Used in biochemical and pharmaceutical research, particularly in studies of food-derived carcinogens formed during high-temperature cooking, such as grilling or barbecuing meat. This compound belongs to the heterocyclic amine class and exhibits DNA mutagenic activity, serving as a model substance in laboratory assays for detecting carcinogens, including the Ames test, to evaluate the toxicity and genotoxic potential of novel chemicals. Additionally, it is investigated to elucidate cancer development mechanisms and to develop therapeutic agents that mitigate risks associated with dietary carcinogens.