Thiols Unsaturation test

Epidemiologic studies in Japan indicate an increased risk of stomach cancer owing to consumption of broiled fish and meats (116). In the United States, stomach cancer incidence has steadily declined since the 1940s, whereas consumption of broiled food has increased (108). In addition, the average human intake of PAHs is only 0.002 of that required to produce cancer in half of animals fed. Test results are often contradictory (117) and many components of food, such as vitamin A, unsaturated fatty acids, thiols, nitrites, and even saUva itself, tend to inhibit the mutagenic activity of PAHs (118—120). Therefore, the significance of PAHs in the human diet remains unknown (121,109). 

The unsaturation and hydroperoxides formed initially in the polymer during the early stages of processing both disappear as a result of the peroxide catalyzed thiol addition to the double bond (41, 42). The resulting BHBM-B is a very powerful thermal antioxidant in an air oven test at 140°C (41), see Figure 9. EBHPT can be similarly bound to PVC to give an effective UV stabilizer (42). 

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