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.
Researchers at Karolinska Institutet have discovered that gut bacteria can convert nitrate and iron from vegetables into molecules called dinitrosyl iron complexes (DNICs). These molecules can then travel throughout the body, potentially protecting against cardiovascular and metabolic diseases. DNICs are produced by gut microbes and are not found in germ-free mice, suggesting their essential role.
Tests showed that higher DNIC levels improved key health markers such as lower blood pressure, better vascular function, improved blood sugar control, and reduced liver fat accumulation in an animal model of disease. The study's authors propose that this is a new way diet and gut bacteria can collaborate to promote health, potentially explaining why diets high in vegetables may lower the risk of cardiovascular and metabolic diseases.
However, more research is needed to confirm these findings in humans and to develop methods for measuring DNIC levels and understanding their full impact on the body.
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