S-Nitroso-N-acetylcysteine Generates Less Carcinogenic N-Nitrosamines in Meat Products than Nitrite-Reference-Cited by-同舟云学术

S-Nitroso-N-acetylcysteine Generates Less Carcinogenic N-Nitrosamines in Meat Products than Nitrite

Published:2018-10-03 Issue:43 Volume:66 Page:11459-11467
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Shpaizer Adi¹,Nussinovich Amos¹,Kanner Joseph¹,Tirosh Oren¹^ORCID

Affiliation:

1. Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel

Funder

Ministry of Agriculture and Rural Development

Tiv Tirat Zvi Ltd.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b04549

Reference51 articles.

1. Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies

2. IARC Monographs Evaluate Consumption of Red Meat and Processed Meat, Press Release No. 240; International Agency for Research on Cancer, World Health Organization, Oct. 26, 2015. See the following: https://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf

3. Carcinogenicity of consumption of red and processed meat

4. Nitrite Inhibition of Clostridium botulinum : Electron Spin Resonance Detection of Iron-Nitric Oxide Complexes

5. Formation of Bovine Nitrosylmyoglobin. I. pH 4.5-6.5*

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