
Structural requirements for mutation formation from polycyclic aromatic hydrocarbon dihydrodiol epoxides in their interaction with food chemopreventive compounds
Keywords: PAH, polycyclic aromatic hydrocarbons; PAH-DE, polycyclic aromatic hydrocarbon diol epoxide; CHL, chlorophyllin; EA, ellagic acid; BITC, benzylisothiocyanate; EGCG, epigallocathechingallate; BPDE, (+)-anti-7,8-dihydroxy-9,10-epoxy-7,8,9,10-tetrahydrobenzo