Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N‐Nitroso Compounds: The PHYTOME Project

SCOPE: It has been proposed that endogenously form N‐nitroso compounds (NOCs) are partly responsible for the link between red meat consumption and colorectal cancer (CRC) risk. As nitrite has been indicated as critical factor in the formation of NOCs, the impact of replacing the additive sodium nitr...

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Detalles Bibliográficos
Autores principales: van Breda, Simone G., Mathijs, Karen, Pieters, Harm‐Jan, Sági‐Kiss, Virág, Kuhnle, Gunter G., Georgiadis, Panagiotis, Saccani, Giovanna, Parolari, Giovanni, Virgili, Roberta, Sinha, Rashmi, Hemke, Gert, Hung, Yung, Verbeke, Wim, Masclee, Ad A., Vleugels‐Simon, Carla B., van Bodegraven, Adriaan A., de Kok, Theo M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8530897/
https://www.ncbi.nlm.nih.gov/pubmed/34382747
http://dx.doi.org/10.1002/mnfr.202001214

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8530897/
https://www.ncbi.nlm.nih.gov/pubmed/34382747
http://dx.doi.org/10.1002/mnfr.202001214

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