茶叶阻断胃癌高发区人体内源性N-亚硝基脯氨酸合成  

INHIBITORY EFFECT OF GREEN TEA ON ENDOGENOUS FORMATION OF N-NITROSOPROLINE IN SUBJECTS FROM A HIGH-RISK AREA FOR STOMACH CANCER

作　　者：徐国平[1] 宋圃菊[2] 

机构地区：[1]中国儿童发展中心 [2]北京医科大学营养与食品卫生教研室

出　　处：《北京医科大学学报》1991年第2期151-153,共3页Journal of Peking University(Health Sciences)

摘　　要：本文观察了绿茶水提取物对胃癌高发区人群体内N-亚硝基辅氨酸合成的影响。结果显示4.65g绿茶提取物(含维生素C75mg)可完全阻断高危人群体内过高的N-亚硝基脯氨酸合成(P<0.01),其效果强于同量维生素C(P<0.01)。受试者不同程度的胃粘膜病变对上述阻断作用无明显影响(P>0.05)。Effect of green tea extract on endogenous formation of N-nitrosoproline (NPRO) in subjects froma high-risk area for stomach cancer was examined. The result showed that 4.65 g green tea extract(containing vitamin C 75 mg) completely inhibited elevated endogenous formation of NPRO in thesubjects (P<0.01) and the effect was better than that of the same dose of vitamin C (P<0.01). Thementioned inhibitory effect was not modified by severity of gastric mucosa lesions of the subjects (P>0.05).

关 键 词：茶叶 胃肿瘤 亚硝基 脯氨酸 预防 

分 类 号：R735.201[医药卫生—肿瘤]