nitrosamine

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nitrosamine

(nī-trō′sə-mēn′, nī′trōs-ăm′ēn)
n.
The group, N2O, having a divalent nitrogen atom bonded to a nitrogen atom that is doubly bonded to an oxygen atom, or any of a series of organic compounds having two alkyl groups bonded to this group. Nitrosamines are present in various food products and are carcinogenic in laboratory animals.
References in periodicals archive ?
What makes processed meats so ideal for forming N-nitroso compounds is that they have a combination of nitrite and proteins from the meat.
Feron, and et al, "Nitrate, nitrite and N-nitroso compounds," European Journal of Pharmacology, vol.
This endogenously formed nitrite, along with nitrite from dietary and drinking-water sources, can react with nitrosatable compounds such as amine- and amide-containing drugs to form N-nitroso compounds in the stomach (Gillatt et al.
The study suggested that the iron in red meat, which is found in blood (heme iron) is thought to combine with protein and nitrates in food to create N-nitroso, a carcinogen, in the gastrointestinal tract.
But a new study has refuted the role of hot dog-derived N-nitroso compounds in colon cancer.
It is useful to recall that nitrate is a precursor in the body's formation of N-nitroso compounds, which are potent carcinogens.
En la decada de los anos 60, y debido al descubrimiento de la formacion de la N-nitrosodimetilamina (NDMA) y de sus efectos cancerigenos (Magee y Barnes, 1956), se abrio un nuevo campo de investigacion sobre la actividad biologica de un gran numero de compuestos N-nitroso.
Intake of nitrate from drinking water and dietary sources may cause increased exposure to N-nitroso compounds through endogenous nitrosation (Mirvish, 1995).
Several processes are associated with meat and cancer: Meat is a source of carcinogens (compounds that can cause cancer) formed during high-temperature cooking as well as a source of N-nitroso compounds--found in food products treated with nitrite.
Processing can produce several cancer-causing substances including N-nitroso compounds, which are the product of nitrates, a common preservative in processed meat.
N-nitroso compounds (NOCs) found in some processed meat products and produced endogenously in the gut, are another class of carcinogens.
Ejemplo de esto es que, a un mismo valor de pH, la piperazina (pka 6, 74) forma un compuesto N-nitroso a una velocidad 5x[10.