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Food Additives
Published in Dongyou Liu, Handbook of Foodborne Diseases, 2018
For example, annatto (E160b, a natural color ingredient found in margarine, Cheshire cheese, smoked fish, and cakes) and tartrazine (a sulfonated dye, E102) have been shown to induce allergic-type reactions in some people. The co-presence of preservative sodium benzoate or potassium benzoate (E212) and ascorbic acid (vitamin C, E300) in soft drinks may lead to the formation of carcinogenic benzene. Preservatives sodium nitrite (E250) and sodium nitrate (E251) used in processed cured meats (e.g., ham and bacon) may be converted into nitrosamines in the stomach, which increase the risk of colorectal cancer in humans. In addition, the preservatives sulfites (e.g., sodium bisulfite [E222], sodium metabisulfite [E223], and potassium bisulfite [E228]) found in wine, beer, and dried fruit may trigger asthmatic episodes and cause migraines in some people. In Australia, about 50 of the 400 currently approved additives have been linked to adverse reactions in people.
Nitrate
Published in Linda M. Castell, Samantha J. Stear (Nottingham), Louise M. Burke, Nutritional Supplements in Sport, Exercise and Health, 2015
Several recent studies have addressed the extent to which dietary nitrate supplementation might affect the physiological responses to exercise. Larsen et al. (2007) first showed that three days of sodium nitrate supplementation (0.1 mmol/kg/day) reduced resting blood pressure and the O2 cost of sub-maximal cycle exercise. Subsequently, we have reported that enhancing NO bioavailability through supplementation of the diet with a natural foodstuff (nitrate-rich beetroot juice) reduces resting blood pressure and the O2 cost of exercise, and improves exercise performance (Bailey et al., 2009, 2010; Vanhatalo et al., 2010; Lansley et al., 2011a). Bailey et al. (2009) found that four to six days of dietary nitrate supplementation (0.5 L of beetroot juice per day containing ~6 mmol nitrate) reduced the ‘steady-state’ O2 cost of sub-maximal cycle exercise by 5% and extended the time-to-exhaustion during high-intensity cycling by 16%. In a subsequent study, Bailey et al. (2010) used 31P-magnetic resonance spectroscopy to investigate the mechanistic bases of this phenomenon. It was observed that dietary nitrate supplementation resulted in both a reduced pulmonary O2 uptake and a reduced muscle metabolic perturbation, enabling high-intensity knee-extension exercise to be tolerated for a greater period of time. These data imply that the reduced O2 cost of exercise following dietary nitrate supplementation is related to a reduced ATP cost of muscle force production, perhaps consequent to reduced cross-bridge cycling or sarcoplasmic reticulum Ca2+-ATPase activity (Ferreira and Behnke, 2011). It is also possible, however, that nitrate supplementation enhances mitochondrial efficiency: Larsen et al.(2011) have reported that sodium nitrate reduced proton leakage and increased the mitochondrial P/O ratio.
The Effect of Nitrate-Rich Beetroot Juice on Markers of Exercise-Induced Muscle Damage: A Systematic Review and Meta-Analysis of Human Intervention Trials
Published in Journal of Dietary Supplements, 2022
Louise Jones, Stephen J. Bailey, Samantha N. Rowland, Nehal Alsharif, Oliver M. Shannon, Tom Clifford
One study administered nitrate as sodium nitrate (Menezes et al. 2019); the rest provided nitrate as beetroot juice. One study (Clifford, Bell et al. 2016) included two arms, differentiated by a high-dose and low-dose: data from these arms were pooled together in the meta-analysis using the Review Manager Calculator to generate a single mean, SD and sample size (Higgins and Green 2011a). One study included a beetroot juice and sodium nitrate arm (Clifford, Howatson et al. 2017). However, because beetroot juice and sodium nitrate contain different bioactive compounds (Clifford, Howatson et al. 2017), it was deemed inappropriate to combine these two arms. We also could not include them in the same meta-analysis as separate effect sizes because they would not be statistically independent and could introduce bias (López-López et al. 2018). As such, we excluded the sodium nitrate arm from our meta-analysis. Thus, all study data included in the meta-analysis were obtained following beetroot juice supplementation.
Development of rGO encapsulated polymeric beads as drug delivery system for improved loading and controlled release of doxycycline drug
Published in Drug Development and Industrial Pharmacy, 2020
Geetanjali Singh, Bhavani P. Nenavathu
Doxycycline hyclate was purchased from Sisco Research Laboratories Pvt. Ltd., India. Sulfuric acid and HCl were purchased from Fine Chemicals Ltd., India. Sodium nitrate was purchased from Central Drug House Pvt. Ltd., Delhi, India. Graphite fine powder was purchased from Titan Biotech Ltd., India. Potassium permanganate was purchased from RFCL Ltd., India. Hydroperoxide and distilled water were purchased from Merck Life Science Pvt. Ltd., India. ZnCl2 was purchased from Thermo Fisher Scientific Pvt. Ltd., India. Sodium ALG was obtained from Loba Chemie Pvt. Ltd., India. CS was obtained from SEZ Enterprise, India. Acetic acid was procured from Ranbaxy Fine Chemicals Ltd., India. All the chemicals and solvents were used without further purification.
Dietary Pattern, Genomic Stability and Relative Cancer Risk in Asian Food Landscape
Published in Nutrition and Cancer, 2022
Razinah Sharif, Suzana Shahar, Nor Fadilah Rajab, Michael Fenech
Although part of the nutrition transition in Asia is an increase in red meat consumption, not many studies reported on this area of research, thus leaving a large research gap. A study reported from Turkey, measuring nitrates and nitrites in meat, milk and their products, showed that 50% of the cheese samples had amounts of sodium nitrate above the maximum acceptable level in the Turkish Food Codex, implying a concern to health outcome because nitrates and nitrites added to food can cause formation of cancerous NOCs (12). Back in 1994, N-nitroso compound was found in salted pickled cabbage (kimchi) and salted seafood sauce (chut-kal) in Korean food item (13). The combination of high levels of nitrate in the kimchi, the demonstration of high levels of total NOCs in this food after nitrosation, and the volume of kimchi consumed in the traditional diet suggest that salted pickled cabbage may play a role in gastric carcinogenesis in Southwest Korea. In 1991, also in Korea, traditional Korean soy sauce samples were collected from households in Chinju, Gyeongnam, Korea and analyzed for volatile N-nitrosamines (14). Five of 24 samples contained N-Nitrosodimethylamine (NDMA) (range = 1.6–10.4 micrograms/l) which was the only volatile N-nitroso compound found. Soy sauce made from well water contained NDMA more often than soy sauce made from tap water. This suggests that the water source is a determinant of the NDMA content of soy sauce, probably due to a higher nitrate content of well water. The NDMA content of the samples was positively correlated with increasing nitrate concentration probably due to nitrate reductase-containing organisms.