Beetroot Extract Research Articles

No evidence of improvements in energy metabolism after 1week of nitrate and citrulline co-supplementation in elite rowers.

Citrulline (CIT) and beetroot extract (BR) supplements positively impacts exercise performance in elite rowers. However, its influence on metabolic outcomes such as whole-body volumes of oxygen consumption (VO2) and carbon dioxide production (VCO2), substrate oxidation, energy expenditure (EE), and gross efficiency remains unknown. We studied the effects of 1week of daily co-supplementation of 3.5g BR (500mg NO3-) plus 6g CIT on VO2 and VCO2 kinetics, substrate utilization, EE, and gross efficiency in elite male rowers compared to a placebo and to a BR supplementation. Twenty elite rowers participated in this randomized, double-blind, placebo-controlled crossover trial completing 1week of supplementation in each group of study: Placebo (PLAG); BRG; and BR-CITG. Efficiency (70% VO2max) and performance (incremental maximal) tests were performed, and gas-exchange data were collected via indirect calorimetry. Analysis of covariance (ANCOVA) showed no mean between-condition differences on respiratory exchange ratio (RER), EE, and gross efficiency in the efficiency test (all P > 0.06), and in the performance test (all P > 0.28). Moreover, in both tests no interaction Time × Supplement effects were observed for VO2, VCO2, RER, EE, substrate oxidation, and, gross efficiency (all P > 0.12). After 1week, no effects on energy metabolism and substrate utilization were observed after the daily co-ingestion of BR extract plus CIT supplement, therefore longer (> 7days) and higher doses of supplementation might be needed to influence metabolism.

Effects of Dietary Nitrate Supplementation on Physical Performance and Muscle Strength in Older People—A Systematic Review

ABSTRACTBackgroundSarcopenia, the loss of muscle strength and mass with age, is a major cause of morbidity for older people. Dietary nitrate supplementation has been proposed as an intervention to improve skeletal muscle function via action as nitric oxide (NO) donors. However, the effect of nitrate supplementation on physical performance and muscle strength in older people is unclear. We aimed to systematically review evidence on whether dietary nitrate supplementation improves markers of muscle strength, muscle mass and physical performance in older people.MethodsWe conducted a systematic review of randomised controlled trials according to a prespecified protocol by two reviewers. We included interventional studies using dietary nitrate supplementation, mean participant age of >60 years, with or without muscle weakness. Outcomes of interest were physical performance, muscle strength and muscle mass. Risk of bias was assessed using a modified version of the Cochrane Risk of Bias tool. Results were grouped by intervention and outcome measures and were described by narrative synthesis.ResultsTwenty‐eight studies were included, with a size range of 8–72 participants. Intervention duration ranged from a single dose to 12 weeks. Seven studies were in healthy older people. Most studies had a high or unclear risk of bias; three had a low risk of bias. One‐hundred‐two outcomes were reported; 67 were related to physical performance, and 35 were related to muscle strength. No included study measured muscle mass. Thirty‐three outcomes showed significant improvement, two showed significant worsening and 67 showed no statistically significant difference. Meta‐analysis was not possible due to data heterogeneity. Subgroup analyses for different doses of nitrate (above or below 10 mmol nitrate per day), duration of treatment or specific commonly measured outcomes did not indicate any subgroup more likely to show positive results. The proportion of positive outcomes was similar in studies using beetroot extract, nitrate alone or exercise as a co‐intervention.ConclusionsCurrent evidence is insufficient to decide if dietary nitrate supplementation improves skeletal muscle function in older people. Future studies should be longer, larger and target older people with sarcopenia or frailty.

Locust Bean Gum/κ-Carrageenan Film Containing Blueberry or Beetroot Extracts as Intelligent Films to Monitoring Hake (Merluccius merluccius) Freshness.

The main goal of this work was to develop bio-based and ecofriendly intelligent films as freshness indicators to monitor European hake (Merluccius merluccius) quality during storage by using a visual, non-destructive, and real-time technique. Locust bean gum (LBG)/κ-carrageenan (Car) films incorporating blueberry extract (BLE) or beetroot extract (BEE) were developed and their effectiveness to detect hake deterioration during 7 days of storage at 4 °C was evaluated. A visible color response from pink to blue was observed on the BLE films at the end of hake storage, which correlated with the hake deterioration profile, namely an increase in pH values (from 6.60 ± 0.04 to 8.02 ± 0.03), total viable count (TVC, from 4.61 ± 0.36 to 8.61 ± 0.21 log CFU/g), and total volatile basic nitrogen content (TVB-N, from 10.21 ± 1.97 to 66.78 ± 4.81 mg/100 g) beyond the spoilage threshold. The results of this study are very promising, since it was possible to develop a new effective intelligent bio-based responsive indicator film incorporating natural dye BLE, which has the potential to contribute to food waste reduction and improve food safety by detecting the hake freshness status.

