Heterocyclic

Cooking meats with charcoal or gas grills can cause the formation of compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). ❋ Laura Johannes (2011)

The scientists speculated that carcinogens called heterocyclic amines may be involved. ❋ Unknown (2010)

Burning and charring grilled meat can cause cancer-causing substances called heterocyclic amines (HCAs) to form in foods. ❋ Unknown (2010)

But cooking muscle meats and other protein foods at high heats can create carcinogenic chemicals called heterocyclic amines (HCAs). ❋ Unknown (2009)

Grilling food until its overcooked, burned, or charred can transform amino acids and other natural substances in the foods into compounds called heterocyclic amines, which have been shown to cause cancer in laboratory animals. ❋ Unknown (2009)

High heat, indoors or out When protein from any muscle source -- beef, chicken, pork or fish -- is exposed to high temperatures for a long time, it forms a chemical called heterocyclic amines, or HCAs. ❋ Unknown (2009)

Cooking at very high temperatures can also contribute to the formation of carcinogenic compounds called heterocyclic amines. ❋ Unknown (2008)

Charred meat is high in carcinogens called heterocyclic amines. ❋ Woodson Merrell (2008)

There is a fair amount of concern that eating too much grilled meat, particularly beef and chicken, can increase the risk of developing cancer; both the heat and the smoke create carcinogens called heterocyclic amines. ❋ Unknown (2008)

Grilling meats can form carcinogens called heterocyclic amines (HCAs); however, some eye-opening studies comparing sweet Western barbecue sauces with Asian antioxidant-containing marinades showed that the Western honey-based marinades increased dangerous HCAs (sugar does it again!) ❋ Kat James (2007)

Finally, frying and grilling meat, poultry, and fish to a well-done degree may increase cancer risk by generating a group of known carcinogens called heterocyclic amines. ❋ M.D. Walter C. Willett (2005)

Like well-browned meats themselves, meat stocks and sauces whose flavor comes from browned pan juices or from long reduction carry small quantities of chemicals called heterocyclic amines. ❋ Harold McGee (2004)

Structurally, it's a stiffened chain of aromatic rings, hexagons like the gold one that slides and taps above Hilary Bounce's navel, alternating here and there with what are known as heterocyclic rings. ❋ Pynchon, Thomas (1978)

Three major types of the cancer-causing chemicals, collectively called heterocyclic amines ❋ Unknown (2010)

[Jimmy] had sex with [Ana], who had sex with Billy, who had sex with [Lisa], who had sex with Jimmy. Damn heterocycle ❋ Mojo-sexy (2011)