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Potential of endogenous formation of volatile nitrosamines from Nigerian vegetables and spices

Atawodi, S. E. and Maduagwu, E. N. and Preussmann, R. and Spiegelhalder, B. (1991) Potential of endogenous formation of volatile nitrosamines from Nigerian vegetables and spices. Cancer Letters, 57 (3). pp. 219-222.

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Abstract

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

Item Type: Article
Uncontrolled Keywords: N-Nitrosamine; o simulated nitrosation; o foodstuff; o cancer aetiology
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mrs Patricia Nwokealisi
Date Deposited: 21 Mar 2017 15:49
Last Modified: 21 Mar 2017 15:49
URI: http://eprints.covenantuniversity.edu.ng/id/eprint/7999

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