N-nitrosopiperidina y N-nitrosodibutilamina (I): formación, exposición humana y metabolismo

Abstract

Vegetables, drinking water and meat products are the main sources of exposure to nitrates in humans. The toxicity of these compounds is usually the result of the conversion of nitrates into nitrites, which act as nitrosating agents in the N-nitrosamine formation. N-nitrosamines are one of the most studied carcinogenic group and great concern exists due to its presence in our daily life. However, the performed studies with two N-nitrosamines, N-nitrosopiperidine (NPIP) and N-nitrosodibutylamine (NDBA), are very limited. NPIP is found in meat products with spices in their formulation and NDBA in meat products packed in rubber nettings and in pacifiers and nipples. Moreover, NPIP and NDBA are indirect genotoxic compounds that need a metabolic activation to damage DNA and exert their carcinogenic effect. This process is carried out by cytochrome P450, in particular, by enzymatic isoforms CYP 2A6 y el CYP 1A1, respectively.