Safety Effects against Nitrite and Nitrosamine as well as Anti-mutagenic Potentials of Kale and Angelica keiskei Vegetable Juices
2014
Kim, J.D., Kangwon National University, Chuncheon, Republic of Korea | Lee, O.H., Kangwon National University, Chuncheon, Republic of Korea | Lee, J.S., Kangwon National University, Chuncheon, Republic of Korea | Jung, H.Y., Pusan national University, Yangsan, Republic of Korea | Kim, B.K., Pusan national University, Yangsan, Republic of Korea | Park, K.Y., Pusan national University, Yangsan, Republic of Korea
Vegetables contain high levels of nitrate, which can be converted to nitrite for reaction with secondary amines to form nitrosamines. In this study, we evaluated safety effects against nitrite and nitrosamine as well as anti-mutagenic activities of vegetable juices. To do this, the contents of nitrate, nitrite, and nitrosamines were determined in vegetable juices. The safety effects against nitrite and nitrosamine formation were also investigated under simulated human gastric conditions. The contents of nitrate and nitrite in common and organic kale and Angelica keiskei juices were 931¢¦2,052 mg/kg and 13¢¦82 mg/kg, respectively. However, seven kinds of nitrosamines were not detected in the vegetables juices. The nitrate content decreased when vegetable juices were digested under simulated human gastric conditions. Nitrosamine (N-nitrosodimethylamine) formation under simulated human gastric conditions was inhibited by addition of vegetable juices. In addition, vegetable juices, especially organically cultivated juices, showed anti-mutagenic effects in a Salmonella assay system. These results suggest that organically cultivated vegetable juices are a promising health-promoting source.
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