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Apte M, Nadavade N, Sheikh SS. A review on nitrates' health benefits and disease prevention. Nitric Oxide 2024; 142:1-15. [PMID: 37981005 DOI: 10.1016/j.niox.2023.11.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 11/02/2023] [Accepted: 11/13/2023] [Indexed: 11/21/2023]
Abstract
Dietary nitrates (NO3-) are naturally occurring compounds in various vegetables, especially beetroot, which is mainly supplemented in the form of BRJ. Dietary nitrates (NO3-) play a crucial function in human physiology. On consumption, nitrates (NO3-) undergo a conversion process, producing nitric oxide (NO) via a complex metabolic pathway. Nitric oxide (NO) is associated with many physiological processes, entailing immune modulation, neurotransmission, and vasodilation, enabling blood vessel dilation and relaxation, which boosts blood flow and oxygen delivery to tissues, positively influencing cardiovascular health, exercise performance, and cognitive function. There are various analytical processes to determine the level of nitrate (NO3-) present in dietary sources. The impact of dietary nitrates (NO3-) can differ among individuals. Thus, the review revisits the dietary source of nitrates (NO3-), its metabolism, absorption, excretion, analytical techniques to assess nitrates (NO3-) content in various dietary sources, and discusses health effects.
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Affiliation(s)
- Madhavi Apte
- Department: Quality Assurance, Pharmacognosy, and Phytochemistry, SVKM's Dr. Bhanuben Nanavati College of Pharmacy, Mumbai, India.
| | - Nishigandha Nadavade
- Department: Quality Assurance, SVKM's Dr. Bhanuben Nanavati College of Pharmacy, Mumbai, India.
| | - Sohail Shakeel Sheikh
- Department: Quality Assurance, SVKM's Dr. Bhanuben Nanavati College of Pharmacy, Mumbai, India.
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2
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Aly AA, Safwat G, Eliwa NE, Eltawil AHM, Abd El-Aziz MH. Changes in morphological traits, anatomical and molecular alterations caused by gamma-rays and zinc oxide nanoparticles in spinach (Spinacia oleracea L.) plant. Biometals 2023; 36:1059-1079. [PMID: 37173538 PMCID: PMC10545649 DOI: 10.1007/s10534-023-00505-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023]
Abstract
Spinach seeds were irradiated with gamma-rays after that soaked in zinc oxide nanoparticles (ZnO-NPs) at 0.0, 50, 100 and 200 ppm for twenty-four hours at room temperature. Vegetative plant growth, photosynthetic pigments, and proline contents were investigated. Also, anatomical studies and the polymorphism by the SCoT technique were conducted. The present results revealed that the germination percentage was at the maximum values for the treatment of 100 ppm ZnO-NPs (92%), followed by 100 ppm ZnO-NPs + 60 Gy (90%). The application of ZnO-NPs resulted in an enhancement in the plant length. The maximum of chlorophylls and carotenoids content was recorded in the treatment, 100 ppm ZnO-NPs + 60 Gy. Meanwhile, the irradiation dose level (60 Gy) with all ZnO-NPs treatments increased proline content and reached its maximum increase to 1.069 mg/g FW for the treatment 60 Gy combined with 200 ppm ZnO-NPs. Also, the anatomical studies declared that there were variations between the treatments; un-irradiated and irradiated combined with ZnO-NPs plants which reveal that the leave epidermal tissue increased with 200 ppm ZnO-NPs in both the upper and lower epidermis. While irradiated plants with 60 Gy combined with 100 ppm ZnO-NPs gave more thickness of upper epidermis. As well as SCoT molecular marker technique effectively induced molecular alterations between the treatments. Where, SCoT primers targeted many new and missing amplicons that are expected to be associated with the lowly and highly expressed genes with 18.2 and 81.8%, respectively. Also, showed that the soaking in ZnO-NPs was helped for reducing molecular alteration rate, both spontaneous and induced by gamma irradiation. This nominates ZnO-NPs as potential nano-protective agents that can reduce irradiation-induced genetic damage.
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Affiliation(s)
- Amina A Aly
- Natural Products Department, National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt.
| | - Gehan Safwat
- Faculty of Biotechnology, October University for Modern Science and Arts (MSA), Giza, Egypt
| | - Noha E Eliwa
- Natural Products Department, National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Ahmed H M Eltawil
- Faculty of Biotechnology, October University for Modern Science and Arts (MSA), Giza, Egypt
| | - M H Abd El-Aziz
- Genetic Department Faculty of Agriculture, Mansoura University, Mansoura, Egypt
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3
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Van de Velde E, Steppe K, Van Labeke MC. Leaf morphology, optical characteristics and phytochemical traits of butterhead lettuce affected by increasing the far-red photon flux. FRONTIERS IN PLANT SCIENCE 2023; 14:1129335. [PMID: 37600174 PMCID: PMC10433762 DOI: 10.3389/fpls.2023.1129335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Accepted: 07/10/2023] [Indexed: 08/22/2023]
Abstract
Light and its spectral characteristics are crucial for plant growth and development. The far-red photon flux mediates many plant processes through the action of phytochrome and also accelerates the photosynthetic electron transfer rate. In this study, we assessed the effects of far-red addition on butterhead lettuce morphology, light use efficiency, optical properties, and phytochemical characteristics. Three-week-old lettuce plants (Lactuca sativa L. cv. Alyssa) were grown for up to 28 days under a 10% blue and 90% red light spectrum (200 µmol m-2 s-1, 16 h photoperiod) to which five different intensities of far-red light (peak at 735 nm) were added (0-9-18-36-72 µmol m-2 s-1). White light-emitting diodes were included as a proxy for sunlight. Increasing supplemental far-red photon flux from zero to 21% increased the light use efficiency (g per mol) by 37% on day 14; 43% on day 21; and 39% on day 28. Measurements of projected head area suggest that this was associated with an increase in leaf expansion and photon capture and not necessarily a direct effect on photosynthesis. Moreover, vegetation indices based on leaf reflectance showed a decrease in chlorophyll-related indices under a high far-red photon flux. This decrease in pigment content was confirmed by chemical analyses, suggesting that the plants may not reach their full potential in terms of photon capture, limiting the overall photosynthetic performance. Furthermore, the stress-related Carter 1 index increased in plants grown under a high far-red photon flux, indicating early plant stress. Far-red tended to decrease the content of total phenolics and increase soluble sugars. The higher sugar levels can be attributed to an improved photochemical efficiency due to photosystem I excitation by far-red wavelengths, also known as the Emerson Enhancement effect. Despite these higher sugar levels, no effect on foliar nitrate content was observed. Our results show that far-red supplementation has the potential to enhance light interception at the early growth stages, although higher intensities of far-red may cause plant stress.
