Benzopyrene is a five-ring polycyclic aromatic hydrocarbon that is crystalline and yellow color as part of its physical properties. Is highly carcinogenic. It is a product of incomplete combustion at temperatures between 300 and 600 °C. Is found in coal tar, in smoke, and in charbroiled food. Latest studies revealed increased levels of Benzopyrene in burnt toast.
Consequences of Benzopyrene
A recent research in Kansas State University made a discovery that link between vitamin A and emphysema in smokers. Benzopyrene, a common carcinogen found in cigarettes, is the link to the deficiency, When fed to rats, benzopyrene induces vitamin A deficiency.
In October 18, 1996, a study provided the first true molecular evidence conclusively linking components in tobacco smoking to lung cancer. A chemical found in tobacco smoking, benzopyrene, causes genetic damage in lung cells that is identical to the damage observed in the DNA of most malignant tumors of the lungs.
A 2001 National Cancer Institute study found levels of benzo(a)pyrene, to be significantly higher in foods cooked well-done on the barbecue, particularly steaks, chicken with skin, and hamburger. Japanese scientists showed cooked beef contained mutagens chemicals that change the genetic structure of DNA.
Interaction with DNA
Benzopyrene diol epoxide binds to DNA, it disrupts the normal process of copying DNA and thus introduces errors into the cells. Eventually, such mutations can cause cells to grow faster than normal, pile up on each other, and form cancerous tumors.
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