Modeling study finds that when Vitamin C is also present in food, such as leafy greens like spinach, which contain both Vitamin C and nitrate, it could decrease cancer risk by limiting the formation of potentially carcinogenic compounds in the body
https://uwaterloo.ca/news/media/vitamin-c-may-help-prevent-cancer
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>The team built a mathematical model of the salivary glands, stomach, small intestine and plasma, and simulated how nitrites and nitrates move through the body and change over time. Their model demonstrated that when Vitamin C is also present in food, such as leafy greens like spinach, which contain both Vitamin C and nitrate, it could decrease cancer risk.
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>The study also suggested that taking Vitamin C supplements after each meal could have a moderate positive effect in reducing the formation of nitrosation products associated with cancer risk from dietary nitrites and nitrates, such as those found in foods like bacon and salami.
[Vitamin C as a nitrosation inhibitor: A modelling study across dietary patterns and water quality – PubMed](https://pubmed.ncbi.nlm.nih.gov/41974397/)
Isn’t this a well known thing already and why brands that try to make “healthy” processed meat with celery juice as the nitrate source also use cherry juice because vitamin C helps negate that?
But yes, I realize that celery juice processed meat isn’t any better than sodium nitrate processed, and is just a gimmick.
Reminds me of how fatty dairy increases the absorption of quercetin and quercetin inhbits some of the toxicity of wine by reducing aldehydes and quercetin itself being anti inflamatory and immune modulating.
Some researchers suspect that it plays a big role in the french paradox when it comes to alcohol consumption.