The therapeutic potential of red beetroot (Beta vulgaris L.) intake on muscle atrophy in immobilized mouse skeletal muscles

AbstractSkeletal muscle atrophy is the reduction in muscle mass and function caused by an imbalance in protein synthesis and degradation. Inflammation has been shown to accelerate protein degradation during periods of muscle inactivity. We investigated the potential therapeutic effects of beetroot extract (BRE) in reducing inflammation and oxidative stress to prevent muscular atrophy after a short period of immobilization. We divided 36 male BALB/c mice into three groups: control, muscular atrophy mice, and muscular atrophy mice treated with BRE (n = 12). Each group was further divided into two subgroups: (1) 7‐day immobilization and (2) 10‐day recovery. BRE was administered orally at a dose of 300 mg/kg for 17 days. We assessed the anti‐inflammatory and antioxidative effects of BRE using ELISA and RT‐PCR assays. Hematoxylin–eosin staining was used to measure the cross‐sectional area (CSA) of muscle fibers, and grip strength tests were performed to assess muscle strength. BRE administration increased muscle weight, CSA, and grip strength in mice with immobilization‐induced muscle atrophy. It also suppressed inflammation and oxidative stress biomarkers in atrophic muscle fibers. Higher nitrate levels and lower Troponin I (TnI) concentrations were observed in the BRE‐treated group, indicating improved muscle function and structure. These findings suggest that BRE may have therapeutic benefits in improving muscle mass and function and warrant further studies in humans, particularly in individuals with low physical activity levels.

Beetroot (Beta vulgaris L.) Extract Gives Superior Effect than Beetroot Juice on Increasing HDL and Decreasing LDL and IL-6 in Dyslipidemic Rats Model

BACKGROUND: Dyslipidemia derives from disturbances in lipid metabolism as an interaction between genetic and environmental factors, characterized by increased levels of cholesterol, triglycerides, low-density lipoprotein (LDL) and decreased levels of high-density lipoprotein (HDL). Continuous dyslipidemia will increase the risk of atherosclerosis. In dyslipidemia, macrophages release inflammatory cytokines such as interleukin (IL)-1, IL-6, IL-12, IL-15, IL-18, and then induce T-cell infiltration formed atherosclerotic plaques. Beet (Beta vulgaris L.) which contains active compounds and antioxidant, such as flavonoids and betacyanin, has the ability to reduce dyslipidemia. This study evaluated effect of beetroot juice and beetroot extract on dyslipidemic rat models by evaluating the level of HDL, LDL and IL-6.METHODS: Fourty-two male Sprague Dawley rats were divided into seven groups. Rats were fed either with standard food or high fat diet (HFD) for 28 days, then different interventions using either single combination of simvastatin, beetroot juice, or beetroot extract were given alongside the standard food or HFD diet for another 28 days. LDL and HDL were measured pre- and post-intervention, while IL-6 was measured only post-treatment.RESULTS: Daily administration of a single beetroot juice or beetroot extract or in combination with simvastatin reduced LDL significantly compared to pre-intervention. The interventions also increased HDL significantly and lower IL-6 concentrations compared to group that received no intervention.CONCLUSION: Administration of beetroot juice and beetroot extract can lower LDL, increase HDL, and decrease IL-6 either alone or in combination treatment with simvastatin, it is indicated beetroot have a potential benefit for prevention and therapeutic in dyslipidemia.KEYWORDS: beetroot juice, beetroot extract, LDL, HDL, IL-6

Improving Fungal Product Yield through Fast, Eco-friendly, and Cost-effective Chrom Genic Media Technology

The cost of commonly available culture media is a source of concern for many researchers, highlighting the need to explore more cost-effective alternatives or reduce the use of additives. Despite limited research in this area, efforts have been made to identify alternative culture media that are economically viable for cultivating microorganisms. This study explored the potential of beetroot extract as a cost-effective medium with col-or-inducing properties for fungal growth and as a chromogenic medium for testing lipase enzyme production efficiently as one of the rapid differential tests. The results indicated that Beetroot Agar Medium (BAM) offered significant cost savings in fungal cultivation while facilitating rapid fungal growth compared to other expensive and time-consuming media. Within a 3-4 day incubation period at a temperature range of 25-27 ˚C, all isolated fungi exhibited robust growth. Furthermore, the medium successfully served as a chromogenic differentiating medium by inducing fungi to produce lipase. These findings have broad implications for bio-technology and industrial applications, providing a sustainable and efficient alternative for microbial cultivation.

