Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Nathan Probst
Tanzania
Research Article
Cabbage Inhibits Nitrite Formation In Other Vegetable Juices During Storage
Author(s): Jinming Huang, Cynthia Robinson, Conner Callaway, Samuel Pope, Mackenzie Willis, Nathan Probst, Daniel B. Kim-Shapiro, Trent Roberts, Autumn Webb and Joshuah HathcoxJinming Huang, Cynthia Robinson, Conner Callaway, Samuel Pope, Mackenzie Willis, Nathan Probst, Daniel B. Kim-Shapiro, Trent Roberts, Autumn Webb and Joshuah Hathcox
Although it is well known that green vegetables contain high content of nitrate, reported results regarding nitrite accumulation in fresh green vegetables are controversial. Recent studies suggest that nitrate from food has health benefits including reduce blood pressure and increase blood flow. Intake excess amount of nitrite is believed to cause increased risk of some cancers and methemoglobinemia in infants. In this study, we investigated the dynamics of nitrite and nitrate contents in spinach juice, iceberg lettuce juice, celery juice, green cabbage juice, and red cabbage juice. Nitrite concentration increased significantly in home-made spinach juice, iceberg lettuce juice, and celery juice after only two days of cold storage at 4°C; while nitrate concentrations in these vegetable juices decreased significantly with time during the storage, suggesting a conversion from nitrate.. View More»
DOI:
10.4172/2155-9600.1000742