Project

Formation and genotoxic activity of nitrosylation products in the gastro-intestinal tract: role of nitrite cured meat products and prevention

Duration
31 December 2011 → 31 August 2015
Funding
Federal funding: various
Research disciplines
  • Agricultural and food sciences
    • Veterinary public health and food safety
Keywords
processing digestion nitrite meat antioxidants
 
Project description

The objective of this project is to investigate the effect of nitrite-cured meat products on the formation and toxic activity of nitrosylation products in the gastro-intestinal tract, and to examine the preventive role of antioxidants and other minor food compounds.