The Blocking Effect of Phenolic Acid on N-Nitrosomorpholine Formation in vitro

作     者：LI PlNG WANG HUAI-ZHOU WANG XU-QING AND WU YONG-NING(Institute of Nutrition and Food Hygiene, Chinese Academy of PreventiveMedicine, 29 Nanwei Road, Beijing 100050, China)( Present address: Institute of Environmental Health and Engineering, Chinese Acad 

作者机构：Institute of Nutrition and Food Hygiene Chinese Academy of Preventive Medicine Beijing. 

出 版 物：《Biomedical and Environmental Sciences》 (生物医学与环境科学（英文版）)

年 卷 期：1994年第7卷第1期

页      面：68-78页

核心收录：

学科分类：1004[医学-公共卫生与预防医学(可授医学、理学学位)] 1002[医学-临床医学] 100214[医学-肿瘤学] 100403[医学-营养与食品卫生学] 10[医学] 

主　　题：The Blocking Effect of Phenolic Acid on N Nitrosomorpholine Formation in vitro 

摘      要：Phenolic acids (PAs) are widely found in many daily consumed vegetables and *** inhibitory effects of PAs on Nnitrosomorpholine (NMOR) formation in vitro undersimulated gastric juice condition were studied. The results showed that the inhibjtoryIX)tency of thirteen varieties of PAs differed greatly, which may be related to theirchemical structures; the blocking rate (BR) of different killds of PAs were as follows:caf feic acid, 92.5%; tannic acid, 90.0%; gallic acid, 86.8%; sinaPinic acid, 86.2%; ferulicacid, 8l.l%; chlorogenic acid, 69.4%; gentisic acid, 69.2%; syringic acid, 62.1%; protocatechuic acid, 56.0%; p-coumaric acid, 52.5%; vannilic acid, 35.4%; moreover,p-hydroxybenzoic acid and m-coumaric acid had the least blocking effect or even slightcatalyzing effect. The results also demonstrated that amounts of NMOR formed werenegatively correlated with molar ratio of PAs to nitrite and that the optimum pH forinhibition was between 2 and 3.