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Nitrosation kinetics of phenolic components of foods and beverages

✍ Scribed by M. Paz Fernández-Liencres; Emilio Calle; Samuel González-Mancebo; Julio Casado; Bartolomé Quintero

Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
99 KB
Volume
29
Category
Article
ISSN
0538-8066

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✦ Synopsis

derstood [3]. The nitrosation of certain aromatics is nevertheless of considerable biomedical interest in view of the proven carcinogenic or mutagenic properties of the resulting products. This is the case of phenol and its derivatives [4 -7]: the phenol derivative tyramine, which occurs in cheese, meat extract, beer, and soybean products [8 -10] has been identified as one of the precursors largely responsible for the mutagenic activity of certain Japanese soy sauces treated with nitrite [11,12]; and bamethan [1-(4-hydroxyphenyl)-2-butylaminoethan-ol], a phenolic drug used for long-term oral treatment of cardiovascular disease, is both nitrosatable and a directly acting mutagen [13]. In view of their status as nitrosatable pre-

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