nitrosamine

(redirected from N-nitroso)
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ni·tros·a·mine

 (nī-trō′sə-mēn′, nī′trōs-ăm′ēn)
n.
The group, N2O, having a divalent nitrogen atom bonded to a nitrogen atom that is doubly bonded to an oxygen atom, or any of a series of organic compounds having two alkyl groups bonded to this group. Nitrosamines are present in various food products and are carcinogenic in laboratory animals.

[Latin nitrōsus, full of natron (from nitrum, natron; see niter) + amine.]

nitrosamine

(ˌnaɪtrəʊsəˈmiːn; ˌnaɪtrəʊsˈæmiːn)
n
(Elements & Compounds) any one of a class of neutral, usually yellow oily compounds containing the divalent group =NNO

ni•tros•a•mine

(naɪˈtroʊ səˌmin, ˌnaɪ troʊsˈæm ɪn)

n.
any of a series of compounds with the type formula R2NNO, some of which are carcinogenic, formed in cured meats by the conversion of sodium nitrite.
[< German Nitrosamin (1875); see nitroso-, amine]
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References in periodicals archive ?
In the gut, they become N-nitroso compounds (NOC) that damage the gut wall.
Once the nitrites reach the stomach's acid, they can turn into either nitric oxide or N-nitroso compounds.
During the preparation of the meat, the nitrites combine with other chemicals resulting in N-nitroso compounds.
Some mechanisms thought to be responsible include consumption of N-nitroso compounds formed during meat processing, and the endogenous formation of N-nitroso compounds in the gut, which can be catalyzed by heme iron in red meat.
Curing and smoking meat can generate N-nitroso compounds, which damage DNA High amounts of heme iron--found naturally in red meats--also increase production of these compounds.
For instance, carcinogenic chemicals that form during meat processing include N-nitroso compounds and polycyclic aromatic hydrocarbons.
Also, chemicals called nitrates and nitrites are often used to preserve processed meat, but these can be converted into cancer-causing chemicals called N-nitroso compounds (NOCs).
Although red meat, such as beef, pork and lamb, contains important vitamins and nutrients, the IARC said consumption leads to the formation of N-nitroso compounds, which are carcinogenic, in the colon.
It is also suspected that carcinogenic chemicals may form while the meat is being processed, including N-nitroso compounds and polycyclic aromatic hydrocarbons.
Nitrate is converted in mammalian systems (through bacterial and mammalian enzyme action) to nitrite and then reacts with amines, amides, and amino acids to form N-nitroso compound.
According to Torres, "Both processed and red meats contain high levels of N-nitroso compounds, which can damage DNA, possibly leading to the development of abnormal or cancerous cells.