Formulation and Evaluation of Lip balm prepared using beet root extract

Beetroot lip balm presents a natural and wholesome solution for lip care, harnessing the inherent benefits of beetroot extract. This lip balm stands out for its dual function of imparting a subtle tint to the lips while delivering essential moisture and nourishment. The formulation relies on basic yet effective ingredients like beeswax and coconut oil, supplemented optionally by shea butter or essential oils for added benefits and fragrance. By utilizing beetroot powder for color, this lip balm eliminates the need for synthetic dyes, appealing to those seeking a more natural approach to lip care.

Increased Superoxide Dismuatase (SOD) In Mice Infected by Plasmodium Berghei ANKA Treated with Nanoparticle Extract of Beetroot (Beta Vulgaris L)

BACKGROUND: Malaria infection causes increased free radicals which leads to severity and decreases antioxidant activity, thus increasing the risk of severe malaria complications. Beetroot extract has active compounds that function as anti-inflammatory and antioxidants. Nanoparticles are a technology that can be used to improve drug delivery efficiency in smaller doses. AIMS: to prove the effectiveness of beetroot extract nanoparticles on SOD levels in mice infected with malaria and treated with artemisinin METHOD: An experimental study using a post-test-only randomized control group design. The research sample used 30 male Balb/c mice divided into 6 groups. Group 1 was the healthy group, group 2 was the infected group without treatment, group 3 was the infected group with artemisinin treatment, group 4 was the infected group with artemisinin treatment and 50 mg/kgBW/day beetroot extract nanoparticles, group 5 was the infected group with artemisinin treatment and 100 mg/kg BW/day beetroot extract nanoparticles, and group 6 was the infected group with artemisinin treatment and 200 mg/kg BW/day beetroot extract nanoparticles. Beetroot extract and artemisinin supplementation were given after parasitemia index > 1% and given for 4 days. On the 5th day after therapy, serum SOD levels were measured using ELISA. RESULT: The measurement of SOD levels in the artemisinin group supplemented with nanoparticle extracts of beetroot at doses 100-200 mg/KgBW were 21,48-21,59 ng/ml. Kruskal Wallis and Mann Whitney test showed that they are significantly higher serum SOD levels compared to the infected mice group (p<0.05). CONCLUSION: Supplementation of beetroot extract nanoparticles has an antioxidant effect by increasing SOD levels in mice infected with malaria and receiving artemisinin therapy.

Systematic evaluations and integration of Assam indigenous Joha rice starch in intelligent packaging films for monitoring food freshness using beetroot extract

It is becoming increasingly important to have starch sources with different physicochemical properties to meet the needs of new applications in food, packaging, bioplastic, and pharmaceutical industries. The first part of this study dealt with the isolation of starch from culturally, geographically, nutritionally esteemed, and high-yielding Assam Joha rice. Fine and uniform particle size (6.3 ± 0.09 μm), high amylose content (28 ± 1.03 %), swelling behavior, viscoelastic rheological behavior, moderate gelatinization temperature (66 ± 1.7 °C), thermostable nature, type A crystallographic pattern with high (45 ± 3.3 %) crystallinity, and suitable microbial quality make the Joha rice derived starch physico-chemically and functionally suitable for potential applications in diverse domains. The latter part of the study focuses on one of the applications of derived starch as a suitable matrix for intelligent packaging films with the incorporation of betanin-enriched beetroot extract (BRE) as a bio-based pH sensor. The addition of 1.0 % w/v BRE to the starch film (starch-BRE III) significantly increased its functionality by reducing UV–visible light transmittance and water vapor permeability, along with enhancing flexibility and hydrophobicity due to intermolecular bonding between BRE and the starch film matrix. Moreover, starch-BRE films with different BRE concentrations were successfully used to monitor the real-time freshness of white meat (chicken and fish) and Indian cottage cheese samples. Overall, the results indicated that starch-BRE III has great potential as an intelligent packaging material for monitoring food freshness.

