Lifestyle and Diet
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
Besides cigarette smoking, another type of tobacco addiction is smokeless tobacco. Smokeless tobacco is tobacco that is not burned. Since antiquity, it has been used by Native Americans and Aboriginal peoples of Australia. Consumed either orally or nasally, by chewing, sucking, or sniffing, smokeless tobacco products deliver nicotine without combustion. There are many different forms of smokeless tobacco products consumed globally, but they can be roughly divided into two categories: snuff (finely ground or cut tobacco) and chewing tobacco (whole leaf, plug or twist tobacco) (115). Although all smokeless tobacco products are addictive due to the presence of nicotine, they do not involve combustion, carry no risks associated with smoke inhalation, and are generally accepted to be less hazardous than smoking (115). However, at least 28 chemicals in smokeless tobacco have been found to cause cancer (116). The most harmful chemicals in smokeless tobacco are tobacco-specific nitrosamines, which are formed during the growing, curing, fermenting, and aging of tobacco. The level of tobacco-specific nitrosamines varies by product. Scientists have found that the nitrosamine level is directly related to the risk of cancer (116). Chewing leaf tobacco can lead to nicotine addiction and can cause cancers of the mouth, throat, esophagus, and pancreas. Chewing tobacco products may also cause gum disease, dental problem, pharyngitis, laryngitis, heart disease, stroke, and other health problems (116).
Supercritical Fluid Extraction as a Sample Preparation Tool in Analytical Toxicology
Steven H. Y. Wong, Iraving Sunshine in Handbook of Analytical Therapeutic Drug Monitoring and Toxicology, 2017
A similar technique for off-line collection was used by Maxwell et al.88 for the isolation of trace levels of nitrosamines found in cured meat products such as frankfurters, fried bacon, and boneless hams. These compounds are potential carcinogens, and their levels in food products are monitored by federal regulatory agencies using laborious, solvent-intensive methods.89 An SFE method was developed using the ARS/USDA instrument that extracted frankfurters containing 20 ppb nitrosamines in 17 min with pure SF-CO2. The analyte/fat extract was trapped on an off-line silica gel SPE column (Figure 5–3c). A post-SFE elution of the SPE column with dichloromethane (DCM)/pentane (1:3) removed the fat from the column. A subsequent elution step with 8 ml of 30% ethyl ether or Et2O/DCM removed the nitrosamines. Recoveries were 88 to 100% for the ten volatile nitrosamines as determined by GC with chemiluminescence detection (thermal energy analyzer).
Diet and Cancer Prevention
James M. Rippe in Lifestyle Medicine, 2019
Nitrites and nitrates are often used as preservatives in meats and other “cured” products. These additives are not carcinogenic in experimental animals; however, nitrate can interact with dietary substances, such as amines or amides, to produce N-nitroso compounds (nitrosamines and nitrosoamides), which are potent carcinogens in animals and probably humans58 Epidemiologic studies have demonstrated a direct relationship between nitrosamine exposure and cancer of the stomach, esophagus, nasopharynx, urinary bladder, liver, and brain.58 When 14 volunteers consumed a high red meat diet (325 g) compared to an isocaloric high fish diet (375 g), there were significantly higher nitroso compounds excreted in the feces (9 μmol/d vs. 1.7 μmol/d, respectively).59 Several naturally occurring foods and their constituents, including tea, garlic, and cruciferous vegetables, may inhibit the formation of endogenous nitrosamines.60 This reduction in carcinogen formation may contribute to the generally protective effect of fruit and vegetables on cancer risk since vitamin C may reduce their formation while other compounds such as allyl sulfur may reduce their bioactivation to agents that bind to DNA and thereby lead to the initiation phase of cancer.
