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Nitrite

About: Nitrite is a research topic. Over the lifetime, 15425 publications have been published within this topic receiving 484581 citations.


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Journal ArticleDOI
01 Jul 1980-Oncology
TL;DR: Mean salivary nitrite levels in saliva was found to increase from well below 1 ppm in infants of up to 6 months to about 7 ppm in adults, and a remarkably different situation has been found in areas of high esophageal cancer incidence in Iran.
Abstract: A survey is given on the occurrence of nitrate and nitrite in human saliva and the influence of the dietary nitrate intake. Nitrate, after its absorption in the upper gastrointestinal tract, reaches the salivary glands via the blood circulation where it is secreted into the oral cavity and partially reduced to nitrite by the oral microflora. There is a linear relationship between the amounts of nitrate ingested and amounts of nitrate and nitrite found in saliva. The ability of the oral microflora to reduce nitrate to nitrite depends on he individual ages. Mean salivary nitrite was found to increase from well below 1 ppm in infants of up to 6 months to about 7 ppm in adults. a remarkably different situation has been found in areas of high esophageal cancer incidence in Iran: although dietary intake of nitrate and nitrite is very low, nitrite levels in saliva, especially in children of this area tend to be much higher than those in children of western European countries.

116 citations

Journal ArticleDOI
TL;DR: The results of this study suggest that dietary caffeic acid and ferulic acid may play a role in the body's defense against carcinogenesis by inhibiting the formation of N-nitroso compounds.
Abstract: Caffeic acid and ferulic acid, which are naturally occurring phenols present in a wide variety of plants, were examined for their ability to react with nitrite in vitro and to inhibit nitrosamine formation in vivo. Their activities were compared with other phenols (butylated hydroxyanisole and Trolox) and with a non-phenolic polyhydroxylated compound, glycerol guaiacolate. In simulated gastric fluid, caffeic acid and ferulic acid reacted rapidly and completely with an equimolar quantity of sodium nitrite. In rats receiving aminopyrine and nitrite, caffeic acid and ferulic acid blocked the elevation of serum N-nitrosodimethylamine (NDMA) levels and the serum glutamic pyruvic transaminase levels associated with hepatotoxicity. Neither phenol had any effect on serum levels of NDMA in rats treated with NDMA. In both the in vitro (reaction with nitrite) and in vivo (inhibition of hepatotoxicity) systems, caffeic acid was more effective than ferulic acid. Butylated hydroxyanisole and Trolox were partially effective, and glycerol guaiacolate was inactive. The results of this study suggest that dietary caffeic acid and ferulic acid may play a role in the body's defense against carcinogenesis by inhibiting the formation of N-nitroso compounds.

115 citations

Journal ArticleDOI
TL;DR: Application of a 30-fold molar excess of sulfamic acid to nitrite at pH 2 destroyed nitrite with no significant risk of artifactual nitrosation of amines presented a risk for the artifactual formation of N-nitrosamines during sample storage or analysis.
Abstract: With years of full-scale experience for precombustion CO2 capture, amine-based technologies are emerging as the prime contender for postcombustion CO2 capture. However, concerns for postcombustion applications have focused on the possible contamination of air or drinking water supplies downwind by potentially carcinogenic N-nitrosamines and N-nitramines released following their formation by NOx reactions with amines within the capture unit. Analytical methods for N-nitrosamines in drinking waters were adapted to measure specific N-nitrosamines and N-nitramines and total N-nitrosamines in solvent and washwater samples. The high levels of amines, aldehydes, and nitrite in these samples presented a risk for the artifactual formation of N-nitrosamines during sample storage or analysis. Application of a 30-fold molar excess of sulfamic acid to nitrite at pH 2 destroyed nitrite with no significant risk of artifactual nitrosation of amines. Analysis of aqueous morpholine solutions purged with different gas-phase...

115 citations

Journal ArticleDOI
TL;DR: In this article, the effect of adding winter savory (Satureja montana L.) essential oil (EO) at concentrations of 7.80, 15.60 and 31.25μl/g on color and lipid oxidation (TBARS) in mortadella-type sausages formulated with different sodium nitrite (NaNO2) levels (0, 100 and 200μ/kg) and stored at 25°C for 30 days.
Abstract: This study aimed to evaluate the effect of adding winter savory (Satureja montana L.) essential oil (EO) at concentrations of 7.80, 15.60 and 31.25 μl/g on color and lipid oxidation (TBARS) in mortadella-type sausages formulated with different sodium nitrite (NaNO2) levels (0, 100 and 200 mg/kg) and stored at 25 °C for 30 days. The EO was extracted by hydrodistillation and analyzed by gas chromatography–mass spectrometry (GC–MS). Twenty-six chemical compounds were identified; the most prominent of which were thymol (28.99 g/100 g), p-cymene (12.00 g/100 g), linalool (11.00 g/100 g) and carvacrol (10.71 g/100 g). Among the nitrite levels tested, a concentration of 100 mg/kg of sodium nitrite appeared to be sufficient for the formation of the characteristic red color. The use of EO at concentrations exceeding 15.60 μl/g adversely affected the color of the product by reducing redness (a∗) (p ≤ 0.05) and increasing yellowness (b∗ h∗). The EO antioxidant activity was confirmed by β-carotene bleaching method and DPPH assay. Reduced values of thiobarbituric acid reactive substances (TBARS) (p ≤ 0.05) were observed in mortadellas formulated with the lowest concentrations of EO without added nitrite. This significant effect on lipid oxidation was also observed in samples containing EO and reduced amounts of sodium nitrite. The results suggest possible benefits from the combined use of EOs and minimal amounts of sodium nitrite in cured meat products.

115 citations

Journal ArticleDOI
TL;DR: Although nitrate is the best inducer of nitrate reductase, lower levels of induction are also obtained with nitrite and ammonia, but cyanate is a fairly specific inhibitor of nitrite reduct enzyme.
Abstract: 1. Possible mechanisms regulating the activities of three enzymes involved in nitrate assimilation, nitrate reductase, nitrite reductase and glutamate dehydrogenase, were studied in radish cotyledons. 2. Nitrate-reductase and nitrite-reductase activities are low in nitrogen-deficient cotyledons, and are induced by their substrates. 3. Glutamate dehydrogenase is present regardless of the nitrogen status, and the enzyme can be increased only slightly by long-term growth on ammonia. 4. Although nitrate is the best inducer of nitrate reductase, lower levels of induction are also obtained with nitrite and ammonia. The experiments did not distinguish between direct or indirect induction by these two molecules. 5. Nitrite reductase is induced by nitrite and only indirectly by nitrate. 6. The induction of both nitrate reductase and nitrite reductase is prevented by the inhibitors actinomycin D, puromycin and cycloheximide, indicating a requirement for the synthesis of RNA and protein. 7. The decay of nitrate reductase, determined after inhibition of protein synthesis, is slower than the synthesis of the enzyme. Nitrite reductase is much more stable than nitrate reductase. 8. The synthesis of nitrate reductase is not repressed by ammonia, but is repressed by growth on a nitrite medium. 9. There is no inhibition of nitrate reductase, nitrite reductase or glutamate dehydrogenase by the normal end products of assimilation, but cyanate is a fairly specific inhibitor of nitrate reductase.

115 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023606
20221,333
2021475
2020459
2019467
2018509