Your browser doesn't support javascript.
loading
A STUDY OF INHIBITING EFFECT OF ORDINARY VEGETABLES ON THE FORMATION OF N-NITROSO COMPOUNDS / 营养学报
Acta Nutrimenta Sinica ; (6)1956.
Artigo em Chinês | WPRIM | ID: wpr-549779
ABSTRACT
The inhibiting effect of 11 kinds of ordinary vegetables including eggplant, cucumber, Chinese cabbage, fresh kidney bean, tomato, paprika, spinach, carrot, onion and celery on the formation of N-nitroso compounds was studied. Most vegetables inhibited the formation of N-nitrosodimethylamine when am-inopyrine and nitrite added to the vegetable juice and citric acid buffer were incubated in a model system simulated stomach condition (pH 3.00, T 37℃) for 1 hr. The inhibiting rate related to the contents of ascorbic acid in the vegetables ranged from 32.70% to 97.61%. Onion, fresh kidney bean, spinach and eggplant inhibited the formation of N-nitrosodimethylamine effectively with the inhibiting rate of 77.91%, 73.40%, 57.48% and 30.75% respectively (the inhibiting effect of ascorbic acid contained in the vegetables had been excluded). The relationship between the dose and the inhibiting effect of onion, fresn kidney bean, spinach and eggplant was good with the correlation coeffecient 0.756, 0.917, 0.607 and 0.801 (p

Texto completo: DisponíveL Índice: WPRIM (Pacífico Ocidental) Idioma: Chinês Revista: Acta Nutrimenta Sinica Ano de publicação: 1956 Tipo de documento: Artigo

Similares

MEDLINE

...
LILACS

LIS

Texto completo: DisponíveL Índice: WPRIM (Pacífico Ocidental) Idioma: Chinês Revista: Acta Nutrimenta Sinica Ano de publicação: 1956 Tipo de documento: Artigo