Explore: Nitrosamines

Nitrosamines (or more formally N-nitrosamines) are organic compounds produced by industrial processes. The chemical structure is R2N−N=O, where R is usually

natural alkaloids combine with nitrate forming the nitrosamines. They are called tobacco-specific nitrosamines because they are found only in tobacco products

drug because of the presence of a nitrosamine, N-Nitroso-quinapril. Testing found that the amount of nitrosamines was above the acceptable daily intake

26 October 2015. Scanlan RA (May 1983). "Formation and occurrence of nitrosamines in food". Cancer Research. 43 (5 Suppl): 2435s – 2440s. PMID 6831466

the formation of nitrosamines but has no effect on S-Nitrosothiols and nitrosyl-heme. Vitamin E (tocopherol) also reduces nitrosamine levels. Bacon fried

many researches nowadays try to point out the hazardous generation of nitrosamines as nitrites link with free peptides in the gastrointestinal system, the

presence of nitrosamines in human medicines as far as possible and to ensure levels of these impurities do not exceed set limits. Nitrosamines are classified

growth of bacteria that facilitate the formation of tobacco-specific nitrosamines, while preserving the desired texture and mouthfeel of the snus. The

cooked. The addition of ascorbate to cured meat reduces formation of nitrosamines (see below), but increases the nitrosylation of iron. The use of nitrite

S-nitroso compounds (nitrosothiols; RS−N=O), N-nitroso compounds (e.g., nitrosamines, RN(−R’)−N=O), and O-nitroso compounds (alkyl nitrites; RO−N=O). Nitroso