Wikimedia Commons

File:Cooking Results in High Levels of Damage to DNA in Food.jpg

Original file ‎(2,092 × 1,716 pixels, file size: 425 KB, MIME type: image/jpeg)

Captions

Captions

From the study "Possible Genetic Risks from Heat-Damaged DNA in Food"

Summary

edit
Description
English: "Measurements of specific forms of damage in DNA from food after heating and cooking reveal elevated levels of damage. (a) Illustration of deamination of cytosine affording uracil in DNA. (b) Uracil quantification assay in gDNA extracted from HeLa cells, employing UDG and a fluorescent probe for AP sites. (c) Procedure of DNA damage quantification with GC–MS/MS and LC–MS/MS in DNA extracted from food samples. (d–g) Levels of 10 types of DNA damage quantified with GC–MS/MS and LC–MS/MS in DNA extracted from raw (−) and cooked (B = boiled, R = roasted) food samples. n.d. = not determined. Cooked foods were boiled (100 °C, 20 min) or roasted (220 °C, 15 min) before DNA extraction. Uncertainties are standard deviations."
Date
Source https://pubs.acs.org/doi/10.1021/acscentsci.2c01247
Author Authors of the study: Yong Woong Jun, Melis Kant, Erdem Coskun, Takamitsu A. Kato, Pawel Jaruga, Elizabeth Palafox, Miral Dizdaroglu, and Eric T. Kool

Licensing

edit
w:en:Creative Commons
attribution
This file is licensed under the Creative Commons Attribution 4.0 International license.
You are free:
  • to share – to copy, distribute and transmit the work
  • to remix – to adapt the work
Under the following conditions:
  • attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

File history

Click on a date/time to view the file as it appeared at that time.

Date/TimeThumbnailDimensionsUserComment
current15:47, 9 August 2023Thumbnail for version as of 15:47, 9 August 20232,092 × 1,716 (425 KB)Prototyperspective (talk | contribs)Uploaded a work by Authors of the study: Yong Woong Jun, Melis Kant, Erdem Coskun, Takamitsu A. Kato, Pawel Jaruga, Elizabeth Palafox, Miral Dizdaroglu, and Eric T. Kool from https://pubs.acs.org/doi/10.1021/acscentsci.2c01247 with UploadWizard

You cannot overwrite this file.

There are no pages that use this file.

Metadata

This file contains additional information such as Exif metadata which may have been added by the digital camera, scanner, or software program used to create or digitize it. If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. The timestamp is only as accurate as the clock in the camera, and it may be completely wrong.

Retrieved from "https://commons.wikimedia.org/w/index.php?title=File:Cooking_Results_in_High_Levels_of_Damage_to_DNA_in_Food.jpg&oldid=868029927"