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美《科学文摘》1981年11月报道:据某些生化学家报道,服维生素A、C和E能大大减少得癌症的危险性。马萨诸塞大学凯莱布利斯(Edward Calabrese)认为、防癌计划中应认识到营养对食品附加物或环境中潜存的某些致癌物的抵抗作用。凯莱布利斯说,例如“我吃香肠或烘饼时,总是要吃一只桔子”。为什么?因为香肠内的猪肉通常是用亚硝酸钠作防腐剂。在胃内与肉类蛋白中的胺结合亚硝酸钠,形成一些物质,例如二甲基亚硝基胺(DMN),这是一种致癌物。凯莱布利斯用化学实
The United States, “Science Digest” reported in November 1981: According to some biochemists reported that taking vitamins A, C and E can greatly reduce the risk of cancer. Edward Calabrese of the University of Massachusetts believes that the anti-cancer program should recognize the resistance of nutrients to food additives or certain carcinogens that are latent in the environment. Caleb Bliss said, for example, “I always eat an orange when I eat sausage or baking cakes.” Why? Because pork in sausage is usually made with sodium nitrite as a preservative. Amine binds sodium nitrite in the stomach to the amines in the meat proteins to form substances such as dimethylnitrosamine (DMN), a carcinogen. Caleb Bliss uses chemistry