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Here's the difference between harmful and healthy nitrates in foods, plus their top benefits. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800 ...
Symptoms include redness, itching, and pain. Eye Contact: Causes irritation, redness, and pain. Chronic Exposure: Under some circumstances methemoglobinemia occurs in individuals when the nitrate is converted by bacteria in the stomach to nitrite. Nausea, vomiting, dizziness, rapid heart beat, irregular breathing, convulsions, coma, and death ...
Most side effects are direct consequences of the vasodilation and the resultant low blood pressure. They include headache ("nitrate headache") resulting from the widening of blood vessels in the brain, reflex tachycardia (fast heart rate), flush, dizziness, nausea and vomiting. These effects usually subside after a few days if the treatment is ...
Nitrates used in agricultural fertilizers may leak into the ground and may contaminate well water. The current EPA standard of 10 ppm nitrate-nitrogen for drinking water is specifically set to protect infants. [13] Benzocaine applied to the gums or throat (as commonly used in baby teething gels, or sore throat lozenges) can cause methemoglobinemia.
Potassium nitrate can be made by combining ammonium nitrate and potassium hydroxide. NH 4 NO 3 + KOH → NH 3 + KNO 3 + H 2 O. An alternative way of producing potassium nitrate without a by-product of ammonia is to combine ammonium nitrate, found in instant ice packs, [30] and potassium chloride, easily obtained as a sodium-free salt substitute.
Glyceryl trinitrate is a prodrug which must be denitrated, with the nitrite anion or a related species further reduced to produce the active metabolite nitric oxide (NO). Organic nitrates that undergo these two steps within the body are called nitrovasodilators, and the denitration and reduction occur via a variety of mechanisms. The mechanism ...
Sodium nitrite acts as an antioxidant in a mechanism similar to the one responsible for the coloring effect. [19] Nitrite reacts with heme proteins and metal ions, neutralizing free radicals by nitric oxide (one of its byproducts). [19] Neutralization of these free radicals terminates the cycle of lipid oxidation that leads to rancidity. [19]
A small amount of the nitrate added to meat as a preservative breaks down into nitrite, in addition to any nitrite that may also be added. The nitrite then reacts with protein-rich foods (such as meat) to produce carcinogenic NOCs (nitroso compounds). NOCs can be formed either when meat is cured or in the body as meat is digested. [20]