nitrosamines


Also found in: Dictionary.

ni·tros·a·mines

(nī-trōs'am-ēnz),
Amines substituted by a nitroso (NO) group, usually on a nitrogen atom, to yield N-nitrosamines; can be formed by direct combination of an amine and nitrous acid (can be formed from nitrites in the acidic gastric juice); some are mutagenic and/or carcinogenic.

nitrosamines

[nīt′rəsam′ēnz]
potentially carcinogenic compounds produced by reactions of nitrites with amines or amides normally present in the body. Nitrites are produced by bacteria in saliva and in the intestine from nitrates normally present in vegetables and in nitrate-treated fish, poultry, and meats. More than 70% of ingested nitrates are from vegetables.

nitrosamines

A class of complex organic nitrogen molecules formed in the stomach by a reaction between nitrites and the amine groups of certain proteins, or else ingested pre-formed in beer and certain drugs or absorbed from cigarette smoke (the nitrosamine levels in smokers is up to eight times that of nonsmokers). Nitrosamines are carcinogenic, and are implicated in cancers of the stomach, oesophagus, nasopharynx and urinary bladder; the reaction between of nitrites and amines can be inhibited with antioxidants, such as vitamins C and E, and others.

nitrosamines

Clinical toxicology A class of complex organic nitrogen molecules, formed in the stomach by a reaction between nitrites and the amine groups of certain proteins, or ingested preformed in beer and certain drugs, or absorbed from cigarette smoke–the nitrosamine levels in smokers is up to 8-fold that of nonsmokers; the reaction between nitrites and amines can be inhibited with antioxidants–eg, vitamins C and E, etc; nitrosamines are implicated in CA of stomach, esophagus, nasopharynx, urinary bladder, etc. Cf Nitrates, Nitrites, Nitrogen, Sodium nitrate.

ni·tro·sa·mines

(nī-trō'să-mēnz)
Carcinogenic chemical compounds produced when nitrite, a preservative typically added to certain foods (especially beer, fish, fish byproducts, and certain types of meat and cheese products), combines with amino acids in the stomach. Nitrosamines can also be found in tobacco smoke and latex products.

nitrosamines

Nitrosylated secondary amines some of which can cause cancer by decomposing to form ALKYLATING AGENTS.

ni·tro·sa·mines

(nī-trō'să-mēnz)
Amines substituted by a nitroso (NO) group, usually on a nitrogen atom, to yield N-nitrosamines; some are mutagenic and/or carcinogenic.

nitrosamines

highly hepatotoxic compounds formed in the rumen by the combination of amines and nitrite. They do not appear to occur naturally in large quantities. Nitrosamine poisoning has also been caused by feeding nitrite-treated fishmeal and Solanum incanum.
References in periodicals archive ?
In conventionally cured processed meats, the addition of nitrite is strictly controlled by regulations designed to minimize nitrosamine formation and maximize protection against botulism.
Nitrosamines are formed by a chemical reaction between nitrites or other proteins.
Strategies for minimizing nitrosamine formation during disinfection.
The chemicals, called nitrosamines, are frequent by-products of the vulcanizing process used to strengthen rubber and make it highly elastic.
Chemical agents that have been characterized as carcinogenic, or are suspected to be carcinogenic in humans including polycyclic aromatic hydrocarbons, nitrosamines, heterocyclic amines, aromatic amines, DES and estrogens, as well as metals and metalloids such as chromium, mercury and arsenic are of interest to NCI.
Containing no nitrosamines, phthalates, or PVC, Dynaflex G2706 thermoplastic elastomer (TPE) compound from GLS Corp.
To counteract that problem, packers then add vitamin C to the meat to delay the formation of nitrosamines.
It may react with chemicals in food or in the stomach to form tiny amounts of cancer-causing nitrosamines.
But nitrates break down to form dangerous nitrosamines, known to be carcinogenic in animals and believed to be the same in human beings.
And since they don't have filters, Bidis deliver three times more carbon monoxide and five times more tar than domestic cigarettes, and contain high levels of phenol, ammonia, nitrosamines and hydrogen cyanide, they said.
Drinking beer might even have posed an increased risk of cancer because of the presence of nitrosamines found in beers brewed before 1990.