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IJMS
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Dietary Nitrate and Metabolic Health
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Dietary Nitrate and Metabolic Health

A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".

Deadline for manuscript submissions: 20 October 2025 | Viewed by 1473

Special Issue Editor

Prof. Dr. Jun Kobayashi

E-Mail Website
Guest Editor
Department of Clinical Dietetics and Human Nutrition, Faculty of Pharmaceutical Science, Josai University, 1-1 Keyakidai, Sakado 350-0295, Japan
Interests: nitric oxide; nitrate/nitrite; crush syndrome; ischemia/reperfusion injury; reactive oxygen species
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nitric oxide (NO) is endogenously generated from L-arginine and oxygen by NO synthases. In addition, inorganic nitrate from dietary sources generates NO and nitrosating agents, such as the S-nitroso compound, in the acidic stomach, thus providing local and systemic NO bioactivities. Recent evidence suggests that local and systemic NO bioavailability is associated with health maintenance through the nitrate–nitrite–NO pathway, and it is affected by many habitual and physiological factors, including dietary habits, oral commensal bacteria, gastric acidity, intestinal bacterial flora, and thiol-containing food and drugs. Therefore, it is important to discuss the association between diet, including dietary nitrate, and metabolic health from biological and physiological standpoints. Although dietary nitrate provides beneficial effects, it is a source of carcinogenic N-nitroso compounds under certain physiological conditions. Thus, this Special Issue also welcomes studies dealing with controversial findings. I look forward to fruitful discussions regarding dietary nitrate and metabolic health in this Special Issue. I welcome submissions of both original articles and reviews that will offer the readers of IJMS new findings and comprehensive explanations on dietary nitrate and metabolic health. These are necessary for the development of novel research approaches, particularly those related to health maintenance strategies.

Prof. Dr. Jun Kobayashi
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. International Journal of Molecular Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. There is an Article Processing Charge (APC) for publication in this open access journal. For details about the APC please see here. Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nitric oxide (NO)
  • dietary nitrate
  • metabolic health
  • s-nitroso compound
  • NO bioavailability

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Published Papers (1 paper)

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Research

14 pages, 2759 KiB  
Article
Nitrates and Nitrites in Leafy Vegetables: The Influence of Culinary Processing on Concentration Levels and Possible Impact on Health
by Sanja Luetic, Zlatka Knezovic, Katarina Jurcic, Marina Luetic Perasovic and Davorka Sutlovic
Int. J. Mol. Sci. 2025, 26(7), 3018; https://doi.org/10.3390/ijms26073018 - 26 Mar 2025
Cited by 1 | Viewed by 781
Abstract
Vegetables, as an important source of vitamins and minerals, are highly recommended in a healthy diet. At the same time, vegetables can contain elevated amounts of nitrates and nitrites, which are the possible nitrosating agents responsible for the formation of carcinogenic nitrosamines. In [...] Read more.
Vegetables, as an important source of vitamins and minerals, are highly recommended in a healthy diet. At the same time, vegetables can contain elevated amounts of nitrates and nitrites, which are the possible nitrosating agents responsible for the formation of carcinogenic nitrosamines. In young children, they can cause methemoglobinemia. Determining the level of nitrates and nitrites, as well as the possible reduction in their concentrations during culinary processing, is especially important for the diet of young children, who are introduced to leafy vegetables during the first year. For some types of vegetables that are often found in the diet, maximum permissible concentrations have not yet been established. Our goal was to estimate the reduction factors of nitrates and nitrites and suggest the best ways to properly prepare foods. For this purpose, samples of Swiss chard, spinach, and white cabbage were collected from the market to determine the nitrate and nitrite content. Vegetable samples were subjected to culinary preparations: soaking, cooking, and a combination of soaking and cooking. Quantitative and qualitative determination of nitrates and nitrites in vegetables was carried out on high-performance liquid chromatography (HPLC) equipped with a diode array detector (DAD). The obtained results showed that the highest nitrate concentrations were in Swiss chard samples, followed by spinach, and the lowest in white cabbage samples. The impact of culinary preparation was highest on spinach samples. Considering the average nitrate concentrations achieved after cooking or soaking and cooking, there was no risk of exceeding the ADI limit. However, the ADI values would be exceeded at the maximum nitrate concentrations. Full article
(This article belongs to the Special Issue Dietary Nitrate and Metabolic Health)
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