Gut bacteria may unlock a hidden benefit of vegetables
Gut bacteria can transform nitrate and plant-based iron from vegetables and other foods into protective molecules that may benefit the heart and metabolism. In experimental models, higher levels of these compounds were linked to lower blood pressure, better blood sugar control, healthier blood vessels, and less liver fat.
A recent study published in Cell reveals that gut bacteria may play a crucial role in unlocking additional health benefits from consuming vegetables. Researchers at Karolinska Institutet discovered that certain gut microbes can transform nitrate and non-haem iron, commonly found in plant-based foods like beetroot, leafy greens, beans, and whole grains, into molecules known as dinitrosyl iron complexes (DNICs).
These molecules can then be absorbed and transported to organs such as the liver and kidneys. The study found that higher levels of DNICs were associated with improved health markers in animal models, including lower blood pressure, better vascular function, enhanced blood sugar control, and reduced liver fat accumulation. These findings suggest that a diet rich in vegetables may help protect against cardiovascular and metabolic diseases, highlighting the potential link between diet, gut bacteria, and overall health.
However, further research is needed to confirm these effects in human subjects and to better understand the production, distribution, and physiological effects of DNIC molecules.
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