2-Amino-1,6-dimethylimidazo pyridine

Boyce A, Doehmer J, Gooderham NJ. 2004. Phytoalexin resveratrol attenuates the mutagenicity of the heterocyclic amines 2-amino-l-methyl-6-phenylimidazo [4,5-b]pyridine and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline. J Chromatogr B Analyt Technol Biomed Life Sci 802 217-223. 

Figure 14.10 Structures of four of the most abundant HAA in cooked food. PhIP is 2-amino-l-methyl-6-phenylimidazo[4,5-6]pyridine, AocC is 2-amino-9/f-pyrido[2,3-Z)]indole, MelQx is 2-amino-3,8-dimethylimidazo[4,5-/]quinoxaline, and IFP is 2-amino-l,6-dimethylfuro[3,2-e]imidazo[4,5-6]pyridine.

Kinae et al. (2095a) reported that A-heterocyclic amines [2-amino-3-methylimidazo[4,5-/ quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-/ quinoline (MelQ), l-methyl-6-phenyl-l//-imidazo[4,5-/7]pyridin-2-amine (PhIP)] were produced in an incubated solution of D-glucose and several amino acids at much lower temperatures and longer time periods than those encountered in the cooking of various foodstuffs (beef, poultry, fish). Several A-heterocyclic amines not found in CSC were also generated. The generation of the A-heterocyclic amines, as measured by the Ames test (Salmonella typhimurium TA 98), increased in proportion to the conditions imposed 37°C (90 d), 50°C (30 d), 128°C (2 h)... 

---