Oral Temperature and pH Influence Dietary Nitrate Metabolism in Healthy Adults
Cocksedge SP, Causer AJ, Winyard PG, Jones AM, Bailey SJ
Nutrients · 10 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (classified by our AI screen)
- Studied in
- People
- Main outcome
- Mechanisms only
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Independent funding
Based on full-text disclosure statement.
Publication
- Published
- 2023-02-03 · Nutrients · vol. 15 · issue 3 · p. 784
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 12 citations · more than 79% of similar papers · 1.5× the field average
- References
- 43 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Biochemical Analysis and Sensing Techniques · Advanced Chemical Sensor Technologies · Nitric Oxide and Endothelin Effects
- Keywords
- Ingestion, Chemistry, Internal medicine, Nitrate, Oral cavity, Endocrinology, Animal science, Medicine, Dentistry, Biology
- MeSH
- saliva, humans, beta vulgaris, nitrates, nitrites, nitrogen dioxide, temperature, hydrogen-ion concentration, dietary supplements, adult, male, young adult
5 authors
From GB
- Stuart P. CocksedgeLoughborough University
- Adam J. CauserUniversity of Exeter
- Paul Graham WinyardUniversity of Exeter
- ANDREW MARK JONESUniversity of Exeter
- Stephen J. Bailey · correspondingLoughborough University
Abstract
This study tested the hypothesis that the increases in salivary and plasma [NO2-] after dietary NO3- supplementation would be greater when oral temperature and pH were independently elevated, and increased further when oral temperature and pH were elevated concurrently. Seven healthy males (mean ± SD, age 23 ± 4 years) ingested 70 mL of beetroot juice concentrate (BR, which provided ~6.2 mmol NO3-) during six separate laboratory visits. In a randomised crossover experimental design, salivary and plasma [NO3-] and [NO2-] were assessed at a neutral oral pH with a low (TLo-pHNorm), intermediate (TMid-pHNorm), and high (THi-pHNorm) oral temperature, and when the oral pH was increased at a low (TLo-pHHi), intermediate (TMid-pHHi), and high (THi-pHHi) oral temperature. Compared with the TMid-pHNorm condition (976 ± 388 µM), the mean salivary [NO2-] 1-3 h post BR ingestion was higher in the TMid-pHHi (1855 ± 423 µM), THi-pHNorm (1371 ± 653 µM), THi-pHHi (1792 ± 741 µM), TLo-pHNorm (1495 ± 502 µM), and TLo-pHHi (2013 ± 662 µM) conditions, with salivary [NO2-] also higher at a given oral temperature when the oral pH was increased (p 2-] was higher 3 h post BR ingestion in the TMid-pHHi, THi-pHHi, and TLo-pHHi conditions, but not the TLo-pHNorm and THi-pHNorm conditions, compared with TMid-pHNorm (p 3- dose, the increases in salivary [NO2-] varied depending on the temperature and pH of the oral cavity, while the plasma [NO2-] increased independently of oral temperature, but to a greater extent at a higher oral pH.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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