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Affiliation(s)
- Ellen Van de Velde
- Horticultural Sciences, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Kathy Steppe
- Laboratory of Plant Ecology, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Marie-Christine Van Labeke
- Horticultural Sciences, Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Tang T, Zhang M, Lim Law C, Mujumdar AS. Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges. Food Res Int 2023; 170:112984. [PMID: 37316019 DOI: 10.1016/j.foodres.2023.112984] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
Sodium nitrite is commonly used as a multifunctional curing ingredient in the processing of prepared dishes, especially meat products, to impart unique color, flavor and to prolong the shelf life of such products. However, the use of sodium nitrite in the meat industry has been controversial due to potential health risks. Finding suitable substitutes for sodium nitrite and controlling nitrite residue have been a major challenge faced by the meat processing industry. This paper summarizes possible factors affecting the variation of nitrite content in the processing of prepared dishes. New strategies for controlling nitrite residues in meat dishes, including natural pre-converted nitrite, plant extracts, irradiation, non-thermal plasma and high hydrostatic pressure (HHP), are discussed in detail. The advantages and limitations of these strategies are also summarized. Raw materials, cooking techniques, packaging methods, and storage conditions all affect the content of nitrite in the prepared dishes. The use of vegetable pre-conversion nitrite and the addition of plant extracts can help reduce nitrite residues in meat products and meet the consumer demand for clean labeled meat products. Atmospheric pressure plasma, as a non-thermal pasteurization and curing process, is a promising meat processing technology. HHP has good bactericidal effect and is suitable for hurdle technology to limit the amount of sodium nitrite added. This review is intended to provide insights for the control of nitrite in the modern production of prepared dishes.
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Affiliation(s)
- Tiantian Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, Malaysia Campus, University of Nottingham, Semenyih 43500, Selangor, Malaysia
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
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Luo F, Yan XJ, Hu XF, Yan LJ, Cao MY, Zhang WJ. Nitrate Quantification in Fresh Vegetables in Shanghai: Its Dietary Risks and Preventive Measures. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:14487. [PMID: 36361361 PMCID: PMC9658243 DOI: 10.3390/ijerph192114487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/29/2022] [Accepted: 11/01/2022] [Indexed: 06/16/2023]
Abstract
To investigate nitrate and nitrite content in fresh vegetables, 264 samples were randomly collected in the farmers' markets in Shanghai, Southeast China. The results indicate that 25.0% of the fresh vegetables were critically or more contaminated by nitrate [>1440 mg/kg FW (Fresh weight)]. Generally, leafy vegetables were more highly enriched in nitrate than root-tuber and fruit vegetables. About 22.6% of the leafy vegetables had a nitrate content exceeding the limit for edible permission (>3000 mg/kg FW). Nitrite content in the fresh vegetables was all within the safe level (<1 mg/kg FW). It was estimated that the daily nitrate intake through eating vegetables in Shanghai exceeded the WHO/FAO allowable limit. The field experiment indicated that the hyper-accumulation of nitrate and nitrite in the vegetables was mainly attributed to the excessive application of chemical fertilizers. The maxima of nitrate and nitrite in the vegetables were attained one week after applying chemical fertilizer, and thus they cannot be picked for dietary use. Applying organic manure can effectively lower the risk of nitrate and nitrite contamination in vegetables. The old leaves and leaf petioles were more easily enriched in nitrate due to their weaker metabolic activity. Vegetables with high nitrate content had a high risk of nitrite toxicity during storage due to the biological conversion of nitrate into nitrite, which is easily triggered by suitable temperature and mechanical damage processing. Therefore, fresh vegetables should be stored by rapid cooling and in undamaged forms to prevent nitrite accumulation.
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Wang Y, Yin R, Tang Z, Liu W, He C, Xia D. Reactive Nitrogen Species Mediated Inactivation of Pathogenic Microorganisms during UVA Photolysis of Nitrite at Surface Water Levels. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2022; 56:12542-12552. [PMID: 35976624 DOI: 10.1021/acs.est.2c01136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
UVA photolysis of nitrite (NO2-) occurs in a number of natural and engineered aquatic systems. This study reports for the first time that pathogenic microorganisms can be effectively inactivated during the coexposure of UVA irradiation and NO2- under environmentally relevant conditions. The results demonstrated that more than 3 log inactivation of Escherichia coli K-12, Staphylococcus aureus, and Spingopyxis sp. BM1-1 was achieved by UVA photolysis of 2.0 mg-N L-1 of NO2- in synthetic drinking water and real surface water. The inactivation was mainly attributed to the reactive species generated from UVA photolysis of NO2- rather than UVA irradiation or NO2- oxidation alone. The inactivation was predominantly contributed by the reactive nitrogen species (NO2• and ONOO-/HOONO) instead of the reactive oxygen species (HO• or O2•-). A kinetic model to simulate the reactive species generation from UVA photolysis of NO2- was established, validated, and used to predict the contributions of different reactive species to the inactivation under various environmental conditions. Several advanced tools (e.g., D2O - labeling with Raman spectroscopy) were used to demonstrate that the inactivation by the UVA/NO2- treatment was attributed to the DNA destruction by the reactive nitrogen species, which completely suppressed the viable but nonculturable (VBNC) states and the reactivation of bacteria. This study highlights a novel process for the inactivation of pathogenic microorganisms in water and emphasizes the critical role of reactive nitrogen species in water disinfection and purification.
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Affiliation(s)
- Yongyi Wang
- School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou 510275, China
| | - Ran Yin
- Department of Civil and Environmental Engineering, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon 999077, Hong Kong, China
| | - Zhuoyun Tang
- School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou 510275, China
| | - Weiqi Liu
- School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou 510275, China
| | - Chun He
- School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou 510275, China
| | - Dehua Xia
- School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou 510275, China
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7
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Kapse S, Kausley S, Rai B. Portable food diagnostic devices and methods: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Shrikant Kapse
- TCS Research, Tata Research Development and Design Centre Pune India
| | - Shankar Kausley
- TCS Research, Tata Research Development and Design Centre Pune India
| | - Beena Rai
- TCS Research, Tata Research Development and Design Centre Pune India
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8
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Yuniati N, Kusumiyati K, Mubarok S, Nurhadi B. The Role of Moringa Leaf Extract as a Plant Biostimulant in Improving the Quality of Agricultural Products. PLANTS 2022; 11:plants11172186. [PMID: 36079567 PMCID: PMC9460049 DOI: 10.3390/plants11172186] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/12/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022]
Abstract
Ensuring high-quality agricultural products has become important in agriculture since society’s standard of living has risen. Meanwhile, Moringa oleifera L. leaf extract (MLE) has been used as a plant biostimulant to improve product quality. The effectiveness of MLE is associated with its beneficial components, consisting of nutrients, phytohormones, secondary metabolites, amino acids, and bioactive compounds. Previous studies have been carried out to find the effects of MLE application on the quality of different crops, including basil, kale, spinach, maize, radish, brinjal, pepper, tomato, grape, strawberry, and more. The results are generally positive concerning physical, nutritional, and chemical qualities. This review comprises recent findings regarding MLE application as a plant biostimulant to increase quality attributes, with its underlying mechanism.
