Meat and the N-nitroso compound - BFNP-E0047-I скачать в хорошем качестве

Meat and the N-nitroso compound - BFNP-E0047-I

BFNP-E0047-I Meat and the N-nitroso compound Digestion of raw meat can lead to the formation of N-nitroso compounds, such as nitrosamines, through chemical processes that occur in the gastrointestinal tract. These compounds are known to be potentially carcinogenic. Raw meat naturally contains amino acids, amines and amides, which can serve as precursors for the formation of N-nitroso compounds. Although raw meat does not contain artificial preservatives, it may contain nitrates and nitrites from the environment or the composition of the food itself. Furthermore, some bacteria present in the digestive tract can convert nitrates into nitrites. The acidic environment of the stomach, along with the presence of nitrites, facilitates the chemical reaction that leads to the formation of N-nitroso compounds. In the stomach, nitrites can react with amines and amides to form N-nitroso compounds . Therefore, even without additives, the combination of natural precursors present in meat, nitrites produced by bacteria or naturally present, and the acidic environment of the stomach, can result in the formation of N-nitroso compounds during the digestion of raw meat.