Everything about Heterocyclic totally explained
Heterocyclic compounds are
organic compounds that contain a
ring structure containing atoms in addition to
carbon, such as
sulfur,
oxygen or
nitrogen, as part of the ring. They may be either
simple aromatic rings or non-aromatic rings. Some examples are
pyridine (C
5H
5N),
pyrimidine (C
4H
4N
2) and
dioxane (C
4H
8O
2).
Note that compounds such as
cyclopropane, an anaesthetic with explosive properties, and
cyclohexane, a solvent, are not heterocyclic; they're merely
cycloalkanes. The suffix 'cyclic' implies a ring structure, whereas 'hetero' refers to an atom other than carbon, as above. Many heterocyclic compounds, including some
amines, are
carcinogenic.
Heterocyclic chemistry is the chemistry branch dealing exclusively with synthesis, properties, and applications of heterocycles.
3-Membered rings
Heterocycles with three atoms in the ring are more reactive because of
ring strain. Those containing one heteroatom are, in general, stable. Those with two heteroatoms are more likely to occur as reactive intermediates. Common 3-membered heterocycles are:
4-Membered rings
5-Membered rings
With heterocycles containing five atoms, the
unsaturated compounds are frequently more stable because of
aromaticity.
A large group of 5-membered ring compounds with two heteroatoms are collectively called the
azoles.
Dithiolanes have two sulfur atoms.
6-Membered rings
Six membered rings with a single heteroatom:
With two heteroatoms:
Heterocyclic amines and cancer
Some heterocyclic amines (HCAs) found in cooked meat are known
carcinogens. Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. For example, heterocyclic amines are the carcinogenic chemicals formed from the cooking of muscle meats such as
beef,
pork,
fowl, and
fish. HCAs form when
amino acids and
creatine (a chemical found in muscles) react at high cooking temperatures. Researchers have identified 17 different HCAs resulting from the cooking of muscle meats that may pose human cancer risk. NCI's Division of Cancer Epidemiology and Genetics found a link between individuals with
stomach cancer and the consumption of cooked meat, and other studies for
colorectal,
pancreatic, and
breast cancer is associated with high intakes of well-done, fried, or
barbecued meats. Other sources of
protein (
milk,
eggs,
tofu, and organ meats such as
liver) have very little or no HCA content naturally or when cooked.
Further Information
Get more info on 'Heterocyclic'.
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