Efficacy of Vitamin E to Prevent Nitrosamine Formation

Mergens, William J.

doi:10.1111/j.1749-6632.1982.tb31232.x

Cited by 21 publications

(11 citation statements)

References 10 publications

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“…Several authors offered an explanation for the principle by which vitamin E was employed as a nitrosamine blocking agent (Kamm et al, 1977). In this case, vitamin E also acted as an antioxidant agent that could reduce the nitrosating agent NO + to a non nitrosating compound (Mergens, 1982). This inhibition occurred because vitamin E could compete effectively with susceptible amines or amides for the nitrosating agent.…”

Section: Resultsmentioning

confidence: 99%

“…This inhibition occurred because vitamin E could compete effectively with susceptible amines or amides for the nitrosating agent. The above-mentioned vitamin E action in the prevention of nitrosamine formation was similar to that of vitamin C, but while vitamin E is fat soluble, vitamin C is water soluble (Mergens, 1982). In addition, fat soluble vitamin E added to the diet could be effectively absorbed and deposited in the tissues of animals.…”

Section: Resultsmentioning

confidence: 99%

“…Food preservation methods have been implicated as the cause of the high incidence of oesophageal and nasopharyngeal cancer in certain provinces in China (Mergens, 1982). Food such as meat is often stored in ambient temperature conditions for two to three days prior to processing in nonindustrialized developing countries; under such conditions nitrite levels increase rapidly due to the bacterial reduction of nitrate, and this is often accompanied by noticeable flavour changes.…”

Section: Introductionmentioning

confidence: 99%

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Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products

Meineri

Medana

Giancotti

et al. 2013

Journal of Food Composition and Analysis

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products

Meineri

Medana

Giancotti

et al. 2013

Journal of Food Composition and Analysis

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“…Vitamins like -tocopherol and ascorbic acid are also suggested to exert potent free radical scavenging properties (Mergens 1982). The balance between the rate of ROS production and their elimination by different antioxidant systems is of crucial Notes: Values are expressed as mean AE S.D., n ¼ 6.…”

Section: Resultsmentioning

confidence: 99%

Molecular level toxicological evaluation of a dental composite implanted in albino rats

Arun

Silja

Sheeja

et al. 2012

Toxicological & Environmental Chemistry

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Dental composite (DC) resins are synthetic resins which are used as restorative material or adhesives in dentistry. Monomers and other components released into the oral environment from the DC material even after polymerization might affect the surrounding tissues and even the whole body gradually. Biocompatibility of DC has to be stringently evaluated since the fillings are in close contact with mucosa, tooth, and pulp. Common difficulties with various current dental materials include allergies, chemical leakage from the material, and pulpal irritation which are due to the byproducts of chemical reactions during different stages of material hardening. Dental Products Laboratory of Sree Chitra Tirunal Institute for Medical Sciences and Technology developed a new BIS-GMA-based DC. In this study the oxidative stress induced by this DC material in vivo was tested for a period of 1, 4, 8, 26, or 52 weeks in albino rats. Dental materials were implanted intramuscularly into the gluteus muscle and oxidative biomarkers such as lipid peroxidation, 8-oxo-deoxyguanosine (8-OHdG) concentration, and total glutathione content analyzed. Data showed no significant changes in antioxidant defense system and 8-OHdG levels in nuclear DNA of the tissue. Serum biochemical results confirmed that animals were in normal functioning physiological state.

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“…The most convincing evidence for the involvement of vitamin C in cancer prevention is the ability of ascorbic acid to prevent N-nitroso compound formation (37,38,40,69). The potential for this blockage of nitrosamine formation (40)].…”

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confidence: 99%

Update on the Effects of Vitamins A, C, and E and Selenium on Carcinogenesis

Birt¹

1986

Experimental Biology and Medicine

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The effects of vitamins A, C, and E and of selenium on carcinogenesis are briefly summarized and updated. These vitamins and minerals were selected because they have been studied extensively in recent years with a variety of carcinogenesis models. The consumption of vitamin A and its precursors (carotenoids) has been negatively correlated with cancer at a number of sites, particularly the lung. Animal investigations on vitamin A involvement in carcinogenesis have generally been of three types: those assessing (i) the effect of vitamin A deficiency, (ii) the effect of excess vitamin A, or (iii) the effect of supplementation with synthetic analogs of vitamin A. Vitamin A deficiency had no effect on salivary gland carcinogenesis, enhanced urinary bladder, lung, and liver carcinogenesis, and inhibited colon carcinogenesis. Excess of various forms of vitamin A (i) enhanced or inhibited skin tumorigenesis, (ii) inhibited mammary carcinogenesis in rats (but not in mice), and carcinogenesis of the forestomach, liver, and urinary bladder (with one model, but not with another), or (iii) enhanced or did not influence lung carcinogenesis. Vitamin A analogs have (i) enhanced or inhibited skin tumorigenesis, (ii) inhibited salivary gland, mammary, and urinary bladder carcinogenesis, (iii) enhanced tracheal and liver carcinogenesis, and (iv) either enhanced or inhibited pancreas carcinogenesis, depending upon the model employed.Although retinoids have been shown to inhibit carcinogenesis at many sites, numerous negative studies have been reported and some reports have indicated enhanced carcinogenesis. The most convincing evidence for the involvement of vitamin C in cancer prevention is the ability of ascorbic acid to prevent formation of nitrosamine and of other N-nitroso compounds. In addition vitamin C supplementation was shown to inhibit skin, nose, tracheal, lung, and kidney carcinogenesis, to either not influence or enhance skin, mammary gland, and colon carcinogenesis, and to enhance urinary bladder carcinogenesis, when given as sodium ascorbate, but not when given as ascorbic acid. Like vitamin C, vitamin E can inhibit nitrosation. Vitamin E was shown to inhibit skin, cheek pouch, and forestomach carcinogenesis, to enhance or inhibit colon carcinogenesis, and to have no effect on or to inhibit mammary gland carcinogenesis, depending upon the method of vitamin E administration or the level of dietary selenium or dietary fat. Selenium effects on carcinogenesis have been recently reviewed and the present discussion only updates this area by indicating that enhancement of carcinogenesis by dietary selenium supplements has been observed in the liver, pancreas, and skin. In conclusion, interactions among these vitamins and minerals, other nutrients and other nonnutrient dietary components in cancer prevention should be vigorously pursued, since studies with vitamins A, C, and E and selenium have generally indicated enhancement, as well as inhibition, of carcinogenesis. o

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Efficacy of Vitamin E to Prevent Nitrosamine Formation

Cited by 21 publications

References 10 publications

Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products

Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products

Molecular level toxicological evaluation of a dental composite implanted in albino rats

Update on the Effects of Vitamins A, C, and E and Selenium on Carcinogenesis

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