title: Inhibitory effect of Chinese tea on N-nitrosation in vitro and in vivo.
abstract: The inhibitory effect of 145 samples of Chinese tea on the formation of N-nitrosomorpholine was studied in vitro. The rates of inhibition by green tea, crush, tear, curl (CTC) black tea, brick tea, jasmine tea, Oolong tea, sun-dried tea and black tea were positively correlated with their polyphenol contents. An inhibitory effect of green and black tea on endogenous N-nitrosation was also confirmed in humans. Drinking tea after a meal had a greater effect than drinking it before a meal.
authors.affiliation: Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing.
authors.forename: H
authors.initials: H
authors.lastname: Wang
authors.forename: Y
authors.initials: Y
authors.lastname: Wu
mesh_terms: D002273:Carcinogens / Q000378:metabolism*; D006801:Humans; D008297:Male; D009566:Nitrates / Q000378:metabolism; D009602:Nitrosamines / Q000378:metabolism*; D013662:Tea
chemical_list: D002273:Carcinogens; D009566:Nitrates; D009602:Nitrosamines; D013662:Tea; C002741:N-nitrosomorpholine; C031618:sodium nitrate; C010259:nitrosoproline