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Affiliation(s)
- Nita Yuniati
- Faculty of Agriculture, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21 Jatinangor, Sumedang 45363, Indonesia
| | - Kusumiyati Kusumiyati
- Faculty of Agriculture, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21 Jatinangor, Sumedang 45363, Indonesia
- Correspondence:
| | - Syariful Mubarok
- Faculty of Agriculture, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21 Jatinangor, Sumedang 45363, Indonesia
| | - Bambang Nurhadi
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21 Jatinangor, Sumedang 45363, Indonesia
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9
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Collado-González J, Piñero MC, Otalora G, Lopez-Marín J, Del Amor FM. Unraveling the nutritional and bioactive constituents in baby-leaf lettuce for challenging climate conditions. Food Chem 2022; 384:132506. [PMID: 35231710 DOI: 10.1016/j.foodchem.2022.132506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 01/12/2022] [Accepted: 02/16/2022] [Indexed: 11/23/2022]
Abstract
The isolated effects of heat stress, fertilization and elevated CO2 on the content of several health-promoting compounds in plants have been quite studied. However, few studies have focused on two of these three factors together. This work provides information on how two different levels of CO2, four different NO3-/NH4+ ratios in the nutrient solution, and a short-term heat stress affect the biomass and nutritional quality of baby-leaf lettuce cv Derbi. Furthermore, the nutritional quality of the inner and outer leaves was also studied and compared. Results indicated that the strategy used led to a bigger and healthier baby-leaf lettuces. So, this lettuces contained a higher content of sugars, minerals and phenolic compounds and showed an enhanced antioxidant activity. On the other hand, results exhibited that whilst in inner leaves the biosynthesis of antioxidant compounds were favored, in outer leaves was favored the biosynthesis of sugars and mineral content.
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Affiliation(s)
- Jacinta Collado-González
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), C/Mayor s/n, 30150 Murcia, Spain.
| | - María Carmen Piñero
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), C/Mayor s/n, 30150 Murcia, Spain
| | - Ginés Otalora
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), C/Mayor s/n, 30150 Murcia, Spain
| | - Josefa Lopez-Marín
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), C/Mayor s/n, 30150 Murcia, Spain
| | - Francisco M Del Amor
- Department of Crop Production and Agri-Technology, Murcia Institute of Agri-Food Research and Development (IMIDA), C/Mayor s/n, 30150 Murcia, Spain.
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10
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Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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11
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García Torres E, Pérez Morales R, González Zamora A, Ríos Sánchez E, Olivas Calderón EH, Alba Romero JDJ, Calleros Rincón EY. Consumption of water contaminated by nitrate and its deleterious effects on the human thyroid gland: a review and update. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2022; 32:984-1001. [PMID: 32866080 DOI: 10.1080/09603123.2020.1815664] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Accepted: 08/22/2020] [Indexed: 06/11/2023]
Abstract
Nowadays, the nitrates have been established as carcinogenic components due to the endogenous formation of N-nitroso compounds, however, the consumption of water contaminated with nitrates has only been strongly related to the presence of methemoglobinemia in infants, as an acute effect, leaving out other side effects that demand attention. The thyroid gland takes relevance because it can be altered by many pollutants known as endocrine disruptors, which are agents capable of interfering with the synthesis of hormones, thus far, it is known that nitrates may disrupt the amount of iodine uptake causing most of the time hypothyroidism and affecting the metabolic functions of the organism in all development stages, resulting in an important health burden for the exposed population. Here, this review and update highlighted the impact of consumption of water contaminated with nitrates and effects on the thyroid gland in humans, concluding that nitrates could act as true endocrine disruptor.
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Affiliation(s)
- Edgar García Torres
- Doctorado en Ciencias Biomédicas. Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio, Durango, México
| | - Rebeca Pérez Morales
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio, Durango, México
| | - Alberto González Zamora
- Laboratorio de Biología Evolutiva, Facultad de Ciencias Biológicas, Universidad Juárez del Estado de Durango, Gómez Palacio, Durango, México
| | - Efraín Ríos Sánchez
- Doctorado en Ciencias Biomédicas. Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio, Durango, México
| | | | - José de Jesús Alba Romero
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio, Durango, México
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Effects of Nonthermal Plasma (NTP) on the Growth and Quality of Baby Leaf Lettuce (Lactuca sativa var. acephala Alef.) Cultivated in an Indoor Hydroponic Growing System. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aim of this research was to develop an effective protocol for the application of nonthermal plasma (NTP) technology to the hydroponic nutrient solution, and to investigate its effects on the growth and quality of baby leaf lettuce (Lactuca sativa var. acephala Alef.) grown in a hydroponic growing system (HGS) specifically designed for indoor home cultivation. Four HGSs were placed in separate growth chambers with temperature of 24 ± 1 °C and relative humidity of 70 ± 5%). Lettuce plants were grown for nine days in nutrient solutions treated with NTP for 0 (control) to 120 s every hour. Results of the first experiments showed that the optimal operating time of NTP was 120 s h−1. Fresh leaf biomass was increased by the 60 and 120 s NTP treatments compared to the control. Treating the nutrient solution with NTP also resulted in greater leaf content of total chlorophylls, carotenoids, total phenols, and total antioxidant capacity. NTP also positively influenced chlorophyll a fluorescence in Photosystem I (PSI) and photosynthetic electron transport. These results revealed that the NTP treatment of the nutrient solution could improve the production and quality of hydroponically grown baby leaf lettuce.
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Bogdanova OG, Efimova NV, Tarmaeva IY. Contamination Of Vegetable Products With Nitrates As A Public Health Risk Factor. RUSSIAN OPEN MEDICAL JOURNAL 2021. [DOI: 10.15275/rusomj.2021.0404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Our study aimed to investigate the contamination levels of vegetable products with nitrates and to evaluate the associated health risks to population of Baikalia. Materials and Methods — The characterization of VP contamination with nitrates is based on the data of the Federal Information Foundation for Public Hygiene Monitoring in the Russian Federation for 2015-2019. The computation of hazard ratios was conducted sensu the Guidelines 2.1.10.1920-04 ‘Human Health Risk Assessment Caused by Environmental Pollutants’. Results — The proportion of VP samples with augmented nitrate content in the Republic of Buryatia was 4.5 times higher than in Irkutsk Oblast. At the same time, nitrate concentrations did not differ significantly: in the Republic of Buryatia, median concentration was 164.24 (158.52–169.95) mg/kg, and 90th percentile was 940.76 (868.49–1013.03) mg/kg; in Irkutsk Oblast, corresponding amounts were 169.1 (158.55–177.55) and 978.0 (927.3–1028.7) mg/kg (p>0.05). The alimentary effect of nitrates on the child population in Republic of Buryatia led to unacceptable risk (HQ>1.0 at the level of the average centile trend). Conclusion — The results of conducted analysis confirmed the need to carry out dynamic studies of child health indicators due to the impact of nitrates in the municipalities of the cluster 1 in the course of the public hygiene monitoring (with child health as a mandatory component of the latter) for developing further predictive indicators.
