The Contribution of cocoa additive to cigarette smoking addiction
The Contribution of cocoa additive to cigarette smoking addiction
The Contribution of cocoa additive to cigarette smoking addiction
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RIVM report 650270002 Page 69 <strong>of</strong> 207<br />
Histamine<br />
octanol water partition coefficient, log KOW: no data available.<br />
conversion fac<strong>to</strong>r: no data available.<br />
Critical assessment<br />
Histamine is composed <strong>of</strong> a heterocylic, two nitrogen a<strong>to</strong>ms containing imidazole<br />
ring (five membered ring with aromatic properties) and a short aliphatic chain ending<br />
with a free amino group.<strong>The</strong> free amino group is a potential group <strong>to</strong> react with<br />
aldehydes and ke<strong>to</strong>nes and with monoamino-oxydase (MOA).<br />
For the nitrogen a<strong>to</strong>ms in the ring: the extra pairs <strong>of</strong> electrons are involved in the picloud<br />
<strong>of</strong> the ring and are not available for sharing with acids.<br />
Conclusion<br />
Histamine is a nitrogen containing heterocyclic compound, linked <strong>to</strong> a short aliphatic<br />
chain with a free amino group. <strong>The</strong> compound contains three nitrogen a<strong>to</strong>ms, each<br />
with a different character; especially the ring nitrogen a<strong>to</strong>ms differ in character from<br />
the nitrogen a<strong>to</strong>m present in the amino group.<br />
Hiastamine potentially acts as a competi<strong>to</strong>r for nicotine with respect <strong>to</strong> the oxidation<br />
reaction with monoamino-oxydase.<br />
FUNCTION IN TOBACCO<br />
No data available.<br />
AMOUNT IN TOBACCO PRODUCTS<br />
Histamine is a natural component <strong>of</strong> <strong>cocoa</strong>, which is added <strong>to</strong> <strong>to</strong>bacco as a flavouring<br />
agent. A typical casing concentration <strong>of</strong> <strong>cocoa</strong> for <strong>cigarette</strong> <strong>to</strong>bacco is 1% (5). <strong>The</strong><br />
average amount <strong>of</strong> histamine in <strong>cocoa</strong> varies from 0.41 – 1.3 µg/g (6). Assuming one<br />
<strong>cigarette</strong> weights approximately 1 g, the maximum histamine amount from <strong>cocoa</strong> in<br />
one <strong>cigarette</strong> is estimated <strong>to</strong> be 13 ng.<br />
AMOUNT IN SMOKE<br />
main stream<br />
No data available.<br />
side stream<br />
No data available.<br />
SOURCE<br />
Histamine is natural component <strong>of</strong> <strong>cocoa</strong>, which is added <strong>to</strong> <strong>to</strong>bacco as a flavouring<br />
agent (5).<br />
ENVIRONMENTAL LEVELS AND HUMAN EXPOSURE<br />
Histamine is found in fermented foods (yeast, lactic acid fermentation). <strong>The</strong><br />
histamine level <strong>of</strong> some foods is: wine (1.5 mg/kg), sherry (3 mg/kg), sauerkraut (38<br />
mg/kg), Dutch cheese (52 mg/kg) and fermented sausage (11 mg/kg) (7).<br />
COMBUSTION PRODUCTS<br />
By combustion <strong>of</strong> the dihydrochloride salt <strong>of</strong> histamine, <strong>to</strong>xic nitrous gasses are<br />
generated (3). No data are available on histamine combustion products in <strong>cigarette</strong>
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