POTENTIAL OF ENDOGENOUS FORMATION OF VOLATILE NITROSAMINES FROM NIGERIAN VEGETABLES AND SPICES

被引：9

作者：

ATAWODI, SE

MADUAGWU, EN

PREUSSMANN, R

SPIEGELHALDER, B

机构：

[1] NATL VET RES INST,TOXICOL SECT,VOM,NIGERIA

[2] GERMAN CANC RES CTR,INST TOXICOL & CHEMOTHERAPY,NEUENHEIMER FELD 280,W-6900 HEIDELBERG,GERMANY

[3] UNIV IBADAN,DEPT BIOCHEM,IBADAN,NIGERIA

来源：

CANCER LETTERS | 1991年 / 57卷 / 03期

关键词：

N-NITROSAMINE; SIMULATED NITROSATION; FOODSTUFF; CANCER ETIOLOGY;

D O I：

10.1016/0304-3835(91)90160-J

中图分类号：

R73 [肿瘤学];

学科分类号：

100214 ;

摘要：

Nitrosatability of dried Nigerian vegetables and spices was investigated under simulated gastric conditions. N-Nitroso-dimethylamine (NDMA) was the only volatile nitrosamine found above the preformed level except in ugwu where N-nitroso-piperidine (2.3 ppb) was also detected. The lowest NDMA value of 0.4 ppb was found in bitterleaf while onions had the highest level (14.7 ppb) of nitrosation. The results suggest that, under endogenous conditions, nitrosation of these foodstuffs could be an important contributory factor in cancer aetiology.

引用

页码：219 / 222

页数：4

共 23 条

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