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Affiliation(s)
- Olga G. Bogdanova
- East-Siberian Institute of Medical and Ecological Research, Angarsk, Russia
| | - Natalia V. Efimova
- East-Siberian Institute of Medical and Ecological Research, Angarsk, Russia
| | - Inna Yu. Tarmaeva
- Federal Research Centre of Nutrition and Biotechnology, Moscow, Russia
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14
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Aftab J, Kalaycıoğlu Z, Kolaylı S, Erim F. Sample stacking – Capillary electrophoretic determination of nitrate and nitrite contents as nitric oxide metabolites in honey varieties originated from Anatolia. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00125] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Nitrate and nitrite ions taken from food are the sources of bioavailable nitric oxide (NO) in the nitrogen cycle. Some beneficial effects of honey on health are attributed to the ability of honey to increase NO production. The variation of nitrate and nitrite levels of honey samples collected from different Anatolia regions were clarified using capillary electrophoresis technique. The sensitivities of both anions were improved with the application of the sample stacking method. Separation buffer consisted of 30 mmol L−1 formic acid and 30 mmol L−1 sodium sulfate at a pH of 4.0. The CE technique revealed that 18 honey samples contained nitrate anion ranged between 2.53 and 31.8 mg kg−1. Nitrite amounts were found in lower amounts in the honey samples as between non-detected and 0.533 mg kg−1. The observed differences in nitrate levels between honey varieties may be a way to determine honey's origin.
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Affiliation(s)
- J. Aftab
- 1 Department of Chemistry, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Z. Kalaycıoğlu
- 1 Department of Chemistry, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - S. Kolaylı
- 2 Department of Chemistry, Karadeniz Technical University, Trabzon, Turkey
| | - F.B. Erim
- 1 Department of Chemistry, Istanbul Technical University, Maslak, Istanbul, Turkey
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15
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Godlewska K, Pacyga P, Michalak I, Biesiada A, Szumny A, Pachura N, Piszcz U. Effect of Botanical Extracts on the Growth and Nutritional Quality of Field-Grown White Head Cabbage ( Brassica oleracea var. capitata). Molecules 2021; 26:molecules26071992. [PMID: 33915910 PMCID: PMC8037025 DOI: 10.3390/molecules26071992] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/23/2021] [Accepted: 03/30/2021] [Indexed: 02/08/2023] Open
Abstract
Nutraceuticals and functional foods are gaining more attention amongst consumers interested in nutritious food. The consumption of foodstuffs with a high content of phytochemicals has been proven to provide various health benefits. The application of biostimulants is a potential strategy to fortify cultivated plants with beneficial bioactive compounds. Nevertheless, it has not yet been established whether the proposed higher plants (St. John’s wort, giant goldenrod, common dandelion, red clover, nettle, and valerian) are appropriate for the production of potential bio-products enhancing the nutritional value of white cabbage. Therefore, this research examines the impact of botanical extracts on the growth and nutritional quality of cabbage grown under field conditions. Two extraction methods were used for the production of water-based bio-products, namely: ultrasound-assisted extraction and mechanical homogenisation. Bio-products were applied as foliar sprays to evaluate their impact on total yield, dry weight, photosynthetic pigments, polyphenols, antioxidant activity, vitamin C, nitrates, micro- and macroelements, volatile compounds, fatty acids, sterols, and sugars. Botanical extracts showed different effects on the examined parameters. The best results in terms of physiological and biochemical properties of cabbage were obtained for extracts from common dandelion, valerian, nettle, and giant goldenrod. When enriched with nutrients, vegetables can constitute a valuable component of functional food.
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Affiliation(s)
- Katarzyna Godlewska
- Department of Horticulture, Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, 50-363 Wrocław, Poland;
- Correspondence:
| | - Paweł Pacyga
- Department of Energy Technologies, Turbines, and Modeling of Heat-Flow Processes, Faculty of Mechanical and Power Engineering, Wrocław University of Science and Technology, 50-370 Wrocław, Poland;
| | - Izabela Michalak
- Department of Advanced Material Technologies, Faculty of Chemistry, Wrocław University of Science and Technology, 50-372 Wrocław, Poland;
| | - Anita Biesiada
- Department of Horticulture, Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, 50-363 Wrocław, Poland;
| | - Antoni Szumny
- Department of Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (A.S.); (N.P.)
| | - Natalia Pachura
- Department of Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (A.S.); (N.P.)
| | - Urszula Piszcz
- Department of Plant Nutrition, Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, 50-357 Wrocław, Poland;
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Boros IF, Sipos L, Kappel N, Csambalik L, Fodor M. Quantification of nitrate content with FT-NIR technique in lettuce ( Lactuca sativa L.) variety types: a statistical approach. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4084-4091. [PMID: 33060865 PMCID: PMC7520474 DOI: 10.1007/s13197-020-04442-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 01/23/2020] [Accepted: 04/08/2020] [Indexed: 12/15/2022]
Abstract
According to the Commission Regulation (EC) No. 1258/2011, the maximum allowed nitrate content of lettuce is defined within a broad range (2000-5000 mg NO3/kg), depending on harvest season and technology. This study focuses on the identification of the differences in nitrate accumulation between lettuce types and varieties, depending on production technology and on the investigation of the application of non-destructive FT-NIR spectroscopy for nitrate quantification, towards widely used UV-Vis spectroscopy. In the present study, combinations of seasons and technologies (spring × greenhouse, autumn × open field) were employed for the production of types (batavia, butterhead, lollo and oak leaf; both red and green colored); a total of 266 lettuce heads were analyzed. It was found that with standardized technology and conditions, autumn harvested green oak leaf lettuce types accumulated significantly less nitrate, than red oak or lollo leaf types. With spring harvested lettuces, batavia types generally accumulated generally more nitrates than butterhead types. Based on the linear discriminant analysis (LDA) of FT-NIR measurements the four distinct variety types diverge; the lollo type explicitly diverges from batavia and butterhead types. The LDA further revealed, that within lollo and oak leaf variety types, red and green leaved varieties diverge as well. A model was successfully built for the FT-NIR quantification of the nitrate content of lettuce samples (R2 = 0.95; RMSEE = 74.4 mg/kg fresh weight; Q2 = 0.90; RMSECV = 99.4 mg/kg fresh weight). The developed model is capable of the execution of a fast and non-invasive measurement; the method is suitable for the routine measurement of nitrate content in lettuce.
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Affiliation(s)
- Ildikó Fruzsina Boros
- Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Szent István University, 29-43 Villányi út, Budapest, 1118 Hungary
- Department of Postharvest Sciences and Sensory Evaluation, Faculty of Food Science, Szent István University, 29-43 Villányi út, Budapest, 1118 Hungary
| | - László Sipos
- Department of Postharvest Sciences and Sensory Evaluation, Faculty of Food Science, Szent István University, 29-43 Villányi út, Budapest, 1118 Hungary
| | - Noémi Kappel
- Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Szent István University, 29-43 Villányi út, Budapest, 1118 Hungary
| | - László Csambalik
- Department of Ecological and Sustainable Production Systems, Faculty of Horticultural Science, Szent István University, 29-43 Villányi út, Budapest, 1118 Hungary
| | - Marietta Fodor
- Department of Applied Chemistry, Faculty of Food Science, Szent István University, 29-43 Villányi út, Budapest, 1118 Hungary
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Ferysiuk K, Wójciak KM. Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients. Antioxidants (Basel) 2020; 9:E711. [PMID: 32764511 PMCID: PMC7464959 DOI: 10.3390/antiox9080711] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 07/28/2020] [Accepted: 07/29/2020] [Indexed: 01/13/2023] Open
Abstract
Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.
