[Production of nitric oxide metabolites during transplanted tumors growth with different metastatic potential].

The endogenous formation of metabolites of NO - nitrite (NI), nitrates (NA) and volatile nitrosamines in the body, tumor tissue and by abdominal cavity by macrophages for dynamics was investigated in mice F1(C57BlxCBA), Balb/c and BDF with subcutaneous transplanted tumors (Erlich carcinoma - EC and metastatic Lewis lung carcinoma - LLC). It was shown that growth of EC was accompanied by a statistically significant increase in the concentrations of NI and NA in tumor tissue to (7.3±4.

[Investigation of the content of carcinogenic compounds in commercial smoked fish].

The authors performed investigations of the content of polycyclic aromatic hydrocarbons (PAH) (n = 17) and their nitro derivatives (n = 5) in commercial cold and hot smoked herrings and greenlings. The level of benz(a)pyrene in all fish samples was found to be well below the current sanitary and hygienic limits. The concentration of N-nitrosoamines in cold smoked fish was slightly below that in hot smoked one.

[Carcinogenic components of smokeless tobacco and tobacco-free cigarettes].

The investigation deals with an assessment of carcinogenicity and mutagenicity of samples of smokeless tobacco now on the Russian market as well as ash from alternative cigarettes made of aromatic herbs. Our data showed that the levels of polycyclic aromatic hydrocarbons, volatile and tobacco-specific N-nitrosoamines complied with the standards in the producer-countries. Smokeless tobacco extracts failed to show (Ames) any mutagenic effects such as the "read-out frame shift" or "base-pair replacement" patterns.

[Content of N-nitrosamines in smoked fish and canned food].

The composition and contents of major N-nitrosoamines (NA) in the edible part of herrings and rock trouts exposed to hot and cold smoking and in the Smoked fish in oil type cans were studied. Among NA, only N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA) were detected in all samples. In the cold-smoked fish, the levels of NDMA and NDEA were higher than in the hot smoked fish and cans.