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Nahrungspflanzen—Freie Aminosäuren und Nitrosamine

Food plants—Free amino acids and nitrosamines

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Abstract

The changes in the content of free amino acids as a result of proteolytic attacks following the harvest of susceptible crops are discussed with respect to influences upon their nutritional value.

The components of nitrosamines e.g. nitrate/nitrite and secondary amines or amino acids are widespread in the plant kingdom. The possible influence upon human health arising from these compounds is briefly reviewed referring to recent publications in this field.

Zusammenfassung

Die Veränderungen im Gehalt an freien Aminosäuren bei empfindlichen Gemüsearten als Folge einer Nachernte-Proteolyse werden im Hinblick auf die Beeinflussung des ernährungsphysiologischen Wertes diskutiert.

Die Vorstufen der Nitrosamine wie Nitrat/Nitrit und sekundäre Amine oder Aminosäuren sind im Pflanzenreich weit verbreitet. Es wird eine kurze Übersicht über mögliche Beeinträchtigungen der menschlichen Gesundheit durch diese Verbindungsklasse aufgrund der neueren Literatur gegeben.

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Author notes

  1. E. Schwerdtfeger

    Present address: Bundesanstalt für Ernährung Institut für Qualitätsforschung pflanzlicher Erzeugnisse, D-6222, Geisenheim/Rhg, B.R.D.

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    1. E. Schwerdtfeger
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    Vortrag gehalten anläßlich der Jahrestagung der Deutschen Gesellschaft für Qualitätsforschung (Pflanzliche Nahrungsmittel) am 8. und 9.10-1974 in Geisenheim/Rhein.

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    Schwerdtfeger, E. Nahrungspflanzen—Freie Aminosäuren und Nitrosamine. Plant Food Hum Nutr 25, 89–103 (1975). https://doi.org/10.1007/BF02590489

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