Ascorbate-Nitrite Reaction: Possible Means of Blocking the Formation of Carcinogenic
            <i>N</i>
            -Nitroso Compounds

Mirvish, Sidney S.; Wallcave, Lawrence; Eagen, Michael; Shubik, Philippe

doi:10.1126/science.177.4043.65

Cited by 493 publications

(178 citation statements)

References 15 publications

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“…Accordingly, chlorogenic acid and quercetin (phenolics exhibiting a catechol moiety) were shown to enhance the production of U NO from nitrite at acidic pH [18,19]. On the other hand, ascorbic acid, a compound that exhibits a low redox potential, and actively secreted in the stomach, has also been shown to be an efficient one-electron reductant of nitrite [42,43].…”

Section: Discussionmentioning

confidence: 99%

Red wine-dependent reduction of nitrite to nitric oxide in the stomach

Gago

Lundberg

Barbosa

et al. 2007

Free Radical Biology and Medicine

158

111

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Nitrite may be a source for nitric oxide ( U NO), particularly in highly acidic environments, such as the stomach. Diet products contribute also with reductants that dramatically increase the production of U NO from nitrite. Red wine has been attributed health promoting properties largely on basis of the reductive antioxidant properties of its polyphenolic fraction. We show in vitro that wine, wine anthocyanin fraction and wine catechol (caffeic acid) dose-and pH-dependently promote the formation of U NO when mixed with nitrite, as measured electrochemically. The production of U NO promoted by wine from nitrite was substantiated in vivo in healthy volunteers by measuring U NO in the air expelled from the stomach, following consumption of wine, as measured by chemiluminescence. Mechanistically, the reaction involves the univalent reduction of nitrite, as suggested by the formation of U NO and by the appearance of EPR spectra assigned to wine phenolic radicals. Ascorbic and caffeic acids cooperate in the reduction of nitrite to U NO. Moreover, reduction of nitrite is critically dependent on the phenolic structure and nitro-derivatives of phenols are also formed, as suggested by caffeic acid UV spectral modifications. The reduction of nitrite may reveal previously unrecognized physiologic effects of red wine in connection with U NO bioactivity.

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Section: Discussionmentioning

confidence: 99%

Red wine-dependent reduction of nitrite to nitric oxide in the stomach

Gago

Lundberg

Barbosa

et al. 2007

Free Radical Biology and Medicine

158

111

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“…Green and yellow vegetables are very rich in vitamin C, and has been found to be protective against stomach cancer in a number of experimental and epidemiological studies. Thus, vitamin C may inhibit gastric cancer cell growth, be a possible means of blocking the formation of human carcinogenic N-Nitroso compounds, and may reduce nitrite concentration by 43% (Mirvish et al, 1972;Raineri and Weisburger, 1975;Zhang et al, 2002). A prospective cohort study found a significantly decreased risk of progression to dysplasia or gastric cancer among subjects with high blood ascorbic acid level (OR=0.2, 95% CI=0.1 -0.7) (You et al, 2000).…”

Section: Discussionmentioning

confidence: 99%

“…Results from previous studies suggested that a diet rich in vitamin C was protective, whereas a diet high in salt might increase the risk of stomach cancer (Mirvish et al, 1972;Raineri and Weisburger, 1975;Joossens et al, 1996;Zhang et al, 2002). Sources of vitamin C include fresh foods, such as green and yellow vegetables, fruit and other fresh foods, while salt ingestion is from processed, pickled, preserved, salted foods, and also seasoning (Kagawa, 1991).…”

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confidence: 99%

Dietary factors and stomach cancer mortality

et al. 2002

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The present study examined the relationship between stomach cancer and the low intake of fresh fruit and vegetables and/or a high intake of pickled, preserved or salted foods and frequent use of cooking oil. During 139 390 person -year of follow-up of over 13 000 subjects, 116 died from stomach cancer. Using a Cox proportional hazards -regression analysis of relative risk (RR, 95% CI) controlling for age, sex, smoking and other dietary factors, a significant decline was found with a high consumption of green and yellow vegetables (RR=0.4, 95% CI=0.2 -0.9). Reductions of between 40 and 50% were also observed with a high consumption of fresh foods (fruit, cuttle fish, tofu, and potatoes), but these associations were not statistically significant. The risk was significantly increased by the high consumption of processed meat (RR=2.7, 95% CI=1.0-7.4) and by the frequent use of cooking oil (RR=4.0, 95% CI=1.3-11.8). The high consumption of pickled food and traditional soups also increased risk, but not significantly. The findings suggest that a diet high in salt and low in vitamins may be associated with an increase in stomach cancer.

