{'fraction_non_alphanumeric': 0.021714285714285714, 'fraction_numerical': 0.0, 'mean_word_length': 5.537313432835821, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Abundance of dimethylamine in seafoods: possible implications in the incidence of human cancer.

Levels of secondary and primary amines in various squids and other seafoods were determined by the newly developed dabsylation-HPLC method. Ammonia and dimethylamine were found in all of the seafoods analyzed, and some of them also contained methylamine, isobutylamine, ethylamine, and/or diethylamine. Extremely high levels of dimethylamine and methylamine were detected in all squids analyzed and in certain other seafoods. Very high activity of trimethylamine oxidase was observed in fresh squid tissue. Pyrolysis of sarcosine HCl and trimethylamine HCl yielded high levels of dimethylamine and methylamine. Various cooking conditions (extracting, frying, and broiling) had profound effects on amine content. Broiling was found to elevate the amine contents in most seafoods.