Open AccessInhibition of in Vitro Nitrosation of Nornicotine
Author(s) -
Diana Porubin
Publication year - 2007
Publication title -
chemistry journal of moldova
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.275
H-Index - 5
eISSN - 2345-1688
pISSN - 1857-1727
DOI - 10.19261/cjm.2007.02(1).11
Subject(s) - nornicotine , chemistry , nitrosation , catechin , food science , quercetin , ascorbic acid , nitrite , biochemistry , stereochemistry , organic chemistry , polyphenol , alkaloid , antioxidant , nitrate
The inhibition of nornicotine nitrosation was studied. The concentration of nornicotine was 100 μM and nitrite 1000 μM. As inhibitors were used following compounds: ascorbic acid (as reference) (800, 1000, and 5000 μM), dihydroxyfumaric acid (1000 μM), (+)catechin (1000 μM), resveratrol (1000 μM), tartaric acid (1000 μM), quercetin (1000 μM), and grape seed extract (50, 100, 150 μg/ml). The best inhibitory effect was obtained for AAs at 5000 μM (90.7%), (+)Ct (95.5 %) and GSE at 150 μg/ml (96.1%). The small inhibitory effect was observed for TA – 22,5%.