Protective effect of rosemary (Rosmarinus officinalis) against diethylnitrosamine-induced renal injury in rats
Published in Biomarkers, 2020
Naglaa H. M. Hassanen, Abdelgawad Fahmi, Engy Shams-Eldin, Mariam Abdur-Rahman
The kidney contains many xenobiotic metabolising enzymes and plays a central role in metabolising drugs and foreign compounds in the body. Kidney diseases represent a worldwide public health issue and can range from mild infection to dangerous kidney failure (Nasri and Rafieian-Kopaeil 2014). Kidneys receive approximately 25% of the cardiac output, and renal tubules have a high tendency for drug uptake via transporter proteins or endocytosis. This can result in high intracellular levels of various drugs and substances that to be metabolised, leading to formation of reactive oxygen species (ROS) and toxic metabolites (Perazella 2009). Excessive ROS production and oxidative stress have been demonstrated to play a role in drug-induced renal damage and tubular necrosis (Lopez-Novoa et al.2011, Abd El-Twab et al.2016). N-nitrosamines are chemical compounds produced by reactions of nitrosating agents and organic amines (Rostkowska et al.1998). High concentration of nitrosamines has been reported in processed meat due to the addition of nitrite to prevent the growth of Clostridium botulinum (Cho and Bratzler 1970). Diethylnitrosamine (DEN) is a potent carcinogenic compound found in soybean, cheese, tobacco smoke, processed meats and a wide variety of dietary prroducts (Verna et al.1996). DEN metabolism generates high levels of ROS leading to mutagenicity and carcinogenesis (Deng et al.2019). Therefore, inhiition of ROS generation can protect against DEN-induced cellular and tissue damage.
Investigating the root cause of N-nitrosodimethylamine formation in metformin pharmaceutical products
Published in Expert Opinion on Drug Safety, 2021
Nasr Eldin Hussein Nasr, Metwaly Gamel Metwaly, Eman Osama Ahmed, Ahmed Roshdy Fares, Aliaa Nabil ElMeshad
The term nitrosamine describes a class of compounds having the chemical structure of a nitroso group bonded to an amine (R1 N (-R2)-N = O). These compounds can be formed by a nitrosating reaction between amines (secondary, tertiary, or quaternary) and nitrous acid [1]. N-nitrosodimethyl amine (NDMA) is considered a human carcinogen according to the World Health Organization (WHO) and the International Agency for Research on Cancer [2]. The US Environmental Protection Agency found an association between NDMA and liver cancer. Also exposure to NDMA may be associated with bladder, renal, pancreatic, intestinal, colon and stomach cancers [3–6]. NDMA is mutagenic, as it transforms to diazonium ions (highly carcinogenic) by interacting with deoxyribonucleic acid (DNA), a reaction catalyzed by cytochrome P450 [7]. Figure 1 shows the chemical reactions leading finally to NDMA formation.
Phytochemicals, antioxidant activity and hepatoprotective effect of ginger (Zingiber officinale) on diethylnitrosamine toxicity in rats
Published in Biomarkers, 2019
Abdelgawad Fahmi, Naglaa Hassanen, Mariam Abdur-Rahman, Engy Shams-Eldin
Hepatocellular carcinoma (HCC) is one of the five most common cancers around the world, and it is the third cause of death from cancer. Nowadays, HCC treatments have proved to be ineffective and alternative strategy has to be found to fight this disease effectively (Parkin et al.2001). The idea of finding synthetic or natural chemical agents to preserve liver cells and protect them against excess oxidative stress is a popular and effective idea to reverse or suppress such diseases or at least not to contribute to any decline of liver function. Phytochemicals play an important role in this regard (Stagos et al.2012). Some vegetables such as spinach contain nitrate. About 5% of ingested nitrates can be metabolized to nitrites inside the mouth cavity by saliva (Hord et al.2009). The resulted nitrites usually react with different types of amines, in addition to N-substituted amides and other related compounds, leading to the formation of nitrosamines. Hence, the first internal source of these toxic compounds, before passage to the bloodstream, is the gastrointestinal canal. Moreover, further DEN metabolism in the liver leads to increase the oxidative stress due to the generation of free radicals causing cell injury by interacting with DNA, which plays a role in carcinogenesis (Brendler et al.1992).
Related Knowledge Centers
- Amine
- Chemical Structure
- Nitrite
- Nitrous Acid
- Organic Chemistry
- Organic Compound
- Carcinogen
- Nitroso
- Alkyl Nitrite
- X-Ray Crystallography