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 (nī-trō′sə-mēn′, nī′trōs-ăm′ēn)
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.]


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


(naɪˈtroʊ səˌmin, ˌnaɪ troʊsˈæm ɪn)

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 ?
A nitrosamine mix stock solution containing seven N-nitrosamines, namely N-nitroso-n-methylethylamine (NMEA), N-nitrosodi-n-butylamine (NDBA), N-nitrosodi-n-propylamine (NDPA), N-nitrosodiethylamine (NDEA), N-nitrosodimethylamine (NDMA), N-nitrosopiperidine (NPIP) and N-nitrosopyrrolidine (NPYR), was purchased from Sigma Aldrich, Germany.
In any case, changes in manufacturing methods and a reduction in the amount of added nitrite have essentially solved the problem of nitrosamine formation in cured meat.
In both cases, one of the major products found was a TSNA that is absent in freshly emitted tobacco smoke -- the nitrosamine known as NNA.
The investigators propose that the cellular alterations that occur as a result of nitrosamine exposure are fundamentally similar to those that occur with aging, as well as Alzheimer's, Parkinson's, and type 2 diabetes mellitus.
Strategies for minimizing nitrosamine formation during disinfection.
There's one problem: This additive turns into something cancerous called nitrosamine in the body.
The controller features in-line electronic flow sensors, a convenient digital display with added controls and functionality, a narrow footprint, and an embedded nitrosamine option control for the 255 NCD.
Governments in Europe and North America recommend that manufacturers of baby-bottle nipples and other products for infants restrict nitrosamine concentrations.
According to EFSA, the two products turn into the harmful chemical nitrosamine when used in products such as cured meats or sausages.
They also readily acknowledge that no studies exist yet showing a connection between lower nitrosamine levels in tobacco products and reduced health risk.
But there is controversy surrounding the link between nitrite and the formation of nitrosamine, a known carcinogen in meat products.
Also, vitamin C is known to react against the above-mentioned contaminants in tobacco smoke: as an antioxidant against free radicals, as a chelator of lead, and as an inhibitor of nitrosamine formation from nitrogen dioxides.