The organic topic to be discussed: n-Nitrosamines
The organic molecule to be discussed: n-Nitrosodimethylamine, Nitrosopyrrolidine
During these few decades, more nitrogen-based chemicals, like nitrites and secondary amines, were added to our food, which lead to be a suspect reason of increasing Alzheimer’s cases. The nitrogen-based chemicals can be transformed into toxic chemical, n-Nitrosamines, under acidic environment or high temperature while cooking. Scanlan RA states that the most common Nitrosamines occur in food are Nitrosodimethylamine and Nitrosopyrrolidine. According to De la Monte’s study, n-Nitrosamines appear to cause some diseases, including Alzheimer.
Figure 1: Mechanism of formation of n-Nitrosodimethylamine from Dimethylamine
Figure 2: Mechanism of formation of Nitrosopyrrolidine from Sodium Nitrite
Since the Alzheimer is the sixth leading cause of death now in the U.S., many researchers are willing to know what are the causes of this type of disease. Researchers found that n-Nitrosamine is one type of the suspected chemicals that will cause neurological damage to animals. In addition, n-Nitrosamine was known as carcinogenic compound in the 1970s. Nitrosodimethylamine and Nitrosopyrrolidine are the most common Nitrosamines.
When I read this news on Scientific American, Nitrosamine attracted my attention because this compound is not only a carcinogenic, but also suspect to cause Alzheimer. Knowing that some nitrites and nitrates are found in persevered food can be transformed into toxic Nitrosamines in acidic environment like our stomach or high temperature while cooking is helpful. Get to know more about this compound can help us to prevent the risk of the Nitrosamines formed in our body.
In the article, the author states some nitrogen-based chemicals, like nitrites and secondary amines, can transform into Nitrosamines inside animals body....
Please join StudyMode to read the full document