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食物中N-亚硝基化合物与肿瘤关系的研究进展 预览 被引量:38

Progress in research of N-nitroso compounds in food and cancer
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摘要 迄今已研究过的300多种亚硝基化舍物中,〉90%对动物有不同程度的致癌性和具有明显的亲器官性,引起了人们的高度重视和很多学者的深入研究。从其理化性质、食物中的来源、致癌作用和预防措施4个方面进行了总结论述。N-亚硝基化合物分为N-亚硝胺和N-亚硝酰胺两大类,后者化学性质较活泼。食物中N-亚硝基化合物主要来源于鱼、肉制品、乳制品、蔬菜水果和发酵食品,人体也能合成一定量的N-亚硝基化合物。N-亚硝基化合物没有直接致癌作用,主要是其化学性质活泼易生成烷基偶氮羟基化合物和氨氮化合物而呈现致癌活性。其致癌机制研究显示,亚硝胺可引起食管上皮细胞相关癌基因抑癌基因发生改变,大大促进癌变。DNA碱稀释过滤法证明,N-亚硝基化舍物含氮杂环化借诱发DNA互补碱对之间的交联而启动细胞的癌变。目前尚缺少N-亚硝基化合物对人类直接致癌的资料。流行病学调查资料表明,与人类紧密相关的肿瘤主要是食管癌和胃癌等消化系统肿瘤。预防N-亚硝基化舍物对人体健康的危害主要是:减少亚硝胺及其前体物硝酸盐及亚硝酸盐的摄入和阻断亚硝胺在体内的合成。 So far there are over 90% of the nitroso compounds that have different levels of carcinogenicity and marked organophilism in over 300 nitroso compounds that people have studied. So they attrack many scholars to pay more attention to it and attach great importance to the in-depth study. The writers ummarize the physical and chemical nature, the food source, carcinogenic effect and preventive measures. N-nitroso compounds include N-nitrosamine and N-dinitramide, the latter has more lively chemical properties. N-nitroso compounds in food come from fish, meat, dairy products, vegetables, fruit and fermented foods. Human can synthetize a certain amount of N-nitroso compounds. N-nitroso compounds are not directly cause cancer but the chemical nature is easy to generate lively azo-alkyl compounds and ammonia compounds which have carcinogenic activity. The carcinogenic mechanism of nitrosamine is that it may cause the changes of tumor related gene and suppressor gene in esophageal epithelial cells. It can greatly promote carcinogenesis. DNA diluted alkali filter proves N-nitroso compounds induce the crosslinking between complementary DNA base pairs and initiate cell cancerization. Currently, there are no direct human carcinogenesis information about N-nitroso compounds. Epidemiologieal data indicate that it closely associated with human tumors, mainly esophageal cancer and gastric cancer and other gastrointestinal tumors. The measures of prevention from N-nitroso compounds on the human health risk are mainly to reduce nitrosamines and its precursor-nitrate and nitrite, and reduce nitrosamine intake and block the synthesis of it in vivo.
作者 曾瑶池 胡敏予 ZENG Yao-chi , HU Min-yu( 1. Department of Nutrition and Food Hygiene, School of Public Health, Central South University, Changsha 410078, P. R. China 2. Department of 3rd Radiotherapy, Tumor Hospital of Hunan Province, Changsha 410006, P. R. China)
出处 《中华肿瘤防治杂志》 CAS 2008年第2期 151-155,共5页 Chinese Journal of Cancer Prevention and Treatment
关键词 肿瘤/化学诱导 亚硝基化合物/分析 食品分析 综述文献 neoplasms/chemically induced nitroso compounds/analysis food analysis review literature
作者简介 曾瑶池,女,湖南湘潭人,硕士,主要从事老年营养与慢性疾病的预防研究工作。E-mail:0731zyc@163.com 通讯作者:胡敏予,女,湖南长沙人,副教授,硕士生导师,主要从事营养与食品卫生学教学和营养与慢性疾病的预防及食品卫生与食品安全的研究工作。E-mail:huminyu@xysm.net
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