Meat products with beetroot extract reduce DNA damage in mouse intestines

Meat products with beetroot extract reduce DNA damage in mouse intestines

Inhibition of melanosis in white shrimp Penaeus vannamei using beetroot extract during iced and room temperature storage

Inhibition of melanosis in white shrimp Penaeus vannamei using beetroot extract during iced and room temperature storage

The combination of the kaizen approach with the Design of Experiment (DoE) method for improving quality of the bread and donut products in SMEs

Competition for Small and Medium Enterprise (SME) products is currently getting tougher, in terms of quality, timely delivery, and competitive prices. SME customers of bread and donut products sometimes complain about the visual quality of bread and donut products that are stale, burnt, and dirty. The purpose of this research is to reduce product defects during the production process and improve the quality of the bread and donut products. This research method uses a Kaizen approach combined with the Design of Experiment (DoE) one-shoot case study method and uses organoleptic tests to assess the quality of bread and donut products. This study found that there were 3 product defect problems, namely bread and donut defects that did not rise, burnt donut defects, bread defects, and dirty donuts. This research resulted in a decrease in defects of 65% from 3.84% to 1.07%. While the best DoE test results used dough type C with 10 grams fermipan/yeast composition and 15 grams bread improver, stove 165-1750C, equipment cleaning frequency 1 time for each dough, and organoleptic test with 10% beetroot extract addition resulted in a color aspect score of 70 %, 65% aroma aspect, 68.5% texture aspect, and 70% taste aspect which is liked by many people.

Impact of Storage Conditions on Stability of Bioactive Compounds and Bioactivity of Beetroot Extract and Encapsulates

Impact of Storage Conditions on Stability of Bioactive Compounds and Bioactivity of Beetroot Extract and Encapsulates

Evaluation of 12-Week Standardized Beetroot Extract Supplementation in Older Participants: A Preliminary Study of Human Health Safety.

In recent years, there has been a notable surge in the popularity of beetroot-based dietary supplements, driven by their rich nitrate composition. Several types of beetroot-based dietary supplements can be found in markets worldwide; however, ensuring the safety of dietary supplements is a crucial consideration, as there is limited evidence on their safety, especially for older populations. Therefore, the purpose of the current study was to evaluate the safety and tolerability of a nitrate-rich beetroot extract in older participants taking supplements over 12 weeks. The participants were randomly assigned to receive 20 g daily of beetroot extract or a matching placebo. The safety and tolerability of the supplementation were evaluated as the occurrence of adverse events and anthropometric, biochemical, and hemodynamic parameters were measured. No serious adverse events were reported in any group. Anthropometric, biochemical, and hemodynamic parameter changes between the baseline and the end of the study were not statistically significant in either group. However, interestingly, the group receiving beetroot extract supplementation exhibited a notable increase in plasma nitrate levels (p = 0.076, f = 0.50) and showed a decrease in insulin levels (p = 0.026, f = 0.59). In conclusion, we found that 20 g of beetroot extract supplementation for 12 weeks was safe and well tolerated in older participants.

Continuous flow aqueous two-phase extraction of betalains in millifluidic channel

Aqueous Two-Phase System (ATPS) has a proven ability for the selective partitioning and purification of bioactives. This work explores the application of ATPS for the continuous flow extraction of bio-active solute (betalains) from an actual crude extract i.e. red beetroot extract. ATPS composed of Polyethylene Glycol (PEG) 6000 and ammonium sulphate is used for the differential partitioning of betalains and sugars. The continuous flow experiments were performed in millichannel (ID = 1.2 mm) with T-junction. The effect of residence time, multiphase hydrodynamics, and flow-rate ratios on the extraction performance in the continuous flow is studied. The effectiveness of the continuous flow extraction is compared with batch mode extraction of betalains. The continuous flow extraction offers 72.01 % extraction and 89.27 % equilibrium extraction efficiency for betalains with a residence time of 3.38 min. In comparison, batch extraction offered lower performance, with 60.35 % extraction and 74.81 % equilibrium extraction efficiency in 5 min. The improved performance for the continuous flow extraction is attributed to the uniform slug flow in the millichannel. Inclusively, this work develops a continuous flow process for the intensification of extraction of bioactives from the crude extracts of natural sources.

Creating, Developing, and Evaluating Herbal Lipstick Utilising “Beta Vulgaris”

