EFFECTS OF QUERCETIN AND RESVERATROL ON AHR ACTIVATION IN MOUSE HEPATOCYTES EXPOSED TO BEEF CHAR**

Studies have shown that the consumption of meat, particularly charred beef, causes an increased risk of cancer. When beef is grilled at high temperatures, carcinogens such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are produced. These compounds can bind to and activate the aryl hydrocarbon receptor (AhR), leading to their metabolic activation into DNA-adduct-forming carcinogens. In recent studies, stilbenoids, such as resveratrol, and bioflavonoids, such as quercetin, have been shown inhibit the activation of the AhR, thus preventing the PAHs from activating the receptor. These chemicals are found in a variety of edible vascular plants, including those that produce fruits, vegetable, nuts, seeds, herbs, spices, flowers, tea and red wine. In our studies, we will treat Hepa1.1 mouse hepatocytes with solutions of charred beef extract in either phosphate-buffered saline or ethanol to confirm transcriptional upregulation of an AhR-mediated cyp1a1 luciferase reporter gene. We will further investigate whether co-treatment with resveratrol or quercetin can block activation of the AhR in hepatocytes exposed to extracts of charred beef.