Nitrosocarcinogen production can be inhibited with the intake of:
A. Vitamin C
B. Vitamin E
C. Carbohydrates
D. Fiber
Correct Answer: A. Vitamin C
Vitamin C and refrigeration of foods inhibit nitroso carcinogen. Humans are exposed to a wide range of nitrogen-containing compounds and nitrosating agents, such as nitrite, nitrate, and nitrogen oxides (NOx), that can react in vivo to form potentially carcinogenic N-nitroso compounds (NOCs), as well as several carcinogenic C-nitro(so) or reactive diazo compounds.
Option B: Ascorbic acid, alpha-tocopherol, phenolic compounds, and fruit, vegetable and plant extracts inhibit NOC formation by destroying nitrosating agents. Fresh fruits and vegetables (sources of nitrosation inhibitors) exert a protective effect against various epithelial cancers.
Option C: Although vitamin C has been known to stimulate immune function, inhibit nitrosamine formation, and block the metabolic activation of carcinogens, its cancer-preventive effects may be associated mainly with its protective effects against oxidative stress.
Option D: Vitamin C, not fiber, is considered to be one of the most prevalent antioxidative components of fruit and vegetables, and it could exert chemopreventive effects without apparent toxicity at doses higher than the current recommended dietary allowance of 60 mg/d. It has also been used as a dietary supplement intended to prevent oxidative stress-mediated chronic diseases such as cancer, cardiovascular disease, hypertension, stroke, and neurodegenerative disorder.
No comments:
Post a Comment