In simple terms, (polycyclic aromatic) compounds that incorporate nitrogen into their makeup, in place of one of the carbon molecules. Practically speaking, the black stuff on your food when you cook out. Honey helps to prevent its formation, which researchers in #2 considered a good thing (not to mention the added effects of selling sweet hamburgers). http://www-space.arc.nasa.gov/~astrochm/azaPAH%20table/N-PAHs.html http://ift.confex.com/ift/2002/techprogram/paper_10890.htm "Heterocyclic aromatic amines (HAAs) are formed in cooked meat and fish products. These compounds are multi-potential carcinogens. Synthetic phenolic antioxidants and vitamin E have been reported to inhibit their formation. Honey contains various phenolic compounds, a-tocopherol, b-carotene and peroxidase which all function as antioxidants under certain circumstances."