From Nitrate to Nitric Oxide

Qu, Xingmin; Wu, Zhifang; Pang, Baoxing; Jin, Luyuan; Qin, Lizheng; Wang, S.L.

doi:10.1177/0022034516673019

Cited by 83 publications

(38 citation statements)

References 48 publications

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“…The major sources of nitrates and nitrites for humans are diet and endogenous formation. Nitrates and nitrites in the human organism are partially excreted as well as circulating and reduced to nitrite and nitrogen oxides which ensures a nitrate-nitrite-NO balance [17,18].…”

Section: Metabolism Of Nitrites/nitratesmentioning

confidence: 99%

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

2020

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In the context of impact on human health, nitrite/nitrate and related nitrogen species such as nitric oxide (NO) are a matter of increasing scientific controversy. An increase in the content of reactive nitrogen species may result in nitrosative stress—a deleterious process, which can be an important mediator of damage to cell structures, including lipids, membranes, proteins and DNA. Nitrates and nitrites are widespread in the environment and occur naturally in foods of plant origin as a part of the nitrogen cycle. Additionally, these compounds are used as additives to improve food quality and protect against microbial contamination and chemical changes. Some vegetables such as raw spinach, beets, celery and lettuce are considered to contain high concentrations of nitrates. Due to the high consumption of vegetables, they have been identified as the primary source of nitrates in the human diet. Processed meats are another source of nitrites in our diet because the meat industry uses nitrates/nitrites as additives in the meat curing process. Although the vast majority of consumed nitrates and nitrites come from natural vegetables and fruits rather than food additives, there is currently a great deal of consumer pressure for the production of meat products free of or with reduced quantities of these compounds. This is because, for years, the cancer risks of nitrates/nitrites have been considered, since they potentially convert into the nitrosamines that have carcinogenic effects. This has resulted in the development and rapid expansion of meat products processed with plant-derived nitrates as nitrite alternatives in meat products. On the other hand, recently, these two ions have been discussed as essential nutrients which allow nitric oxide production and thus help cardiovascular health. Thus, this manuscript reviews the main sources of dietary exposure to nitrates and nitrites, metabolism of nitrites/nitrates, and health concerns related to dietary nitrites/nitrates, with particular emphasis on the effect on nitrosative stress, the role of nitrites/nitrates in meat products and alternatives to these additives used in meat products.

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Section: Metabolism Of Nitrites/nitratesmentioning

confidence: 99%

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

2020

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“…It is well established that salivary glands may respond to periodontitis through the enhancement of the protective effects of saliva [ 79 •]. An increase in nitrate secretion and subsequent increase in salivary nitrite through the activity of NRB has been found to be higher in subjects with periodontitis and thus may contribute to this protection in response to the inflammatory process [ 79 •]. NO levels in saliva and gingival crevicular fluid have been found to be higher in patients with aggressive periodontitis as compared to gingivitis [ 80 ].…”

Section: Nitrate-reducing Bacteria As Probiotic Agentsmentioning

confidence: 99%

Use of Probiotics and Oral Health

Allaker

Stephen

2017

Curr Oral Health Rep

109

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Purpose of ReviewThe purpose of this study is to critically assess recent studies concerning the use of probiotics to control periodontal diseases, dental caries and halitosis (oral malodour).Recent FindingsClinical studies have shown that probiotics when allied to conventional periodontal treatment can ameliorate microbial dysbiosis and produce significant improvement in clinical indicators of disease. However, this effect is often not maintained by the host after the end of probiotic use. Current probiotics also show limited effects in treating caries and halitosis. Novel approaches based up on replacement therapy and using highly abundant health-associated oral species, including nitrate-reducing bacteria, have been proposed to improve persistence of probiotic strains and maintain oral health benefits.SummaryProbiotics have potential in the management of multifactorial diseases such as the periodontal diseases and caries, by more effectively addressing the host-microbial interface to restore homeostasis that may not be achieved with conventional treatments.

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“…Ingested nitrate (NO 3 − ) is a well-known precursor of nitric oxide (NO) in humans [ 7 ]. Around 25% of circulating NO 3 − is taken up by salivary gland acinar cells in a process facilitated by sialin [ 8 , 9 ]. Oral microorganisms, particularly those on the posterior aspect of the tongue, initiate the reduction of NO 3 − into nitrite (NO 2 − ), which subsequently in the stomach and gut, can be converted into NO and be absorbed under hypoxic conditions [ 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Beetroot Juice Supplementation on Performance and Fatigue in a 30-s All-Out Sprint Exercise: A Randomized, Double-Blind Cross-Over Study

et al. 2018

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As a nitric oxide precursor, beetroot juice (BJ) is known to enhance high-intensity exercise performance (80–100% VO2max) yet its impacts on higher intensity sprint exercise (>100% VO2max) remain to be established. This study sought to examine the effects of BJ supplementation on performance and subsequent fatigue during an all-out sprint exercise. Using a randomized cross-over, double-blind, placebo-controlled design, 15 healthy resistance-trained men (22.4 ± 1.6 years) ingested 70 mL of either BJ or placebo. Three hours later, participants undertook a 30-s all-out Wingate test. Before and after the sprint exercise and at 30 s and 180 s post-exercise, three countermovement jumps (CMJ) were performed and blood lactate samples were obtained. Compared to placebo, BJ consumption improved peak (placebo vs. BJ, 848 ± 134 vs. 881 ± 135 W; p = 0.049) and mean (641 ± 91 vs. 666 ± 100 W; p = 0.023) power output and also reduced the time taken to reach Wpeak in the Wingate test (8.9 ± 1.4 vs. 7.3 ± 0.9 s; p = 0.003). No differences were detected in the fatigue index. In addition, while over time CMJ height and power diminished (ANOVA p < 0.001) and blood lactate levels increased (ANOVA p < 0.001), no supplementation effect was observed. Our findings indicate that while BJ supplementation improved performance at the 30-s cycling sprint, this improvement was not accompanied by differences in fatigue during or after this type of exercise.

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From Nitrate to Nitric Oxide

Cited by 83 publications

References 48 publications

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

Use of Probiotics and Oral Health

Effects of Beetroot Juice Supplementation on Performance and Fatigue in a 30-s All-Out Sprint Exercise: A Randomized, Double-Blind Cross-Over Study

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