Carcinogens, aflatoxins amines

Using this approach, methods were established for the degradation of selected compounds in the following seven classes of chemical carcinogens aflatoxins, nitrosamines, nitrosamides, polycyclic aromatic hydrocarbons, hydrazines, haloethers and aromatic amines. A first study was also set up to investigate methods of degradation of some antineoplastic agents,... 

The book begins with an overview of the history, principles, and advancement of chromatography. It discusses the use of UHPLC techniques in food metabolomics, approaches for analysis of foodborne carcinogens, and details of UPLC-MS techniques used for the separation and determination of capsaicinoids. Chapters describe the analysis of contaminants in food, including pesticides, aflatoxin, per-fluorochemicals, and acrylamide, as well as potentially carcinogenic heterocyclic amines in cooked foods. 

Some dietary practices are thought to contribute to cancer development (Table 21.7). For example, high-temperature cooking prodnces carcinogens such as heterocyclic amines and polycychc aromatic hydrocarbons, and storing food can allow microbial carcinogens, snch as aflatoxin, to be prodnced (see Figure 21.27). 

Some naturally occurring liver carcinogens are aflatoxin, cycasin, and safrole. A number of synthetic chemicals have been shown to cause liver cancer in animals, including the dialkylnitrosamines, dimethylbenzanthracene, aromatic amines such as... 

A U. S. National Research Council report concludes that natural and synthetic carcinogens are present in human foods at such low levels that they pose little threat.42 It points out that consuming too many calories as fat, protein, carbohydrates, or ethanol is far more likely to cause cancer than consuming the synthetic or natural chemicals in the diet. However, it also mentions several natural substances linked to increased cancer risk heterocyclic amines formed in the overcooking of meat nitrosoamines, aflatoxins, and other mycotoxins.43 Typical of the heterocyclic amine mutagens are compounds 1.9 and 1.10, the first from fried beef and the second from broiled fish 44... 

The various techniques of dispoal of wastes contaminated with chemical carcinogens are then discussed and some validated chemical degradation methods presented for the treatment of wastes and spillage containing aflatoxins, N-nitrosamines, N-nitros-amides, polycyclic aromatic hydrocarbons, hydrazines, aromatic amines, haloethers and some antineo-plastic agents. 

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