Tags: Chemical Compound, Chemical Substance.
PhIP (2-Amino-1-methyl-6-phenylimidazo[45-b]pyridine) is one of the most abundant heterocyclic amines (HCAs) in cooked meat. PhIP is formed at high temperatures from the reaction between creatine or creatinine (found in muscle meats) amino acids and sugar. PhIP formation increases with the temperature and duration of cooking and also depends on the method of cooking and the variety of meat being cooked. The U.S.
