Abstract
THE effect of phenolic compounds on the rate of nitrosation of secondary amines is not a simple one. Tannins inhibit nitrosamine formation1, but in suitable conditions gallic acid catalyses the nitrosation of diethylamine, the rate being dependent on pH and gallic acid concentration2. Some phenolic constituents of smoked foods3 inhibit nitrosation of morpholine at pH 3.0. Phenolic compounds react with nitrite at a much faster rate than do secondary amines4, but chlorogenic acid and 4-methylcatechol catalyse5 the nitrosation of piperidine at gastric pH. We report here that nitrosophenols can catalyse N-nitrosamine formation.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
