Role of vitamin E as nitrite scavenger and N-nitrosamine inhibitor: a review.
This review covers the following three aspects: 1. In vivo and in vitro inhibition of N-Nitrosamine formation. 2. Inhibition of N-Nitrosamines in food model systems by vitamin E. 3. Synergistic influence of vitamin E and C, and vitamin E and selenium on N-Nitrosamine synthesis. Vitamin E is effective in preventing the nitrosation of amino substrates under physiological conditions. Both vitamins (E and C) together have a stronger inhibiting effect on the formation of N-Nitrosamine. Data of this review strongly suggest that alpha-tocopherol, when ingested simultaneously with food, may reduce human exposure to carcinogenic N-Nitrosamine.
Lathia
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Department of Nutritional Physiology and Chemistry, Faculty of Nutrition Science, Fachhochschule Niederrhein, Mönchengladbach, FRG.
Blum
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D000818:Animals; D000970:Antineoplastic Agents; D000975:Antioxidants; D002273:Carcinogens; D006801:Humans; D066298:In Vitro Techniques; D009573:Nitrites / Q000037:antagonists & inhibitors*; D009602:Nitrosamines; D014810:Vitamin E / Q000502:physiology*
D000970:Antineoplastic Agents; D000975:Antioxidants; D002273:Carcinogens; D009573:Nitrites; D009602:Nitrosamines; D014810:Vitamin E