Stich H F, Dunn B P, Pignatelli B, Ohshima H, Bartsch H
IARC Sci Publ. 1984(57):213-22.
Polyphenolic compounds (PPC) isolated from betel nuts and some dietary PPC were examined for their modifying effects on N-nitrosation in vitro and in vivo. The formation of N-nitrosodiethylamine (NDEA) and N-nitrosoproline (NPRO) was either enhanced or inhibited by PPC from betel nuts, depending on (1) the structure of the PPC, (2) the pH of the reaction medium, (3) the relative concentrations of nitrite and PPC, and (4) the nature of the nitrosatable amino compounds. Both catalysis and inhibition of endogenous nitrosation of proline were observed in rats, although to a lesser extent than in vitro. Caffeic and ferulic acids, as well as the PPC-containing beverages tea and coffee, exerted inhibitory effects on endogenous formation of NPRO in two human subjects. These results demonstrate that PPC can modify the yield of endogenously formed N-nitroso compounds, and may thus effect the carcinogen burden in man.
对从槟榔中分离出的多酚类化合物（PPC）以及一些膳食PPC进行了研究，考察它们在体外和体内对N-亚硝化作用的调节效果。槟榔中的PPC对N-亚硝基二乙胺（NDEA）和N-亚硝基脯氨酸（NPRO）的形成既有增强作用，也有抑制作用，这取决于：（1）PPC的结构；（2）反应介质的pH值；（3）亚硝酸盐和PPC的相对浓度；（4）可亚硝化氨基化合物的性质。在大鼠体内观察到脯氨酸内源性亚硝化作用既有催化作用，也有抑制作用，不过程度小于体外。咖啡酸和阿魏酸，以及含PPC的茶和咖啡饮料，对两名人类受试者体内NPRO的内源性形成产生了抑制作用。这些结果表明，PPC能够改变内源性形成的N-亚硝基化合物的产量，因此可能会影响人体中的致癌物负荷。
