Inhibition of p-aminophenol metabolism: a possible mechanism of enhancement of aniline hydroxylation.

Abstract

The p-hydroxylation of aniline has been traditionally determined by measurement of p-aminophenol (PAP) formation. Comparison of isotopic and colorimetric procedures indicate that the actual amount of aniline metabolized exceeds the among of PAP recovered. Data suggest that enhancement of p-hydroxylation of aniline by acetone, malaoxon and paraoxon may… (More)

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