K. Goodhead

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It is now well established that cured meat products such as bacon contain trace amounts of N-nitrosodimethylaminel and that on cooking, N-nitrosopyrrolidine is f ~ r m e d . ~ ~ The origin of the N-nitrosopyrrolidine is not conclusively established, but may be formed from proline by nitrosation and subsequent decarb~xylation.~ The present study is(More)
Haemodynamic responses to low levels of lower body negative pressure (LBNP) were investigated in two groups of healthy, normotensive volunteers (8 men and 8 women) during two repeated experimental runs on two occasions, the latter determined by the different phases of the menstrual cycle in the women. The data consisted of systolic blood pressure (SBP),(More)
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