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“…Ascorbic acid can inhibit nitrosation by acting as a competitive substrate for nitrite (Mirvish et al 1972). …”

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confidence: 99%

Intake of nitrate and nitrite and the risk of gastric cancer: a prospective cohort study

Loon

Botterweck²,

Goldbohm³

et al. 1998

Br J Cancer

108

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Summary The association between the intake of nitrate or nitrite and gastric cancer risk was investigated in a prospective cohort study started in 1986 in the Netherlands, of 120 852 men and women aged 55-69 years. At baseline, data on dietary intake, smoking habits and other covariates were collected by means of a setf-administered questionnaire. For data anatysis, a case-cohort approach was used, in which the person-years at risk were estimated from a randomly selected subcohort (1688 men and 1812 women). After 6.3 years of follow-up, 282 microscopicalty confirmed incident cases of stomach cancer were detected: 219 men and 63 women. We did not find a higher risk of gastric cancer among people with a higher nitrate intake from food [rate ratio (RR) highest/lowest quintile = 0.80, 95% Cl 0.47-1.37, trend-P = 0.18], a higher nitrate intake from drinking water (RR highestAowest quintile = 0.88, 95% Cl 0.59-1.32, trend-P = 0.39) or a higher intake of nitrite (RR highestAowest quintile = 1.44, 95% Cl 0.95-2.18, trend-P = 0.24). Rate ratios for gastric cancer were also computed for each tertile of nitrate intake from foods within tertiles of vitamin C intake and intake of beta-carotene, but no consistent pattem was found. Therefore, our study does not support a positive association between the intake of nitrate or nitrite and gastric cancer risk. Both ascorbic acid and beta-carotene may act as scavengers for free radicals. thus preventing oxidative damage in gastric mucosa and mutations in DNA (Kyrtopoulos. 1987). Furthermore, the conversion of nitrate to nitrite may be inhibited by storage of foods in the refrigerator or freezer (Boeing. 1991 ). Other factors such as smoking habits, socioeconomic status. family history of stomach cancer and prevalence of stomach disorders may confound the association between nitrate or nitrite intake and gastric cancer risk (Boeing et al. 1991: Palli et al, 1994: Kono and Hirohata. 1996: van Loon et al. 1998. Numerous epidemiological studies which have been undertaken on the association between nitrate intake and gastric cancer risk show a lack of consistency (Jensen. 1982: Clough. 1983: Gilli et al. 1984: Beresford. 1985: Risch et al. 1985: Buiatti et al. 1990: Boein, et al. 1991: Leclerc et al. 1991: Palli et al. 1992: Rademacher et al. 1992: Xu et al. 1992: Gonzalez et al. 1994: Hansson et al. 1994: La Vecchia et al. 1994: Pobel et al. 1995 However. in most of these studies high nitrate consumption via ingested food showed no association with gastric cancer risk or even an inverse association. This finding might result from the fact that vegetables -the main source of nitrate -also contain vitamin C and beta-carotene. which appear to be protective factors for gastric cancer. Therefore, intake of nitrate from foods must be studied separately from intake of nitrate from drinking water. which does not contain protective substances.So far. epidemiological studies on nitrate intake and gastric cancer risk have been ecological or case-control in design. in which problems arise with co...

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Ascorbate-Nitrite Reaction: Possible Means of Blocking the Formation of Carcinogenic N -Nitroso Compounds

Cited by 493 publications

References 15 publications

Red wine-dependent reduction of nitrite to nitric oxide in the stomach

Red wine-dependent reduction of nitrite to nitric oxide in the stomach

Dietary factors and stomach cancer mortality

Intake of nitrate and nitrite and the risk of gastric cancer: a prospective cohort study

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