+1 (629)348-3199Dietary nitrate for health and exercise
Joint Event on 17th International Conference on Nutrition and Fitness & 2nd International Conference on Gastroenterology and Digestive Disorders
May 23-24, 2019 | Vienna, Austria
Diego A Bonilla Ocampo
DBSS Research Division, Colombia
Keynote : J Nutr Hum Health
Abstract:
Significant amounts of dietary nitrate can be found
in some vegetables like beetroot, rocket, spinach,
cress, lettuce, celery, radish, among others. The nitrate
concentration is generally higher than 250mg per 100g
in the mentioned foods. Recently, the body of scientific
literature regarding the positive effects of dietary
nitrate on health (reduction in blood pressure) and
exercise performance (higher force production, recovery
improvement, etc.) has increased. After ingestion, dietary
nitrate is reduced by oral microbiota to nitrite through
their enzymatic machinery. This process continues in
stomach by means of the non-enzymatic reduction of
nitrate and nitrite ions to nitric oxide, which leads to an
increase in vasodilation. The nitrate/nitrite reduction
process is stimulated by local hypoxia and high hydrogen
ion concentration, which allows the nitric oxide production
to be spatially allocated according to the physiological
needs (e.g., muscle contraction). Notwithstanding, there
are some doubts if the positive effects of dietary nitrate
are actually due to the concentration of this ion per se or
whether other secondary metabolites of these vegetables
mediate the response.
Considering the association of excessive fat accumulation
and high blood pressure with endothelial dysfunction,
which could result in future cardiovascular risk, it is essential
to strengthen nutritional education in regards to nitrate
intake. As we concluded in one of our recent publications,
dietary nitrate might be an easy, accessible, safe, and
evidence-based strategy to reduce blood pressure. This
cost-effective nutritional strategy would benefit not only
pre-hypertensive patients but also recreational, exercisers
and elite athletes. More research is needed to standardize
the nitrate concentration in different foods.
Biography:
Diego A Bonilla Ocampo is the CEO and scientific director of DBSS, an international organization that promotes research and public awareness in exercise and sport sciences. He is a research member at the Biochemistry & Molecular Biology Lab at Universidad Distrital Francisco José de Caldas, Bogotá - Colombia, besides being part of the Research Group in Physical Activity, Sports and Health (GICAFS) at Universidad de Córdoba, Montería - Colombia. He has published more than 20 scientific articles in English and Spanish. Currently, he acts as science product manager for MTX Corporation (Europe) and international sports sciences speaker with frequent participations in Colombia, Mexico, Costa Rica, Spain, Peru and USA.
E-mail: dabonilla@g-se.com
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