Effect of green tea on the formation of nitrosamines, and cancer mortality

Journal of Health Science

Volumn 52, Issue 3, 2006, Pages 211-220

  Masuda, Shuichi ^a   Uchida, Shoko ^a   Terashima, Yumeko ^a   Kuramoto, Hiroko ^a   Serizawa, Mika ^a   Deguchi, Yuya ^a   Yanai, Kazuhiro ^a   Sugiyama, Chitose ^b   Oguni, Itaro ^b   Kinaea, Naohide ^a  

^a UNIVERSITY OF SHIZUOKA   (Japan)

^b HAMAMATSU UNIVERSITY   (Japan)

Author keywords

Carcinogenicity; Catechin; Green tea; Nitrosamine; Standard mortality ratio

Indexed keywords

CATECHIN; GREEN TEA EXTRACT; HOT WATER; MORPHOLINE; NITRITE; NITROSAMINE; NITROSOMORPHOLINE;

ADULT; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BREWING; CANCER MORTALITY; CANCER RISK; CARCINOGENESIS; COLON CANCER; COMPARATIVE STUDY; CONCENTRATION RESPONSE; CONTROLLED STUDY; CORRELATION ANALYSIS; DRUG ACTIVITY; DRUG DOSE REGIMEN; FEMALE; HOUSEHOLD; HUMAN; HUMAN EXPERIMENT; IN VITRO STUDY; IN VIVO STUDY; LUNG CANCER; MALE; MINIMUM INHIBITORY CONCENTRATION; NITROSATION; NONHUMAN; RAT; STOMACH CANCER; TEA;

EID: 33744766783     PISSN: 13449702     EISSN: 13475207     Source Type: Journal    
DOI: 10.1248/jhs.52.211     Document Type: Article

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