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A General Method for Detecting Nitrosamide Formation in the In Vitro Metabolism of Nitrosamines by Cytochrome P450s
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A General Method for Detecting Nitrosamide Formation in the In Vitro Metabolism of Nitrosamines by Cytochrome P450s

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Quantitative correlation of mutagenic and carcinogenic potencies for heterocyclic amines from cooked foods and

F T Hatch1, M G Knize, D H Moore

  • 1Biomedical Sciences Division, Lawrence Livermore National Laboratory, University of California, Livermore 94550.

Mutation Research
|June 1, 1992
PubMed

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Amines with low molecular weight are usually gaseous at room temperature, while those with high molecular weight are liquid or solids in nature. Usually, low molecular weight amines have a rotten fish-like smell. Diamines typically have a pungent smell. For instance, cadaverine and putrescine, depicted in Figure 1, are two molecules responsible for decaying tissue.
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