Used primarily in scientific research as a mutagenic compound, this chemical serves as a model substance for studying DNA damage and carcinogenesis. It is commonly employed in assays such as the Ames test to evaluate the mutagenic potential of new compounds, helping assess environmental and food safety. Due to its ability to induce oxidative stress and form DNA adducts, it is also used in toxicology studies to understand mechanisms of cancer development and to test the efficacy of chemopreventive agents. Its presence is often monitored in cooked meats, as it forms during high-temperature cooking and is associated with increased cancer risk, making it relevant in nutritional and public health research.