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Affiliation(s)
| | - Karolina M. Wójciak
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland;
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van der Avoort CM, Jonvik KL, Nyakayiru J, van Loon LJ, Hopman MT, Verdijk LB. A Nitrate-Rich Vegetable Intervention Elevates Plasma Nitrate and Nitrite Concentrations and Reduces Blood Pressure in Healthy Young Adults. J Acad Nutr Diet 2020; 120:1305-1317. [DOI: 10.1016/j.jand.2020.02.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Accepted: 02/22/2020] [Indexed: 01/26/2023]
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Xiao M, Huang T, Xu Y, Peng Z, Liu Z, Guan Q, Xie M, Xiong T. Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation. Food Microbiol 2020; 98:103573. [PMID: 33875193 DOI: 10.1016/j.fm.2020.103573] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 04/01/2020] [Accepted: 05/21/2020] [Indexed: 01/09/2023]
Abstract
Chinese Sichuan Paocai (CSP) is one of the world's best-known fermented vegetables with a large presence in the Chinese market. The dynamic microbial community is the main contributor to Paocai fermentation. However, little is known about the ecological distribution and functional importance of these community members. In this study, metatranscriptomics was used to comprehensively explore the active microbial community members and key transcripts with significant functions in the Paocai fermentation process. Enterobacter, Leuconostoc, and Lactobacillus dominated the three-fermentation stages (Pre-, Mid- and Lat-), respectively. Carbon metabolism was the most abundant pathway. GH (glycoside hydrolase) and GT (lycosyl transferase) were the two most highly expressed carbohydrate-active enzymes. The most highly differentially expressed genes were grouped in the biosynthesis of amino acids, followed by glycolysis. Meta-pathways in the Sichuan Paocai fermentation ecosystem were reconstructed, Lactobacillaceae and Enterobacteriaceae were the two most important metabolic contributors. In addition, the nrfA and nirB were two genes referred to distinct nitrite reductase enzymes and 9 specialized genes, such as eclo, ron and ent were expressed to produce autoinducer 2 (AI-2) kinase in response to population density. The present study revealed functional enzymes and meta-pathways of the active microbial communities, which provide a deeper understanding of their contribution to CSP products.
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Affiliation(s)
- Muyan Xiao
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China; School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Tao Huang
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China; School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Yazhou Xu
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China; School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Zhen Peng
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China; School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Zhanggen Liu
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China; School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Qianqian Guan
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China; School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China; School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China
| | - Tao Xiong
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China; School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China.
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Behera SS, El Sheikha AF, Hammami R, Kumar A. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103971] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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21
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Huang TT, Wu ZY, Zhang WX. Effects of garlic addition on bacterial communities and the conversions of nitrate and nitrite in a simulated pickle fermentation system. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107215] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. Foods 2020; 9:foods9030274. [PMID: 32138175 PMCID: PMC7142946 DOI: 10.3390/foods9030274] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 02/25/2020] [Accepted: 02/29/2020] [Indexed: 11/16/2022] Open
Abstract
The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.
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Wakamatsu JI, Kawazoe H, Ohya M, Hayakawa T, Kumura H. Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms. Meat Sci 2020; 161:107989. [DOI: 10.1016/j.meatsci.2019.107989] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 09/25/2019] [Accepted: 10/21/2019] [Indexed: 12/01/2022]
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Salehzadeh H, Maleki A, Rezaee R, Shahmoradi B, Ponnet K. The nitrate content of fresh and cooked vegetables and their health-related risks. PLoS One 2020; 15:e0227551. [PMID: 31917821 PMCID: PMC6952105 DOI: 10.1371/journal.pone.0227551] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Accepted: 12/20/2019] [Indexed: 12/02/2022] Open
Abstract
BACKGROUND Vegetables are the most important source of nitrates in the human diet. During various processes in the body, nitrates are converted into nitrites, which causes various diseases, such as blue baby syndrome and cancer. This study aimed to determine the concentration of nitrates in several vegetable farms in Sanandaj city and to evaluate their health-related risks. METHODS This descriptive cross-sectional study was conducted from October 2017 to July 2018. A total of 90 samples were taken from nine farms. Soil and water sampling was also carried out. All stages of sample preparation and extraction were carried out according to Food Standards 2-16721, and the nitrate measurements were performed using ion chromatography (Compact IC Plus 882 Model, Metrohm, Switzerland). A health risk assessment was performed using the non-carcinogenic risk assessment. RESULTS This study's results showed that the nitrate concertation in all vegetables was less than National Iranian Vegetable Nitrate Standard. Nitrate levels in leafy vegetables were higher than in root vegetables, and the root vegetables levels were higher than those in Fruit vegetable. The nitrate level in vegetables in autumn was higher than in spring. The cooking process reduced the raw vegetables' nitrate content from 4.094% to 13.407%, while the frying process increased the vegetables' nitrate content from 12.46% to 29.93%. The highest health risk level in raw, cooked and fried vegetables was parsley, parsley and beet leaves, respectively, and the lowest in all categories was tomatoes. Generally, the highest health risk was related to fried beet leaves, and the lowest was raw tomatoes. In addition, each of the abovementioned relationships between vegetables' nitrate levels and the harvest season, type of processing procedure and type of vegetables was significant (p < 0.05). The irrigation water's nitrate concentration in all fields was between 12.36 and 33.14 mg/l. The soil contained nitrate levels of between 4.35 and 9.7 mg/kg. CONCLUSION Based on this study, we can conclude that the amount of nitrates in raw vegetables was lower than the standard limit's level and that this level does not cause health problems for consumers.
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Affiliation(s)
- Hamzeh Salehzadeh
- Student Research Committee, Kurdistan University of Medical Sciences, Sanandaj, Iran
| | - Afshin Maleki
- Environmental Health Research Center, Research Institute for Health Development, Kurdistan University of Medical Sciences, Sanandaj, Iran
| | - Reza Rezaee
- Environmental Health Research Center, Research Institute for Health Development, Kurdistan University of Medical Sciences, Sanandaj, Iran
| | - Behzad Shahmoradi
- Environmental Health Research Center, Research Institute for Health Development, Kurdistan University of Medical Sciences, Sanandaj, Iran
| | - Koen Ponnet
- Faculty of Social Sciences, imec-mict-Ghent University, Ghent, Belgium
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Anton D, Koskar J, Raudsepp P, Meremäe K, Kaart T, Püssa T, Roasto M. Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork. Foods 2019; 8:foods8120661. [PMID: 31835429 PMCID: PMC6963448 DOI: 10.3390/foods8120661] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 11/25/2019] [Accepted: 12/05/2019] [Indexed: 12/29/2022] Open
Abstract
It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products.
