Maillard reaction product
Any thermal degradation product obtained as a result of a chemical reaction between an amino acid and a reducing sugar (Maillard reaction, a non-enzymatic browning procedure that usually imparts flavour to starch-based food products).
Bronsted base
A molecular entity capable of accepting a hydron from a donor (Bronsted acid).
(via organic amino compound )
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mutagen
An agent that increases the frequency of mutations above the normal background level, usually by interacting directly with DNA and causing it damage, including base substitution.
carcinogenic agent
A role played by a chemical compound which is known to induce a process of carcinogenesis by corrupting normal cellular pathways, leading to the acquistion of tumoral capabilities.
genotoxin
A role played by a chemical compound to induce direct or indirect DNA damage. Such damage can potentially lead to the formation of a malignant tumour, but DNA damage does not lead inevitably to the creation of cancerous cells.
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3,8-dimethyl-3H-imidazo[4,5-f]quinoxalin-2-amine
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2-Amino-3,8-dimethyl-3H-imidazo(4,5-f)quinoxaline
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ChemIDplus
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2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline
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KEGG COMPOUND
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8-MeIQX
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ChemIDplus
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8-Methyl-IQX
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KEGG COMPOUND
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