The source of dietary nitrate (NO 3) is mainly green, leafy vegetables, partially absorbed into
blood through intestinal mucosa. The recycled nitrate is reabsorbed and concentrated by the …

The potential associations between dietary consumption of nitrates, nitrites, and
nitrosamines and gastric cancer risk have been investigated by several studies, but yielded …

Recent evidence from large prospective US and European cohort studies and from
metaanalyses of epidemiological studies indicates that the long-term consumption of …

Nitrite and nitrate are naturally occurring molecules in vegetables and also added to cured
and processed meats to delay spoilage and pathogenic bacteria growth. Research over the …

Berries contain vitamin C and are also a rich source of phytochemicals, especially
anthocyanins which occur along with other classes of phenolic compounds, including …

Helicobacter pylori (Hp) is crucial in gastric carcinogenesis, but infection alone is not a
sufficient cause, and the interaction between Hp infection and other risk factors has not been …

Background: People consume nitrates, nitrites, nitrosamines, and NOCs compounds
primarily through processed food. Many studies have yielded inconclusive results regarding …

Dietary polyphenols are substrates for colonic microbiota. They and their metabolites
contribute to the maintenance of gastrointestinal health by interacting with epithelial cells …

The changes of gastric microbiome across stages of neoplastic progression remain poorly
understood, especially for intraepithelial neoplasia (IN) which has been recognized as a …

N-nitroso compounds (NOCs) are a class of chemical carcinogens found in various
environmental sources such as food, drinking water, cigarette smoke, the work environment …