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Affiliation(s)
- Dea Anton
- Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (P.R.); (K.M.); (T.P.); (M.R.)
- Correspondence:
| | - Julia Koskar
- Estonian Veterinary and Food Laboratory, Kreutzwaldi 30, 51006 Tartu, Estonia;
| | - Piret Raudsepp
- Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (P.R.); (K.M.); (T.P.); (M.R.)
| | - Kadrin Meremäe
- Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (P.R.); (K.M.); (T.P.); (M.R.)
| | - Tanel Kaart
- Chair of Animal Breeding and Biotechnology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 46, 51006 Tartu, Estonia;
| | - Tõnu Püssa
- Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (P.R.); (K.M.); (T.P.); (M.R.)
| | - Mati Roasto
- Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (P.R.); (K.M.); (T.P.); (M.R.)
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The Effects of Biostimulants, Biofertilizers and Water-Stress on Nutritional Value and Chemical Composition of Two Spinach Genotypes ( Spinacia oleracea L.). Molecules 2019; 24:molecules24244494. [PMID: 31817970 PMCID: PMC6943419 DOI: 10.3390/molecules24244494] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/06/2019] [Accepted: 12/06/2019] [Indexed: 01/06/2023] Open
Abstract
In the present study, the effect of biostimulants application on the nutritional quality and bioactive properties of spinach cultivated in protected environment under water stress conditions was evaluated. For this purpose, four commercially available biostimulant products (Megafol (MEG), Aminovert (AM), Veramin Ca (V), Twin Antistress (TA), and two spinach genotypes (Fuji F1 and Viroflay) were tested under two irrigation regimes (normal irrigation (W+), and water-holding (W–). Fat and carbohydrates content was favored by water stress when Megafol (MEGW+) and Veramin (VW+) were applied on Fuji plants, while calorific value was also increased by MEGW+ treatment. In contrast, protein and ash content increased when AMW– and TAW+ were applied on Viroflay plants. Raffinose and glucose were the most abundant sugars, followed by sucrose and fructose, with the highest contents recorded for Fuji plants when AMW+ (fructose, glucose and total carbohydrates), CW– (sucrose), and TAW– (raffinose) treatments were applied. Regarding organic acids, oxalic and malic acid which had the highest contents for the TAW– (Viroflay plants) and AMW– (Fuji plants) treatments, respectively. α- and γ-tocopherol were the only isoforms detected with MEGW– and VW– inducing the biosynthesis of α-tocopherol, while AMW+ increased γ-tocopherol content in Fuji plants. The main fatty acids were α-linolenic and linoleic acids which were detected in the highest amounts in AMW–, AMW+, and TAW+ the former and in AMW–, VW–, and CW+ the latter. Regarding phenolic compounds content, peak 12 (5,3′,4′-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone-4′-glucuronide) was the most abundant compound, especially in Viroflay plants under normal irrigation and no biostimulants added (CW–). The antioxidant and cytotoxic activity of the tested samples did not show promising results when compared with the positive controls, while a variable antibacterial activity was recorded depending on the tested biostimulant, irrigation regime and genotype. In conclusion, a variable effect of the tested biostimulants and irrigation regimes was observed on bioactive properties and chemical composition of both spinach genotypes which highlights the need for further research in order to make profound conclusions regarding the positive effects of biostimulants under water stress conditions.
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Lin SL, Hsu JW, Fuh MR. Simultaneous determination of nitrate and nitrite in vegetables by poly(vinylimidazole-co-ethylene dimethacrylate) monolithic capillary liquid chromatography with UV detection. Talanta 2019; 205:120082. [DOI: 10.1016/j.talanta.2019.06.082] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 06/21/2019] [Accepted: 06/21/2019] [Indexed: 01/31/2023]
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28
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The application of slightly acidic electrolyzed water in pea sprout production to ensure food safety, biological and nutritional quality of the sprout. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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29
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Kmecl V, Žnidarčič D, Franić M, Ban SG. Nitrate and nitrite contamination of vegetables in the Slovenian market. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2019; 12:216-223. [DOI: 10.1080/19393210.2019.1600589] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Veronika Kmecl
- Agricultural Institute of Slovenia, Central Laboratory, Ljubljana, Slovenia
| | - Dragan Žnidarčič
- Biotechnical Faculty, Department of Agronomy, University of Ljubljana, Ljubljana, Slovenia
| | - Mario Franić
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia
| | - Smiljana Goreta Ban
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
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Determination of the [ 15N]-Nitrate/[ 14N]-Nitrate Ratio in Plant Feeding Studies by GC⁻MS. Molecules 2019; 24:molecules24081531. [PMID: 31003443 PMCID: PMC6515077 DOI: 10.3390/molecules24081531] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 04/16/2019] [Accepted: 04/17/2019] [Indexed: 12/12/2022] Open
Abstract
Feeding experiments with stable isotopes are helpful tools for investigation of metabolic fluxes and biochemical pathways. For assessing nitrogen metabolism, the heavier nitrogen isotope, [15N], has been frequently used. In plants, it is usually applied in form of [15N]-nitrate, which is assimilated mainly in leaves. Thus, methods for quantification of the [15N]-nitrate/[14N]-nitrate ratio in leaves are useful for the planning and evaluation of feeding and pulse–chase experiments. Here we describe a simple and sensitive method for determining the [15N]-nitrate to [14N]-nitrate ratio in leaves. Leaf discs (8 mm diameter, approximately 10 mg fresh weight) were sufficient for analysis, allowing a single leaf to be sampled multiple times. Nitrate was extracted with hot water and derivatized with mesitylene in the presence of sulfuric acid to nitromesitylene. The derivatization product was analyzed by gas chromatography–mass spectrometry with electron ionization. Separation of the derivatized samples required only 6 min. The method shows excellent repeatability with intraday and interday standard deviations of less than 0.9 mol%. Using the method, we show that [15N]-nitrate declines in leaves of hydroponically grown Crassocephalum crepidioides, an African orphan crop, with a biological half-life of 4.5 days after transfer to medium containing [14N]-nitrate as the sole nitrogen source.
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Chetty AA, Prasad S, Pinho OC, de Morais CM. Estimated dietary intake of nitrate and nitrite from meat consumed in Fiji. Food Chem 2019; 278:630-635. [DOI: 10.1016/j.foodchem.2018.11.081] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Revised: 11/08/2018] [Accepted: 11/14/2018] [Indexed: 01/12/2023]
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Exploring the nutritional and phytochemical potential of sorghum in food processing for food security. ACTA ACUST UNITED AC 2019. [DOI: 10.1108/nfs-05-2018-0149] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeSorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to review the bioactive active compounds, health benefits and processing of the sorghum. Sorghum is utilized for animal feeding rather than the human food usage. Therefore, this paper focuses on the emerging new health foods with benefits of the sorghum.Design/methodology/approachMajor well-known bibliometric information sources searched were the Web of Science, Google Scholar, Scopus and PubMed. Several keywords like nutritional value of sorghum, bioactive compounds present in sorghum, health benefits of sorghum and processing of sorghum were chosen to obtain a large range of papers to be analyzed. A final inventory of 91 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.FindingsFrom the literature reviewed, sorghum processing through various methods, including milling, malting, fermentation and blanching, bioactive compounds, as well as health benefits of sorghum were found and discussed.Originality/valueThrough this paper, possible processing methods and health benefits of sorghum are discussed after detailed studies of literature from journal articles.
