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2010-12-16 10:16:03

By Shelley Littin, NASA Space Grant intern, University of Arizona Research conducted by UA microbiologist Sadhana Ravishankar has shown that a compound in oregano reduces the formation of potentially cancer-causing compounds that can form in grilled meat. Adding oregano to meat before grilling could reduce the formation of potentially cancer-causing compounds by up to 78 percent, University of Arizona researchers have found. The spice also helps inactivate harmful E. coli O157:H7 in the...

2008-05-16 06:00:00

By Ward, Weslyn C Lamb, Erin C; Gooden, David; Chen, Xin; Burinsky, David J; Simon, John D ABSTRACT Three naturally occurring pyrrole acids were found in Sepia, human black hair, and bovine choroid and iris melanosomes using high-performance liquid chromatography and mass spectrometry- pyrrole-2,3-dicarboxylic acid (PDCA), pyrrole-2,3,5-tricarboxylic acid (PTCA) and pyrrole-2,3,4,5-tetracarboxylic acid (PTeCA). PDCA and PTCA are common markers quantified from oxidative degradation of...