Formation of the comutagenic beta-carboline norharman in a simple tryptophan-containing model system at low temperature (40 degrees C-80 degrees C).

The formation of the comutagenic tryptophan derivate norharman in heat-processed food is a well known phenomenon. As a first step to investigate the possible formation of norharman during food storage particularly in regard to fortified food we developed a model system and studied the non-enzymatic formation of the comutagen at temperatures below 100 degrees C. With standard conditions (4 h, 80 degrees C) iron and copper (Fe2+/Cu2+) was required for the formation of norharman.

[New caffeinated beverages. A pilot survey of familiarity and consumption by adolescents in North-Rhine Westphalia and Berlin and considerations of consumer protection].

It was the aim of the present study to evaluate how adolescents in Germany accept and consume the new caffeinated drinks (NCD), which can now be legally marketed in Germany. In summer and fall 1994, three surveys were carried out at different schools in Germany, (Aachen, Cologne, Wuppertal, Berlin-West and Berlin-Ost). 1,265 boys and girls were asked for acquaintance with NCD (module I) and 875 of them about consumption (module II).