果汁、菜汁等对胃癌高发区人群体内N—亚硝基脯氨酸合成的影响  

EFFECTS OF FRUIT JUICE, PROCESSED VEGETABLE JUICE AND VITAMIN C ON ENDOGENOUS FORMATION OF N-NITROSOPROLINEIN SUBJECTS FROM A HIGH-RISK AREA FOR STOMACH CANCER

作　　者：徐国平[1] 宋圃菊[1] 

机构地区：[1]北京医科大学

出　　处：《癌症》1991年第4期275-278,共4页Chinese Journal of Cancer

摘　　要：本文以尿中N-亚硝基脯氨酸(NPRO)排泄量为内源性亚硝化水平的指标,观察了蔷薇果汁、加工菜汁及维生素C(VC)对胃癌高发区人群体内亚硝化过程的影响。受试者服用300mgL-脯氨酸后,尿中NPRO水平显著升高。同时服75mgVC可显著降低NPRO排泄量。含同量VC的57ml果汁则可使NPRO合成降低至显著低于本底水平。受试菜汁呈现促进亚硝化作用。本研究提示,人体内源性亚硝化水平主要取决于饮食等外环境因素。Effects of rosa laevigata(RL) juce, processed vegetable (PV) juice and vitamin C (VC) on the endogenous nitrosation in subjects from a high-risk area for stomach cancer were observed by determining 24-h urinary level of N-nitrosoproline (NPRO) as endogeno-ous nitrosation index. Ingestion of 300mg L-proline resulted in a marked increase in urinary NPRO level in the subjects. Intake of 75mg VC together with L-proline apparently reduced urinary NPRO excretion. However, intake of 57ml RL juice containing the same amount of VC inhibited the NPRO formation to an extent significantly below the baseline. However, PV juiceas proved to enhance the endogenous nitrosation. the present study suggests that endogenous nitrosation in human being mainly depended on external environment factors such as diet and so on.

关 键 词：果汗 菜汗 亚硝基脯氨酸 胃肿瘤 

分 类 号：R735.201[医药卫生—肿瘤]