In the context of impact on human health, nitrite/nitrate and related nitrogen species such as
nitric oxide (NO) are a matter of increasing scientific controversy. An increase in the content …

Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have
numerous useful applications in cured meats and a vital component in giving cured meats …

Nitrate and nitrite ions are used as food additives to inhibit the growth of microorganisms in
cured and processed meats. Vegetables contain significant quantities of nitrate and nitrite …

Consumers have an illogical relationship with nitrite (and its precursor, nitrate) in food.
Despite a long history of use, nitrite was nearly banned from use in foods in the 1970s due to …

Nitrate and nitrite are part of the human diet as nutrients in many vegetables and part of food
preservation systems. In the 1950s and 1960s the potential for formation of nitrosamines in …

The discovery of the nitric oxide (NO) pathway in the 1980s represented a critical advance in
understanding cardiovascular disease, and today a number of human diseases are …

Several food additives are added in food for their preservation to maintain the freshness of
food (antioxidants) or to slow down or stop the growth of microorganisms (preservative …

Nitrates and nitrites have been traditionally used as curing agents in the production of cured
meat products. Beneficial effects of the addition of nitrates and nitrites to meat products are …

Nitrate is a natural constituent of the human diet and an approved food additive. It can be
partially converted to nitrogen monoxide, which induces vasodilation and thereby decreases …

This process of “curing” food is a long practice that dates back thousands of years long
before refrigeration or food safety regulations. Today food safety and mass manufacturing …