We have previously demonstrated the mutagenicities of the charred parts of fish and meat and pyrolysates of amino acids and proteins. 1~ 5) Subsequently, many mutagenic compounds have been isolated from the pyrolysates of amino acids and protein and from cooked foods and their structures have been determined. 5~ 12) Most of these mutagenic compounds were heterocyclic amines and they, showed higher activity on Salmonella ...
