Positive Effects Of Nitrates

Nitrates, or nitrites, are water-soluble, nitrogen-based organic compounds that are primarily found in protein-rich foods such as meat, poultry, fish, and dairy products. Nitrates are also found in fortified drinking water and in many vegetables, as well as nutritional supplements containing whey protein. Nitrates have been used to treat cardiovascular disease and protect against several strains of deadly bacteria found in meats.

Cardiovascular Disease

According to a May 2009 article in the "American Journal of Clinical Nutrition," ingesting nitrates may help reduce blood pressure, alleviating the symptoms of hypertension. Nitrates may stimulate the smooth muscle endothelial cells that line the inside of your blood vessels to produce a chemical compound called nitric oxide. The presence of nitric oxide causes your blood vessels to relax, opening them wider, allowing more blood, and therefore, oxygen, to travel freely though them. A widening of your blood vessels, called vasodilation, may not only reduce blood pressure, but may also reduce blood clotting and protect you against heart attacks and strokes.

Nitrate and Athletic Performance

A 2007 study published in Acta Physiologica by a group of Swedish scientists discovered that nitrate intake significantly reduced oxygen cost in the skeletal muscles of athletes during exercise. This indicates that nitrate intake improved the efficiency of your muscles during exercise. The study also found that along with an improvement in oxygen efficiency, athletic performance was enhanced without producing extra lactic acid, a natural by-product of muscle contraction that causes muscle pain and hinders your muscles' ability to continue producing energy.

Protection Against Bacteria

Nitrates have been found to protect the human body from potentially harmful strains of bacteria that are commonly found in spoiled meats. Nitrate may help protect against botulism, a potentially fatal illness caused by Clostridium botulinum bacteria found in spoiled meat. Nitrates can also help protect against listeria monocytogenes, a food-borne bacterium that causes Listeriosis, which may result in meningitis. The presence of nitrates in meat stops the ability of listeria monocytogenes to reproduce, effectively neutralizing the bacteria.

Use in Food Industry

Nitrates have been used to cure meats for centuries due to their ability to prevent the spoiling of meat and the buildup of potentially harmful bacteria. Nitrates have the ability to dry meat by pulling out excess fluids that provide a positive environment for bacteria to grow. Nitrates have also been infused into meat products to enhance the color, flavor, and smell of meat, as well as to preserve its freshness, allowing meat to remain edible for longer periods.