Role of vitamin E as nitrite scavenger and N-nitrosamine inhibitor: a review
Lathia, D.; Blum, A.
International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift für Vitamin- und Ernahrungsforschung. Journal International de Vitaminologie et de Nutrition 59(4): 430-438
1989
ISSN/ISBN: 0300-9831 PMID: 2699323 Document Number: 2679
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.
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