The butter flavorant, diacetyl, forms a covalent adduct with 2-deoxyguanosine, uncoils DNA, and leads to cell death

Chemical Compounds

• Butter 87%
• Nucleobase 69%
• Cell Death 68%
• Guanosine Residue 52%
• 2-Thiobarbituric Acid 48%
• Adduct 45%
• Metformin 45%
• Electrophoretic Mobility 33%

Agriculture & Biology

• diacetyl 82%
• flavor compounds 76%
• butter 76%
• cell death 59%
• DNA 32%
• penicillamine 20%
• nucleobases 17%
• inhibitory concentration 50 12%
• bronchiolitis 11%
• metformin 11%
• thiobarbituric acid 8%
• guanosine 8%
• respiratory tract diseases 7%
• apoptosis 6%
• plasmids 5%
• toxicity 4%
• cells 4%
• dosage 3%

Medicine & Life Sciences

• Diacetyl 100%
• Butter 92%
• Deoxyguanosine 92%
• Cell Death 48%
• DNA 35%
• Penicillamine 18%
• thiobarbituric acid 9%
• Guanosine 8%
• Bronchiolitis 8%
• Metformin 7%
• Lung Diseases 6%
• Plasmids 5%
• Apoptosis 4%