Potential Benefits of Nitrate Supplementation on Antioxidant Defense System and Blood Pressure Responses after Exercise Performance

Menezes, Eduardo F; Peixoto, Leonardo Gomes; Teixeira, Renata Roland; Justino, Allisson Benatti; Puga, Guilherme Morais

doi:10.1155/2019/7218936

Cited by 17 publications

(34 citation statements)

References 40 publications

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“…Moreover, lipid peroxidation and SOD activity were decreased after 30 min in supplemented subjects. The decreased lipid peroxidation can be explained by the increased NO resulting from the nitrite, which acts as an inhibitor of lipid peroxidation by scavenging peroxyl radicals ( 142 ).…”

Section: Links Between Salivary Redox Diet and Food Perceptionmentioning

confidence: 99%

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

et al. 2021

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The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neutralize them and/or repair the damage they have caused. Therefore, a balance between reactive oxidant species and antioxidant compounds exists. At the same time, food can also contain antioxidant compounds, which can participate in the equilibrium of this balance. Numerous studies have investigated the effects of different food components on the antioxidant capacity of saliva that correspond to the ability of saliva to neutralize reactive oxygen species. Contradictory results have sometimes been obtained. Moreover, some antioxidant compounds are also cofactors of enzymatic reactions that affect flavor compounds. Recent studies have considered the salivary antioxidant capacity to explain the release of flavor compounds ex vivo or in vivo. This article aims to review the effect of food on the antioxidant capacity of saliva and the impact of salivary antioxidant capacity on flavor perception after a brief presentation of the different molecules involved.

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Section: Links Between Salivary Redox Diet and Food Perceptionmentioning

confidence: 99%

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

et al. 2021

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“…These results corroborate our findings, considering that with the beverages intake, there were reductions in FRAP, followed by increases caused by physical exercise, returning to the preexercise values 90 minutes after same. In addition, in physically active men [25], no FRAP modification was found associating sodium nitrate supplementation with 30 minutes of moderate aerobic exercise. This suggests that supplementations of dissociated nitrate from other compounds (such in BJ) may interfere with these responses.…”

Section: Discussionmentioning

confidence: 89%

“…On the other way, aerobic training is able to increase salivary nitrite, and these values were higher than that of plasma [24]. In a study with sodium nitrate supplementation, an increase in salivary nitrite was observed both 60 minutes after ingestion and after 5 days of supplementation [25]. Some studies have shown an improvement in antioxidant defense [26,27], but acutely, the physical exercise increases prooxidant productions [28,29].…”

Section: Introductionmentioning

confidence: 98%

Antioxidant Responses in Hypertensive Postmenopausal Women after Acute Beetroot Juice Ingestion and Aerobic Exercise: Double Blind and Placebo-Controlled Crossover Trial

Amaral

Mariano

Carrijo

et al. 2021

Oxidative Medicine and Cellular Longevity

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This study is aimed to analyze the effect of different nitrate concentrations [NO3-] present in beetroot juice (BJ) on salivary oxidative stress markers after acute exercise performance in hypertensive postmenopausal women. Thirteen hypertensive postmenopausal women participated in three experimental sessions, taking different beverages: noncaloric orange flavored drink (OFD), low nitrate (low-NO3-) BJ, and high nitrate (high-NO3-) BJ. The participants performed aerobic exercise on a treadmill, at 65–70% of heart rate reserve (HRR), for 40 min. Saliva samples were collected after an overnight fast, 10 minutes before BJ ingestion at 7 : 20 am (0 ′ ), 120 minutes after beverages ingestion (130 ′ ), immediately after exercise (170 ′ ), and 90 min after exercise (260 ′ ). Salivary total protein (TP), catalase activity (CAT), reduced glutathione (GSH), and total antioxidant capacity by ferric-reducing antioxidant power (FRAP) concentrations were analyzed. No interaction (session ∗ time) was found among three sessions over time. Catalase area under the curve (AUC) was lower after both low-NO3- and high-NO3- consumption ( p < 0.001 ), and GSH AUC was lower after high-NO3- ( p < 0.001 ) compared with OFD. So, the acute intake of BJ with aerobic exercise seems to decrease catalase (in high-NO3- and low-NO3-) and GSH (in high-NO3-), besides not interfering with FRAP in hypertensive postmenopausal women.

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“…A link between nitrate, nitrite and NO has been mentioned above. In healthy non-sedentary young men, oral nitrate increases serum uric acid or nitrite levels, and the total antioxidant capacity of the saliva [124,125]. Oral nitrate supplementation, at least on a short term basis may improve physical performance or even global health [126].…”

Section: Uric Acid Levelsmentioning

confidence: 99%