| Literature DB >> 3349447 |
A R Tricker1, M Siddiqi, R Preussmann.
Abstract
Twenty samples of dried chillies, fresh chillies and chilli sauces have been analysed for the presence of volatile N-nitrosamines. Over 75% of both dried whole chillies and chilli powder samples analysed contained N-nitrosodimethylamine and N-nitrosopyrrolidine (NPYR) at concentrations of 0.66-16.5 micrograms/kg and 0.48-6.0 micrograms/kg, respectively. Fresh chillies and chilli sauces were not found to contain volatile N-nitrosamines.Entities:
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Year: 1988 PMID： 3349447 DOI： 10.1016/0304-3835(88)90018-3
Source DB: PubMed Journal: Cancer Lett ISSN： 0304-3835 Impact factor: 8.679