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. 1991:(105):584-7.

Stability of mutagenic nitrosated products of indole compounds occurring in vegetables

H G Tiedink  1 , J A Davies, W M Jongen, L W van Broekhoven
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  • PMID: 1855922

Stability of mutagenic nitrosated products of indole compounds occurring in vegetables

H G Tiedink et al. IARC Sci Publ. 1991.

Abstract

Levels of indolylglucosinolates in Brassica vegetables correlated significantly with the amounts of N-nitroso compounds formed in these vegetables after nitrite treatment. Nitrosation of indole-3-carbinol, indole-3-acetonitrile and indole, hydrolysis products of an indolylglucosinolate, resulted in formation of nitrosated products, which were directly mutagenic to Salmonella typhimurium TA100. The nitrosated products were unstable at pH 2 but stable at pH 8. Experiments to elucidate the mechanisms behind these differences in stability showed an equilibrium between the nitrosated indole compound and the free compound plus nitrite.

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