Sodium nitrate has been used in meat curing for centuries. Sodium nitrate has no antioxidant activity but becomes functional when it is reduced to nitrite. The important functions of sodium nitrite include stabilization of meat colour, texture improvement, development of the characteristics of cured meat flavour, elimination of the problem of warmed over flavour and antimicrobial activity. Nitrites probably function as metal chelators they may form nitroso compounds that have antioxidant properties and convert the heme proteins into stable nitric oxide forms.
Nitrogen is the first limiting element of plant growth in many soils. For this reason, the application of any readily available nitrogenous fertilizer often materially increases crop growth. This effect following an application of sodium nitrate is often noted by the layman, with the result that in the past, sodium nitrate has been looked upon by many as a stimulant. This is an erroneous conception and should be disregarded.
