Affiliation:
1. School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough LE11 3TU, UK
2. Sport and Health Sciences, University of Exeter, Exeter EX1 2LU, UK
3. Exeter Medical School, University of Exeter, Exeter EX1 2LU, UK
Abstract
This study tested the hypothesis that the increases in salivary and plasma [NO2−] after dietary NO3− supplementation would be greater when oral temperature and pH were independently elevated, and increased further when oral temperature and pH were elevated concurrently. Seven healthy males (mean ± SD, age 23 ± 4 years) ingested 70 mL of beetroot juice concentrate (BR, which provided ~6.2 mmol NO3−) during six separate laboratory visits. In a randomised crossover experimental design, salivary and plasma [NO3−] and [NO2−] were assessed at a neutral oral pH with a low (TLo-pHNorm), intermediate (TMid-pHNorm), and high (THi-pHNorm) oral temperature, and when the oral pH was increased at a low (TLo-pHHi), intermediate (TMid-pHHi), and high (THi-pHHi) oral temperature. Compared with the TMid-pHNorm condition (976 ± 388 µM), the mean salivary [NO2−] 1–3 h post BR ingestion was higher in the TMid-pHHi (1855 ± 423 µM), THi-pHNorm (1371 ± 653 µM), THi-pHHi (1792 ± 741 µM), TLo-pHNorm (1495 ± 502 µM), and TLo-pHHi (2013 ± 662 µM) conditions, with salivary [NO2−] also higher at a given oral temperature when the oral pH was increased (p < 0.05). Plasma [NO2−] was higher 3 h post BR ingestion in the TMid-pHHi, THi-pHHi, and TLo-pHHi conditions, but not the TLo-pHNorm and THi-pHNorm conditions, compared with TMid-pHNorm (p < 0.05). Therefore, despite ingesting the same NO3− dose, the increases in salivary [NO2−] varied depending on the temperature and pH of the oral cavity, while the plasma [NO2−] increased independently of oral temperature, but to a greater extent at a higher oral pH.
Subject
Food Science,Nutrition and Dietetics
Cited by
3 articles.
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