Effect of Green Tea on the Formation of Nitrosamines, and Cancer Mortality-Reference-Cited by-同舟云学术

Effect of Green Tea on the Formation of Nitrosamines, and Cancer Mortality

Published:2006 Issue:3 Volume:52 Page:211-220
ISSN:1344-9702
Container-title:Journal of Health Science
language:en
Short-container-title:JOURNAL OF HEALTH SCIENCE

Author:

Masuda Shuichi¹,Uchida Shoko¹,Terashima Yumeko¹,Kuramoto Hiroko¹,Serizawa Mika¹,Deguchi Yuya¹,Yanai Kazuhiro¹,Sugiyama Chitose²,Oguni Itaro²,Kinae Naohide¹

Affiliation:

1. Graduate School of Nutritional and Environmental Sciences, COE Program in the 21st Century, University of Shizuoka

2. School of Health Promotional Science, Hamamatsu University

Publisher

Pharmaceutical Society of Japan

Subject

Health, Toxicology and Mutagenesis,Toxicology

Link

http://www.jstage.jst.go.jp/article/jhs/52/3/52_3_211/_pdf

Reference32 articles.

1. International issues on human health effects of exposure to chemical mixtures.

2. Food Mutagens

3. N-Nitroso Compounds and Mutagens in Chinese Fermented (Sour) Corn Pancakes

4. N-Nitrosodiethylamine mutagenicity at low concentrations

5. Effectiveness of moderate green tea consumption on antioxidative status and plasma lipid profile in humans

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Power Research on Intelligent Controller of Exposed Tea Fixation Machine Based on STM32;IOP Conference Series: Earth and Environmental Science;2021-02-01

2. Nitrite Scavenging and Inhibition of N-Nitrosamines Formation by Phenolic Extracts From Diospyros lotus L. Leaves and Active Ingredients;Natural Product Communications;2020-09-01

3. Source characterization and removal of N-nitrosamine precursors during activated sludge treatment;Environmental Science: Water Research & Technology;2020

4. Inhibitory Effect of Epigallocatechin Gallate, Epigallocatechin, and Gallic Acid on the Formation of N ‐Nitrosodiethylamine In Vitro;Journal of Food Science;2019-07-22

5. Protective effects of epicatechin on the oxidation and N-nitrosamine formation of oxidatively stressed myofibrillar protein;International Journal of Food Properties;2019-01-01