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Babateen AM, Fornelli G, Donini LM, Mathers JC, Siervo M. Assessment of dietary nitrate intake in humans: a systematic review. Am J Clin Nutr 2018; 108:878-888. [PMID: 30321271 DOI: 10.1093/ajcn/nqy108] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Accepted: 04/27/2018] [Indexed: 02/06/2023] Open
Abstract
Background The nitrate content of foods and water is highly variable, which has implications for the compilation of food-composition databases and assessment of dietary nitrate intake. Objective A systematic review was conducted to ascertain the dietary assessment methods used and to provide estimates of daily nitrate intake in humans. Design Relevant articles were identified by a systematic search of 3 electronic databases (PubMed, Web of Science, and Embase) from inception until February 2018. Observational studies conducted in adult populations and reporting information on dietary assessment methods and daily nitrate intake were included. Ecological analyses were conducted to explore the association of nitrate intake with indexes of economic development [Gross Domestic Product (GDP) and KOF Index of Globalization]. Results A total of 55 articles were included. Forty-two studies investigated associations between nitrate intake and disease risk; 36 (87%) of these studies examined the association between nitrate intake and cancer risk, whereas only 6 studies explored the association of nitrate intake with the risk of diabetes, glaucoma, kidney failure, hypertension, and atherosclerotic vascular disease. The majority of studies used food-frequency questionnaires to assess nitrate intake (n = 43). The median daily nitrate intakes in healthy and patient populations were 108 and 110 mg/d, respectively. We found a significant inverse correlation of nitrate intake with GDP (r = -0.46, P < 0.001) and KOF index (r = -0.31, P = 0.002). Conclusions The median estimated daily nitrate intakes by healthy and patient populations were similar, and these values were below the safe upper intake of daily intake (3.7 mg nitrate ion/kg body weight). However, there is considerable heterogeneity in the application of food-composition tables, which may have implications for the accuracy of estimated daily nitrate intake. The association between nitrate intake and risk of cardiometabolic diseases needs further investigation. The protocol for this systematic review has been registered in the PROSPERO database (https://www.crd.york.ac.uk/prospero; CRD number: 42017060354).
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Affiliation(s)
- Abrar M Babateen
- Human Nutrition Research Center, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, United Kingdom
- Faculty of Applied Medical Sciences, Clinical Nutrition Department, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Gianfranco Fornelli
- Human Nutrition Research Center, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, United Kingdom
- Faculty of Medicine and Surgery, Vita-Salute San Raffaele University, Milan, Italy
| | - Lorenzo M Donini
- Department of Experimental Medicine-Medical Pathophysiology, Food Science and Endocrinology Section, Food Science and Human Nutrition Research Unit, "Sapienza" University of Rome, Rome, Italy
| | - John C Mathers
- Human Nutrition Research Center, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - Mario Siervo
- Human Nutrition Research Center, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, United Kingdom
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Dalbeni A, Treggiari D, Tagetti A, Bevilaqua M, Bonafini S, Montagnana M, Scaturro G, Minuz P, Fava C. Positive Effects of Tomato Paste on Vascular Function After a Fat Meal in Male Healthy Subjects. Nutrients 2018; 10:E1310. [PMID: 30223563 PMCID: PMC6163719 DOI: 10.3390/nu10091310] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 09/12/2018] [Accepted: 09/13/2018] [Indexed: 12/23/2022] Open
Abstract
Tomato consumption has been recently associated with a reduced incidence of cardiovascular disease (CVD). The aim of this study was to test whether a seven-day period of tomato paste purèe (tomato paste, TP) supplementation could improve some haemodynamic parameters in healthy volunteers before and after a standardized fat meal (FM). METHODS AND RESULTS Nineteen healthy male volunteers participated in a randomized, single-blind (operator) crossover study. Participants maintained low fiber diets (LFD) during the study periods. They were randomized either to a LFD and TP arm (80 g of TP/day) for seven-days, or to a control arm (LFD-only) with a two-week washout period. Flow Mediated Dilatation and other morpho-functional vascular indices were measured by ultrasound. Stiffness Index and Reflection Index were estimated by digital photo-plethysmography. All these parameters were measured one h before and two and 3.5 h after the FM. The difference in Stiffness Index was increased in the LFD and TP + FM-arm, as compared to the LFD-only + FM arm at both two and 3.5 h points. After the FM, in both arms, at two h, we observed a reduction in the Reflection Index and an increase in heart rate. Interestingly, only in the LFD and TP + FM-arm, some haemodynamic changes were detectable at two h; notably, there was an increase in brachial artery diameter and a reduction in diastolic blood pressure (BP). CONCLUSIONS TP has no effect on Flow Mediated Dilatation but acutely modifies some haemodynamic parameters triggered by FM, suggesting possible haemodynamic beneficial effects in people consuming tomatoes.
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Affiliation(s)
- Andrea Dalbeni
- Department of Medicine, General Medicine & Hypertension Unit, University of Verona, Piazzale LA Scuro 10, 37134 Verona, Italy.
| | - Davide Treggiari
- Department of Biotechnology, University of Verona, 37134 Verona, Italy.
| | - Angela Tagetti
- Department of Medicine, General Medicine & Hypertension Unit, University of Verona, Piazzale LA Scuro 10, 37134 Verona, Italy.
| | - Michele Bevilaqua
- Department of Medicine, General Medicine & Hypertension Unit, University of Verona, Piazzale LA Scuro 10, 37134 Verona, Italy.
| | - Sara Bonafini
- Department of Medicine, General Medicine & Hypertension Unit, University of Verona, Piazzale LA Scuro 10, 37134 Verona, Italy.
| | - Martina Montagnana
- Department of Neurological, Biomedical and Movement Sciences, Laboratory of Clinical Biochemistry, University of Verona, 37134 Verona, Italy.
| | - Giuliana Scaturro
- Department of Medicine, General Medicine & Hypertension Unit, University of Verona, Piazzale LA Scuro 10, 37134 Verona, Italy.
| | - Pietro Minuz
- Department of Medicine, General Medicine & Hypertension Unit, University of Verona, Piazzale LA Scuro 10, 37134 Verona, Italy.
| | - Cristiano Fava
- Department of Medicine, General Medicine & Hypertension Unit, University of Verona, Piazzale LA Scuro 10, 37134 Verona, Italy.
