nitrosamine

简明释义

英[ˌnaɪtrəʊsəˈmiːn]美[ˌnaɪtroʊsəˈmiːn]

n. 亚硝胺

英英释义

单词用法

同义词

反义词

例句

1.The malignant transformation of HPV 18 immortalized human bronchial epithelial cell (BEP2D) induced by tobacco specific nitrosamine NNK and its biological characteristics were investigated.

观察了烟草特异亚硝胺nnk诱发HPV -18永生化人类支气管上皮细胞(BEP2D)恶性转化过程中细胞生物学特征的变化。

2.The synthesis of a new nitrosamine, N-1'-methylacetonyl-N-3-me- thylbutyl nitrosamine, isolated from fungus-contaminated fermented corn-bread in Linxian County was reported.

本文报道在林县霉变食物中发现的一种新亚硝胺，即N-3-甲基丁基-N-1’-甲基丙酮基亚硝胺的合成方法。

3.Due to secondary amines existed in some accelerants, which is the main source of nitrosamine, so it is considered to use a new type of accelerant.

由于某些促进剂中含有仲胺，这是亚硝胺的主要来源，因此人们正在考虑使用一类新的促进剂。

4.Made of food grade liquid silicone, which is safe, high transparent, heat-resistant, non-toxic, non-sticky, odorless, Nitrosamine-free and complies with the FDA.

原材料均采进口食品级硅胶，材质安全，高透明度，口感级佳，不含致癌物质亚硝氨，无毒无味耐高温，符合FDA标。

5.Objective To observe the protective role of Ruangan capsule in antagonizing chronic damage of rat liver caused by dimethyl nitrosamine (DMN).

目的观察软肝胶囊对二甲基亚硝胺(DMN)所致大鼠慢性肝损伤模型的保护作用。

6.When they are developed for the second time, the pigments keep going up and are being completely separated from nitrosamine.

当再次展开时，色素继续上升，从而使它们完全分离。

7.Some processed meats contain high levels of nitrosamine, which can be harmful to health.

一些加工肉类含有高水平的亚硝胺，这对健康有害。

8.Certain cooking methods can lead to the formation of nitrosamine in food.

某些烹饪方法可能会导致食物中形成亚硝胺。

9.To reduce the risk of nitrosamine formation, it's best to avoid frying meats at high temperatures.

为了降低亚硝胺形成的风险，最好避免在高温下炸肉。

10.Researchers are studying the effects of nitrosamine exposure on cancer development.

研究人员正在研究亚硝胺暴露对癌症发展的影响。

11.Tobacco smoke contains various carcinogens, including nitrosamine compounds.

烟草烟雾中含有多种致癌物，包括亚硝胺化合物。

作文

Nitrosamines are a class of chemical compounds that have garnered significant attention in the field of toxicology and public health. These compounds, which are formed by the reaction of nitrites and secondary amines, are known to be potent carcinogens. The process through which nitrosamines are created can occur in various environments, including food preservation, tobacco products, and even in the human body. Understanding the implications of nitrosamine (亚硝胺) exposure is crucial for mitigating health risks associated with these substances.The formation of nitrosamine (亚硝胺) typically occurs when nitrites, often used as preservatives in processed meats, react with amines found in proteins. This reaction can lead to the creation of harmful nitrosamines during cooking or digestion. For example, bacon and sausages, which are commonly consumed in many cultures, can contain significant levels of these compounds if not prepared correctly. Studies have shown a correlation between high consumption of processed meats and increased cancer risk, particularly colorectal cancer, largely attributed to the presence of nitrosamine (亚硝胺).In addition to dietary sources, tobacco smoke is another major contributor to nitrosamine (亚硝胺) exposure. Tobacco contains naturally occurring nitrosamines, and when smoked or chewed, these compounds can enter the bloodstream and contribute to the development of various cancers, including lung cancer. This highlights the importance of public health initiatives aimed at reducing tobacco use and educating individuals about the risks associated with nitrosamine (亚硝胺) exposure.Moreover, recent research has suggested that certain industrial processes may also produce nitrosamine (亚硝胺) as byproducts. For instance, rubber manufacturing and the production of some cosmetics can lead to the formation of these harmful compounds. As a result, regulatory agencies are increasingly focusing on limiting nitrosamine levels in consumer products and food items to protect public health.To minimize the risks associated with nitrosamine (亚硝胺), individuals are encouraged to adopt healthier dietary habits. This includes reducing the intake of processed meats and opting for fresh, unprocessed foods whenever possible. Cooking methods can also play a role; for example, grilling or frying at high temperatures can increase nitrosamine formation, so using alternative cooking methods such as steaming or baking may be beneficial.In conclusion, nitrosamine (亚硝胺) compounds are a significant health concern due to their carcinogenic properties. Awareness of their sources and the potential risks associated with exposure is essential for making informed lifestyle choices. By understanding how nitrosamine (亚硝胺) is formed and taking proactive steps to limit exposure, individuals can contribute to better health outcomes and reduce the risk of cancer. Public health policies that aim to regulate and educate about nitrosamine (亚硝胺) in food and products will also play a vital role in safeguarding community health and well-being.

亚硝胺是一类化学化合物，在毒理学和公共健康领域引起了广泛关注。这些化合物是由亚硝酸盐和二级胺反应形成的，已知是强致癌物。亚硝胺的形成过程可以发生在多种环境中，包括食品保鲜、烟草产品，甚至人体内。理解暴露于亚硝胺（nitrosamine）的影响对于减少与这些物质相关的健康风险至关重要。亚硝胺（nitrosamine）的形成通常发生在亚硝酸盐（常用作加工肉类的防腐剂）与蛋白质中的胺反应时。这种反应可能导致在烹饪或消化过程中产生有害的亚硝胺。例如，培根和香肠在许多文化中被广泛消费，如果处理不当，可能含有显著的这些化合物。研究表明，加工肉类的高消费与癌症风险增加之间存在关联，特别是结肠癌，这主要归因于亚硝胺（nitrosamine）的存在。除了饮食来源外，烟草烟雾也是另一个主要的亚硝胺（nitrosamine）暴露来源。烟草中自然存在亚硝胺，当吸烟或咀嚼时，这些化合物可以进入血液并导致多种癌症的发展，包括肺癌。这突显了公共健康倡议的重要性，旨在减少烟草使用并教育个人有关亚硝胺（nitrosamine）暴露的风险。此外，最近的研究表明，某些工业过程也可能作为副产品产生亚硝胺（nitrosamine）。例如，橡胶制造和某些化妆品的生产可能导致这些有害化合物的形成。因此，监管机构越来越关注限制消费者产品和食品中亚硝胺水平，以保护公共健康。为了最小化与亚硝胺（nitrosamine）相关的风险，建议个人采取更健康的饮食习惯。这包括减少加工肉类的摄入，尽可能选择新鲜、未加工的食物。烹饪方法也可能发挥作用；例如，高温烧烤或煎炸可能增加亚硝胺的形成，因此使用蒸或烘烤等替代烹饪方法可能更有益。总之，亚硝胺（nitrosamine）化合物由于其致癌特性而成为一个重要的健康问题。了解其来源及暴露的潜在风险对于做出明智的生活方式选择至关重要。通过理解亚硝胺（nitrosamine）的形成方式并主动采取措施减少暴露，个人可以为更好的健康结果做出贡献，并降低癌症风险。旨在规范和教育关于食品和产品中亚硝胺（nitrosamine）的公共卫生政策也将在保护社区健康和福祉方面发挥重要作用。