Nitrosamine formation from vegetables produced in Japan
2005
Ohtsuki, R.(Tokyo Univ. of Pharmacy and Life Science, Hachioji (Japan)) | Kikugawa, K.
Many vegetables produced m Japan contain large amounts of nitrate that may be converted into nitrite m the oral cavity and afford carcinogenic nitrosamines m the stomach On the other hand, vegetables contain ascorbate and other components that may affect the formation of nitrosamines In this study, nitrosamine formation from vegetables with high nitrate content produced m Japan was examined under simulated oral cavity and stomach conditions. Extracts of chingensai, komatsuna and itomitsuba were digested with nitrate reductase and subsequently treated with an excess of morphohne at pH 3.0. The amount of N-nitrosomorpholine produced from each of the vegetable extracts was not affected by the vegetable components m the extracts Addition of a large amount of ascorbate was required to decrease nitrosamine formation from the extract The results indicated that nitrosamine formation from these vegetables could not be prevented by other components m the vegetables.
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