Effects of N-nitrosopyrrolidine, nitrite and pyrrolidine on tumour development in mice as related to ingestion of cured meat.

Abstract

The incidence of tumours in mice fed a standard chow diet and given either N-nitrosopyrrolidine (NPyr), nitrite (NO(2)) or nitrite plus pyrrolidine (NO(2) + Pyr) in the drinking water for 12 months at 100mg, 1 g and 1 g plus 100mg/litre, respectively, was compared with that for a control group (C) receiving no additives. Differences between groups in weight… (More)
DOI: 10.1016/0309-1740(82)90054-7

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