Haldane, hot dogs, halitosis, and hypoxic vasodilation: the emerging biology of the nitrite anion

被引：56

作者：

Gladwin, MT

机构：

[1] NIDDKD, Dept Crit Care Med, Warren G Magnuson Clin Ctr, NIH, Bethesda, MD 20892 USA

[2] NIDDKD, Biol Chem Lab, NIH, Bethesda, MD 20892 USA

来源：

JOURNAL OF CLINICAL INVESTIGATION | 2004年 / 113卷 / 01期

关键词：

D O I：

10.1172/JCI200420664

中图分类号：

R-3 [医学研究方法]; R3 [基础医学];

学科分类号：

1001 ;

摘要：

While it has long been known that the reduction of nitrite to nitric oxide (NO) forms iron-nitrosyl-myoglobin and is the basis of meat curing, a greater biological activity of the nitrite anion has only recently been appreciated. In the stomach, NO is formed from acidic reduction of nitrite and increases mucous barrier thickness and gastric blood flow (see the related study beginning on page 106). Nitrite levels in blood reflect NO production from endothelial NO synthase enzymes, and recent data suggest that nitrite contributes to blood flow regulation by reaction with deoxygenated hemoglobin and tissue heme proteins to form NO.

引用

页码：19 / 21

页数：3

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