Vitamin C Role in Blocking Nitrosamine
Nitrate (NO3) from some greens (spinach, beet, winter lettuce) is relatively stable and inert; it must be "reduced" to Nitrite (NO2) to become biologically active or potentially harmful. What could happen under certain circumstances: re-heat carrot soup or in the digestive system via some intestinal bacteria. When cooking or in an acidic environment: Nitrate → nitrite (via oral bacteria + gastric chemistry). However, it's after all a matter of frequency. Variety remains the key to avoid favoring a certain group/phylum at the expense of the overall population (quorum sensing).
Nitrite (NO2) in deli meat or refined food is a usual additive (E250) (used as preservatives and to avoid a brownish color).
NO2 + acid (bile) + amines (amino acids) give nitrosamines.
Nitrosamines form when nitrites react with amines (from proteins in the meat) in the presence of acidic conditions (like those in the stomach) or heat. Nitrosamines and acrylamide (chips) are potentially carcinogenic. Moreover they deprive mitochondria from oxygen (enhancing mitochondrial dysfunction, expressing abnormal mtDNA expression and possibly apoptosis).
(DOI: 10.1016/j.freeradbiomed.2015.03.013).
How to counteract
Well, I target not to overeat deli meat (50 g / 2 oz. 3x/ wk.) and one pack 150 g chips every 2 wk. maximum (asparagine) (3 portions).
HD Vit. C would provide protection. For vitamin C to block nitrosamine formation effectively, it needs to be present before ingestion.
Vitamin C interferes with the formation of nitrosamines by reducing nitrites (NO₂⁻) to nitric oxide (NO), which is less reactive and doesn't interact with amines to form harmful nitrosamines. The precise effectiveness of this inhibition depends on multiple factors: Stomach pH, amount of nitrite in food (like processed meats), timing of Vitamin C intake (need to be present in the digestive tract before food ingestion), dose of Vitamin C and individual context (transit).
An orange versus 500 mg acid ascorbic
A mountain Orange bring 125-210 mg Vitamin C.
Note that vitamin C does NOT reduce acrylamide once chips are cooked but it can slightly reduce by-side effects.
Protection estimate for nitrosamines (Time window = minutes; the half-life of vitamin C is not relevant here, 1.5-3 H.)
• Orange: ~30–40% nitrosation reduction
• 500 mg vit C powder: ~60–75%
If you wanted to push protection even further (still extrapolating):
• Split dose (e.g. 500 mg pre-ingestion + split-takes 250 mg every 4 hours.
• Or combine vitamin C with polyphenols (red wine, green tea, coffee without milk) — having different inhibitory mechanisms.
NB: When I take polyphenols, I do it only in cure. Impact on CYp450 enzymes (detox pathway).
Visioxanthine Vision Complex: 2 x 500 mg initially, then 1 x 500 mg daily (astaxanthin, lutein, bilberry extract, zeaxanthin, zinc) (for 5 days).
Quercetin anhydride 500 mg once daily as an antihistamine (part of the solution).
Apple cider vinegar on my strawberries, when in season.
More info on my forum:
Vitamin C Role in Blocking Nitrosamine Formation
https://mirzoune-ciboulette.forumactif.org/t2171-english-cornervitamin-c-role-in-blocking-nitrosamine-formation#30613
