Lathia D, Blum A
Department of Nutritional Physiology and Chemistry, Faculty of Nutrition Science, Fachhochschule Niederrhein, Mönchengladbach, FRG.
Int J Vitam Nutr Res. 1989;59(4):430-8.
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.
