2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine

**2-Amino‑1‑methyl‑6‑phenylimidazo[4,5‑b]pyridine (PhIP)** is a heterocyclic amine formed during the cooking of meat and fish at high temperatures. It is the most abundant mutagenic heterocyclic amine in cooked meats. PhIP is produced via Maillard reactions involving creatine/creatinine and amino acids such as phenylalanine in the presence of sugars or lipids. It acts as a carcinogen and mutagen; it is metabolically activated by cytochrome P450 enzymes (notably CYP1A2), leading to DNA adduct formation and potential carcinogenicity. PhIP also exhibits estrogenic activity by inducing transcription of estrogen-regulated genes and stimulating mitogen‑activated protein kinase signaling pathways. The International Agency for Research on Cancer (IARC) classifies PhIP as possibly carcinogenic to humans (Group 2B). It has been used experimentally in basic science research related to cancer but has no approved pharmaceutical use.[1][3][4][5]

Other names

2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine1-methyl-6-phenyl-imidazo[4,5-b]pyridin–2–amineimidazo(4,5-b)pyridine, 2-amino–1–methyl–6–phenyl–