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Ding Z, Johanningsmeier SD, Price R, Reynolds R, Truong VD, Payton SC, Breidt F. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Stachniuk A, Szmagara A, Stefaniak EA. Spectrophotometric Assessment of the Differences Between Total Nitrate/Nitrite Contents in Peel and Flesh of Cucumbers. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1274-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Increasing vegetable intake to obtain the health promoting and ergogenic effects of dietary nitrate. Eur J Clin Nutr 2018; 72:1485-1489. [PMID: 29559721 DOI: 10.1038/s41430-018-0140-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 12/06/2017] [Accepted: 02/14/2018] [Indexed: 11/08/2022]
Abstract
Increased consumption of dietary nitrate increases plasma nitrate and nitrite concentrations, and has been shown to elicit cardio-protective effects and improve exercise performance. Nitrate consumption in the habitual diet is mainly dependent on nitrate-rich vegetables, such as green leafy and root vegetables, with total vegetable consumption accounting for approximately 50-85% of our daily nitrate intake. Whereas 'supplementation' with dietary nitrate in research studies has mainly been accomplished through the use of (concentrated) nitrate-rich beetroot juice, dietary strategies focusing on increased intake of nitrate-rich vegetables may represent a similarly effective alternative for increasing dietary nitrate intake and, as such, obtaining the associated cardiovascular health and ergogenic benefits.
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Tamgho IS, Chaudhuri S, Verderame M, DiScenza DJ, Levine M. A highly versatile fluorenone-based macrocycle for the sensitive detection of polycyclic aromatic hydrocarbons and fluoride anions. RSC Adv 2017. [DOI: 10.1039/c7ra05404a] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Reported herein is the high yielding synthesis of a new fluorenone-based triazolophane and its sensing capabilities for polycyclic aromatic hydrocarbons (PAHs) and fluoride anions.
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Affiliation(s)
| | | | - Molly Verderame
- Department of Chemistry
- University of Rhode Island
- Kingston
- USA
| | | | - Mindy Levine
- Department of Chemistry
- University of Rhode Island
- Kingston
- USA
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Borowska S, Brzóska MM. Chokeberries (Aronia melanocarpa
) and Their Products as a Possible Means for the Prevention and Treatment of Noncommunicable Diseases and Unfavorable Health Effects Due to Exposure to Xenobiotics. Compr Rev Food Sci Food Saf 2016; 15:982-1017. [DOI: 10.1111/1541-4337.12221] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 06/15/2016] [Accepted: 06/21/2016] [Indexed: 12/23/2022]
Affiliation(s)
- Sylwia Borowska
- Borowska and Brzóska are with Dept. of Toxicology; Medical Univ. of Bialystok; Bialystok Poland
| | - Malgorzata M. Brzóska
- Borowska and Brzóska are with Dept. of Toxicology; Medical Univ. of Bialystok; Bialystok Poland
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d'El-Rei J, Cunha AR, Trindade M, Neves MF. Beneficial Effects of Dietary Nitrate on Endothelial Function and Blood Pressure Levels. Int J Hypertens 2016; 2016:6791519. [PMID: 27088010 PMCID: PMC4819099 DOI: 10.1155/2016/6791519] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 02/02/2016] [Accepted: 02/22/2016] [Indexed: 02/07/2023] Open
Abstract
Poor eating habits may represent cardiovascular risk factors since high intake of fat and saturated fatty acids contributes to dyslipidemia, obesity, diabetes mellitus, and hypertension. Thus, nutritional interventions are recognized as important strategies for primary prevention of hypertension and as adjuvants to pharmacological therapies to reduce cardiovascular risk. The DASH (Dietary Approach to Stop Hypertension) plan is one of the most effective strategies for the prevention and nonpharmacological management of hypertension. The beneficial effects of DASH diet on blood pressure might be related to the high inorganic nitrate content of some food products included in this meal plan. The beetroot and other food plants considered as nitrate sources account for approximately 60-80% of the daily nitrate exposure in the western population. The increased levels of nitrite by nitrate intake seem to have beneficial effects in many of the physiological and clinical settings. Several clinical trials are being conducted to determine the broad therapeutic potential of increasing the bioavailability of nitrite in human health and disease, including studies related to vascular aging. In conclusion, the dietary inorganic nitrate seems to represent a promising complementary therapy to support hypertension treatment with benefits for cardiovascular health.
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Affiliation(s)
- Jenifer d'El-Rei
- Department of Clinical Medicine, State University of Rio de Janeiro, 20551-030 Rio de Janeiro, RJ, Brazil
| | - Ana Rosa Cunha
- Department of Clinical Medicine, State University of Rio de Janeiro, 20551-030 Rio de Janeiro, RJ, Brazil
| | - Michelle Trindade
- Department of Clinical Medicine, State University of Rio de Janeiro, 20551-030 Rio de Janeiro, RJ, Brazil
| | - Mario Fritsch Neves
- Department of Clinical Medicine, State University of Rio de Janeiro, 20551-030 Rio de Janeiro, RJ, Brazil
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Thangarajan R, Bolan NS, Naidu R, Surapaneni A. Effects of temperature and amendments on nitrogen mineralization in selected Australian soils. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2015; 22:8843-54. [PMID: 24114384 DOI: 10.1007/s11356-013-2191-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2013] [Accepted: 09/23/2013] [Indexed: 04/15/2023]
Abstract
The effects of temperature (18, 24, and 37 °C) and form of nitrogen (N) input from various sources (organic-green waste compost, biosolids, and chicken manure; inorganic-urea) on N transformation in three different Australian soils with varying pH (4.30, 7.09, and 9.15) were examined. Ammonification rate (ammonium concentration) increased with increase in temperature in all soil types. The effect of temperature on nitrification rate (nitrate concentration) followed 24 > 37 > 18 °C. Nitrification rate was higher in neutral and alkaline soils than acidic soil. Mineral N (bioavailable N) concentration was high in urea treatments than in organic N source treatments in all soil types. Acidic soil lacked nitrification activity resulting in low nitrate (NO3) buildup in urea treatment, whereas a significant NO3 buildup was noticed in green waste compost treatment. In neutral and alkaline soils, the nitrification activity was low at 37 °C in urea treatment but with a significant NO3 buildup in organic amendment added soils. Addition of organic N sources supplied ammonia oxidizing bacteria thereby triggering nitrification in the soils (even at 37 °C). This study posits the following implications: (1) inorganic fertilizer accumulate high NO3 content in soils in a short period of incubation, thereby becoming a potential source of NO3 leaching; (2) organic N sources can serve as possible source of nitrifying bacteria, thereby increasing bioavailable N (NO3) in soils regardless of the soil properties and temperature.
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Affiliation(s)
- Ramya Thangarajan
- Centre for Environmental Risk Assessment and Remediation, University of South Australia, Mawson Lakes, SA, 5095, Australia
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Ekart K, Hmelak Gorenjal A, Madorran E, Lapajne S, Langerholc T. Study on the influence of food processing on nitrate levels in vegetables. ACTA ACUST UNITED AC 2013. [DOI: 10.2903/sp.efsa.2013.en-514] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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