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Related Concept Videos

Preparation of Amines: Reduction of Oximes and Nitro Compounds01:29

Preparation of Amines: Reduction of Oximes and Nitro Compounds

Oximes can be reduced to primary amines using catalytic hydrogenation, hydride reduction, or sodium metal reduction. The reduction of aliphatic and aromatic nitro compounds to primary amines takes place by either catalytic hydrogenation or by using active metals like Fe, Zn, and Sn in the presence of an acid.
Though catalytic hydrogenation can reduce nitrobenzenes, the reduction is nonselective in the presence of other functional groups. For instance, if nitrobenzene contains an aldehyde group,...
1° Amines to Diazonium or Aryldiazonium Salts: Diazotization with NaNO2 Overview01:26

1° Amines to Diazonium or Aryldiazonium Salts: Diazotization with NaNO2 Overview

Nitrous acid and nitric acids are two types of acids containing nitrogen, among which nitrous acid is weaker than nitric acid. Nitrous acid with a pKa value of 3.37 ionizes in water to give a nitrite ion and the hydronium ion.
The nitrous acid is unstable. Hence, it is formed in situ from a solution of sodium nitrite and cold aqueous acids such as hydrochloric or sulfuric acid. In an acidic solution, the –OH group of nitrous acid undergoes protonation to give oxonium ion, followed by water loss...
2° Amines to N-Nitrosamines: Reaction with NaNO201:20

2° Amines to N-Nitrosamines: Reaction with NaNO2

Secondary amines react with nitrous acid to form N-nitrosamines, as depicted in Figure 1. Nitrous acid, a weak and unstable acid, is formed in situ from an aqueous solution of sodium nitrite and strong acids, such as hydrochloric acid or sulfuric acid, in cold conditions. In the presence of an acid, the nitrous acid gets protonated. The subsequent loss of water results in the formation of the electrophile known as nitrosonium ion.
Physical Properties of Amines01:26

Physical Properties of Amines

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.
1° Amines to Diazonium or Aryldiazonium Salts: Diazotization with NaNO2 Mechanism01:37

1° Amines to Diazonium or Aryldiazonium Salts: Diazotization with NaNO2 Mechanism

Nitrous acid is a relatively weak and unstable acid prepared in situ by the reaction of sodium nitrite and cold, dilute hydrochloric acid. In an acidic solution, the nitrous acid undergoes protonation when it loses water to form a nitrosonium ion—an electrophile. Nitrous acid reacts with primary amines to give diazonium salts. The reaction is called diazotization of primary amines.
Drugs Affecting Neurotransmitter Synthesis01:29

Drugs Affecting Neurotransmitter Synthesis

Drugs affecting neurotransmitter synthesis can impact the adrenergic neuron and the synthesis of neurotransmitters. For example, α-methyltyrosine and carbidopa target specific enzymes involved in catecholamine synthesis. α-methyltyrosine inhibits the enzyme tyrosine hydroxylase, which converts tyrosine into dopamine. By blocking this enzyme, α-methyltyrosine reduces dopamine production and other catecholamines. Carbidopa, on the other hand, inhibits the enzyme dopa decarboxylase, which converts...

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Procedures of Laboratory Fumigation for Pest Control with Nitric Oxide Gas
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Inhibitory effect of yuzu essential oil on the formation of N-nitrosodimethylamine in vegetables.

Masayoshi Sawamura1, Yingxia Wu, Chikako Fujiwara

  • 1Department of Bioresources Science, Faculty of Agriculture, Kochi University, B-200 Monobe, Nankoku, Kochi 783-8502, Japan. sawamura@cc.kochi-u.ac.jp

Journal of Agricultural and Food Chemistry
|May 12, 2005
PubMed
Summary
This summary is machine-generated.

Yuzu essential oil significantly inhibits N-nitrosodimethylamine (NDMA) formation in vegetables and saliva. This natural compound offers a protective effect against NDMA, a potentially harmful substance.

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Area of Science:

  • Food Science
  • Natural Product Chemistry
  • Toxicology

Background:

  • N-nitrosodimethylamine (NDMA) is a potentially carcinogenic compound.
  • Vegetable consumption and saliva can contribute to NDMA formation.
  • Citrus essential oils are explored for their health-promoting properties.

Purpose of the Study:

  • To investigate the inhibitory effect of yuzu (Citrus junos Tanaka) essential oil on NDMA formation.
  • To assess the influence of vegetables and saliva on NDMA formation.
  • To elucidate the mechanism of NDMA inhibition by yuzu oil components.

Main Methods:

  • High-Performance Liquid Chromatography (HPLC) was used to measure NDMA formation.
  • Experiments were conducted with 31 species of vegetable extracts and human saliva.
  • Liquid Chromatography-Mass Spectrometry (LC-MS) was employed to study reaction mechanisms.

Main Results:

  • Yuzu essential oil reduced NDMA formation in vegetable extracts by 59-22%.
  • Yuzu essential oil reduced NDMA formation in the presence of saliva by 62-24%.
  • Nitrate accelerated NDMA formation, while ascorbic acid and nitrite had minimal effects at normal levels.

Conclusions:

  • Yuzu essential oil effectively inhibits NDMA formation in complex biological matrices like vegetables and saliva.
  • Terpene hydrocarbons present in citrus essential oils are suggested to be key contributors to NDMA inhibition.
  • Yuzu oil presents a promising natural strategy to mitigate NDMA exposure from dietary sources.