ReviewAntioxidants (Basel, Switzerland)2017
Possible Reactions of Dietary Phenolic Compounds with Salivary Nitrite and Thiocyanate in the Stomach.
Review in Antioxidants (Basel, Switzerland), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed, 30 citations in OpenAlex.
- Review
- Formation of Hydroxylated-Benzoyl-Benzofuranones Following the Exposure of Quercetin and Kaempferol to aNitrite-Containing Acidic Medium.Molecules (Basel, Switzerland) · 2026Article
- Digestive interaction between dietary nitrite and dairy products generates novel nitrated linolenic acid products.Food chemistry · 2024Article
- Quality preservation and decay reduction of minimally processed seedless barberry fruit via postharvest ultrasonic treatment.Food science & nutrition · 2023Article
- Further slowing down of hydrolysis of amylose heated with black soybean extract by treating with nitrite under gastric conditions.Scientific reports · 2022Article
- Design of anFoods (Basel, Switzerland) · 2021Article
- Secondary Formation of Aromatic Nitroderivatives of Environmental Concern: Photonitration Processes Triggered by the Photolysis of Nitrate and Nitrite Ions in Aqueous Solution.Molecules (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Foods are mixed with saliva in the oral cavity and swallowed. While staying in the stomach, saliva is contentiously provided to mix with the ingested foods. Because a salivary component of nitrite is protonated to produce active nitrous acid at acidic pH, the redox reactions of nitrous acid with phenolic compounds in foods become possible in the stomach. In the reactions, nitrous acid is reduced to nitric oxide (•NO), producing various products from phenolic compounds. In the products, stable hydroxybezoyl benzofuranone derivatives, which are produced from quercetin and its 7-
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.