Researchers at Karolinska Institutet have discovered that gut bacteria can transform nitrate and plant-based iron from foods such as leafy greens, beans and whole grains into molecules called dinitrosyl iron complexes (DNICs). In experimental models, higher levels of DNICs were linked to lower blood pressure, improved blood vessel function, better blood sugar control and reduced liver fat. The researchers also found that these molecules were absent in germ-free mice, suggesting that gut bacteria play an essential role in producing them. The findings reveal a potential biological link between a vegetable-rich diet, the gut microbiome and protection against cardiovascular and metabolic diseases. However, most of the research was conducted in experimental models, and further studies are needed to determine whether the same effects occur in humans.
Researchers are now working to measure DNIC levels in people and understand whether diet or changes in the gut microbiome could influence their production.
