Nitrite curing of chicken, pork, and beef inhibits oxidation but does not affect N-nitroso compound (NOC)-specific DNA adduct formation during in vitro digestion

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 8, 2014, Pages 1980-1988

  Van Hecke, Thomas ^a   Vanden Bussche, Julie ^a   Vanhaecke, Lynn ^a   Vossen, Els ^a   Van Camp, John ^a   De Smet, Stefaan ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

colorectal cancer; health; heme Fe; processed meat

Indexed keywords

ALDEHYDES; ANIMALS; BEEF; CARBONYL COMPOUNDS; CURING; DISEASES; HEALTH; IRON COMPOUNDS; OXIDATION; PORPHYRINS; PROTEINS;

4-HYDROXY-2-NONENAL; COLORECTAL CANCER; IN-VITRO DIGESTIONS; LIPID OXIDATION; N-NITROSO COMPOUNDS; PROCESSED MEAT; PROTEIN OXIDATION; VOLATILE ALDEHYDES;

MEATS;

FOOD PRESERVATIVE; HEME; LIPID; NITRITE; NITROSO DERIVATIVE;

ADULT; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CHICKEN; DIGESTION; DNA ADDUCT; FOOD PRESERVATION; HUMAN; MALE; MEAT; METABOLISM; MIDDLE AGED; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; SWINE;

ADULT; ANIMALS; CATTLE; CHICKENS; DIGESTION; DNA ADDUCTS; FOOD PRESERVATION; FOOD PRESERVATIVES; HEME; HUMANS; LIPIDS; MALE; MEAT; MIDDLE AGED; NITRITES; NITROSO COMPOUNDS; NUTRITIVE VALUE; OXIDATION-REDUCTION; SWINE;

EID: 84894735508     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4057583     Document Type: Article

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