Gut bacteria may transform spinach, beets and plant iron into protective compounds
Researchers at Karolinska Institutet have discovered that gut bacteria can convert dietary nitrate and iron into protective molecules that may reduce the risk of cardiovascular and metabolic diseases. The study, published in Cell, reveals a new way in which the gut microbiota helps protect vital bodily functions.
Scientists at Karolinska Institutet have discovered that gut bacteria can transform dietary nitrate and nonheme iron from plant-based foods like spinach and beets into protective molecules called dinitrosyl iron complexes (DNICs). These molecules are absorbed by the body and transported to organs such as the liver and kidneys. The research, published in Cell, suggests that the gut microbiota plays a crucial role in the formation of these compounds, which are absent in germ-free mice.
When DNIC levels were increased through dietary supplements or synthetic DNIC, several health markers improved in an animal model of cardiovascular and metabolic disease, including lower blood pressure, better vascular function, improved blood sugar control, and reduced liver fat accumulation. The study, conducted in collaboration with other German institutions, highlights a previously unknown mechanism by which a specific diet in interaction with certain gut bacteria can promote health.
However, more research is needed to confirm the findings in humans and explore how diet or gut microbiota changes can influence DNIC levels to prevent disease.
Written by urgent.news from Medical Xpress's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
