Effect of Green Tea on the Formation of Nitrosamines, and Cancer Mortality

The effects of repeatedly brewed green tea infusion on the formation of nitrosamine in vitro and in vivo, and on cancer mortality were examined. The first and second brews of green tea infusion inhibited the formation of nitrosomorpholine in the presence of morpholine and nitrite (nitrosation of mor...

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Veröffentlicht in:	Journal of Health Science 2006, Vol.52(3), pp.211-220
Hauptverfasser:	Masuda, Shuichi, Uchida, Shoko, Terashima, Yumeko, Kuramoto, Hiroko, Serizawa, Mika, Deguchi, Yuya, Yanai, Kazuhiro, Sugiyama, Chitose, Oguni, Itaro, Kinae, Naohide
Format:	Artikel
Sprache:	eng
Schlagworte:	carcinogenicity catechin green tea nitrosamine standard mortality ratio
Online-Zugang:	Volltext
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