Jkm7389
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I was wondering if someone could answer a question I have on nitrosamine conversion from nitrate via heme and hydrochloric acid interaction.
I know that the combo of nitrate, heme iron, and hydrochloric acid will create nitrosamine (highly carcinogenic molecule for those not in the know) and I also understand that ascorbic acid can inhibit nitrosamine conversion from this interaction BUT can intensify the nitrosamine conversion x1000 if lipids are present (study did not specify if lipids used were pufa, though I'm nearly certain they were)
Now my question(s) is this; would natural vitamin C inhibit nitrosamine where ascorbic acid cannot (in the presence of lipid)?
Will naturally occurring nitrates (in Beets, celery, arugula, romaine) also be converted to nitrosamine in the presence of heme and stomach acid? Or is this not the same thing since it's not an isolated nitrate salt?
Thanks for anyone and everyone's time and thoughts
I know that the combo of nitrate, heme iron, and hydrochloric acid will create nitrosamine (highly carcinogenic molecule for those not in the know) and I also understand that ascorbic acid can inhibit nitrosamine conversion from this interaction BUT can intensify the nitrosamine conversion x1000 if lipids are present (study did not specify if lipids used were pufa, though I'm nearly certain they were)
Now my question(s) is this; would natural vitamin C inhibit nitrosamine where ascorbic acid cannot (in the presence of lipid)?
Will naturally occurring nitrates (in Beets, celery, arugula, romaine) also be converted to nitrosamine in the presence of heme and stomach acid? Or is this not the same thing since it's not an isolated nitrate salt?
Thanks for anyone and everyone's time and thoughts
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