from The American Heritage® Dictionary of the English Language, 4th Edition
- adj. Containing more than one kind of atom joined in a ring.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Having one or more atoms other than carbon in at least one of its rings.
- n. A heterocycle
from The Century Dictionary and Cyclopedia
- In chem., of a substance the molecule is believed to consist of a ring or continuous chain of atoms, containing in such a ring atoms of more than a single element. Thus the molecule of pyridine consists of a ring of six atoms consecutively united with each other, five of these atoms being of carbon and one of nitrogen (each carbon atom having also a hydrogen atom attached to it)—thus:
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a compound containing a heterocyclic ring
- adj. containing a closed ring of atoms of which at least one is not a carbon atom
Cooking meats with charcoal or gas grills can cause the formation of compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
Burning and charring grilled meat can cause cancer-causing substances called heterocyclic amines (HCAs) to form in foods.
The scientists speculated that carcinogens called heterocyclic amines may be involved.
But cooking muscle meats and other protein foods at high heats can create carcinogenic chemicals called heterocyclic amines (HCAs).
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.
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.
Charred meat is high in carcinogens called heterocyclic amines.
Cooking at very high temperatures can also contribute to the formation of carcinogenic compounds called heterocyclic amines.
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.
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!)