What are the effects of nitrosamine?
Nitrosamines are considered to be strong carcinogens that may produce cancer in diverse organs and tissues including lung, brain, liver, kidney, bladder, stomach, esophagus, and nasal sinus.
What is nitrosamine formation?
Nitrosamines are formed by reaction of secondary or tertiary amines with a nitrosating agent. In foods, the nitrosating agent is usually nitrous anhydride, formed from nitrite in acidic, aqueous solution. Food constituents and the physical make-up of the food can effect nitrosamine formation.
What is Nitrosation reaction?
N-Nitrosation is a reaction of amines with nitrite to form nitrosamines. Nitrosamines are hazardous because they are carcinogenic. (28-30) The N-nitrosation reaction proceeds with the same mechanism as denitrification of ammonium nitrite, which is already confirmed to be accelerated by freezing.
Can amides form nitrosamines?
Primary amides react with nitrous acid to give the parent acid of the amide and N2, and can be used as nitrous acid traps. Amides of dialkanolamines can give rise to the corresponding nitrosamines by reaction with ionic nitrites (Loeppky et al, 1982, 1984).
How does N nitrosamines cause DNA damage?
Nitrosamines exert their toxic and mutagenic effects by alkylating N-7 of guanine, leading to destabilization and increased breakage of DNA [4–9].
What are aromatic amines found in?
Aromatic amines are chemicals found in industrial and manufacturing plants, tobacco smoke, commercial hair dyes, and diesel exhaust.
What is ring Nitrosation?
Nitrosation of pyrrole or alkylpyrroles can result in ring opening or oxidation of the ring and removal of the alkyl groups. This is illustrated by the formation of the maleimide derivative 147 from 2,3,4-trimethylpyrrole. 3-Nitroso derivatives 148 are obtained from indoles; they exist largely in oximino forms 149.
Is Nitrosation reversible?
Iron and copper enzymes are known to promote reversible S-nitrosation/denitrosation in biology.
What happens when nitrates interact with red meats?
But something different happens when nitrates are used in meat processing. When nitrates interact with certain components in red meat (haem iron, amines and amides), they form N-nitroso compounds, which cause cancer. The best known of these compounds is nitrosamine.
What are carcinogenic effects?
Carcinogens may increase the risk of cancer by altering cellular metabolism or damaging DNA directly in cells, which interferes with biological processes, and induces the uncontrolled, malignant division, ultimately leading to the formation of tumors.