Herbal lipsticks are made from natural ingredients like plant extracts and oils, often avoiding synthetic chemicals. They're popular for their nourishing properties and sometimes offer subtle tints. Beetroot extract is prized for its rich colour and potential benefits for the lips, like hydration and nourishment. The cosmetics industry is witnessing a paradigm shift towards natural and sustainable beauty products, driven by consumer demand for safer alternatives. In response, this study explores the formulation and evaluation of herbal lipstick utilising Beta Vulgaris, commonly known as beetroot, as a natural colourant. Beetroot extract, rich in betacyanins, not only imparts vibrant hues but also offers potential skincare benefits due to its antioxidant properties. This report outlines the formulation process, detailing the extraction of colourant from Beta Vulgaris and its integration into lipstick bases. Through the exploration of Beta Vulgaris as a natural colourant for herbal lipstick formulations, this research contributes to the advancement of natural cosmetics and underscores the potential of plant-based ingredients in meeting the growing demand for clean beauty products. Herbal lipstick formulations typically include a combination of pigments, perfumes, waxes, preservatives, antioxidants, oils, and colours. The advantages of herbal lipstick lie in its safety, cost- effectiveness, non-toxicity, and utilisation of pigments sourced from readily available plants and vegetables. Given the prevalence of side effects associated with synthetic formulations, this study sought to develop and evaluate herbal lipstick formulations using natural colourants. The evaluation parameters included colour intensity, pH levels, skin irritation potential, perfume stability, solubility, surface anomalies, and ageing stability. The findings of this study indicate that herbal lipstick formulations utilising natural colourants exhibit fewer or no side effects compared to synthetic alternatives. Furthermore, they have the potential to enhance consumer acceptance due to the incorporation of diverse natural ingredients and harmless colourants.

Evaluation of a Gluten-Based Edible Film Incorporated with Beetroot Extract and ZnO Nanoparticles as an Active Food Packaging System

Evaluation of a Gluten-Based Edible Film Incorporated with Beetroot Extract and ZnO Nanoparticles as an Active Food Packaging System

Physical Characteristics of Lip Cream Preparations with Natural Coloring Beetroot Extract (Beta Vulgaris L.)

Introduction: Cosmetics are a primary need for women to help them appear more attractive, one of the lip coloring cosmetics that is currently in great demand among consumers is lip cream. Lip cream is a liquid lipstick preparation that can moisturize the lips for a long time compared to solid form and produces a more even color on the lips. Lip cream coloring ingredients can be obtained from synthetic dyes and natural dyes. The coloring (pigment) found in red beets is betalain which can be used as an antioxidantMethods: The research method is experimental. This research was carried out to formulate beetroot (Beta vulgaris L.) extract as a natural coloring for lip cream preparations. The independent variable in this research is beetroot (Beta vulgaris L.) extract as a natural coloring and the dependent variable is the physical characteristics of lip cream including organoleptic (shape, color and odor), pH, homogeneity and spread ability. Data analysis is descriptive.Results: The results of this research show that the lip cream preparation has the characteristics of being in a semi-solid form, with a purplish red color, and a distinctive rose smell. The color and smell did not change until day 7. The pH test showed a pH of 3.39 on day 1 and 5.49 on day 7. The homogeneity test showed it was homogeneous until day 7. The spreadability test showed that it could be spread with an average spreadability of 5 cm.Conclusion: This research shows that the lip cream color is dark or thick red in the preparation, organoleptic test, pH test, spreadability is in accordance with the desired design.

Exploring the potential of Beta Vulgaris L. Against thrombocytopenia: in vitro, in silico, phytochemicals, and antioxidant analysis

The purpose of this study was to assess anti- thrombocytopenia of beetroot extract using both in vitro and in silico methods. Additionally, antioxidant capacity, phenolic content, and flavonoid content of beetroot were determined. The extraction procedure was optimized by reflux method, the extracts obtained were examined to determine the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) using the Folin-Ciocalteu colorimetric and aluminum chloride methods, respectively. Furthermore, antioxidant capacity was assessed using the DPPH method, while betanin concentration was determined by thin-layer chromatography. This research approach encompasses the binding acticity of ligands and target proteins, the process of docking thrombopoietin receptor (TPOr) and betanin compound using Swissdock, and the examination of docking data using the USCF Chimera software. The studies revealed that the reflux-extracted beetroot extract had a total phenol concentration of 39.72 ± 2.56 mgGAE/g. The flavonoid concentration of beetroot extract obtained using reflux extraction was 5.47 ± 0.39 mg QE/g. The qualitative test conducted using thin layer chromatography yielded data indicating that the reflux-extracted extract tested positive for betanin. The reflux approach yielded an extract with antioxidant activity (IC50) of 95.71 μg/ml. The results of the molecular docking simulation showed that the betanin compound had a ΔG value of -8.1 Kcal/mol. It interacts with multiple amino acid residues, including LEU62, PRO63, ALA64, VAL65, ASP66, ARG138, THR139, THR140, ALA141, HIS142, ALA147, ILE148, LEU150, SER151, HIS154, PRO70, ARG71, ARG102, PHE104, PHE105, PRO106, and PHE126. An in vitro study demonstrated that the extract of Beta vulgaris L. has the ability to induce blood coagulation, indicating its potential as a haemostatic agent. Additionally, in silico investigations suggest that the betanin chemicals found in beetroot serve as TpoR agonists, and it can be concluded that betanin has antithrombocytopenia potential.

Impact of different drying treatments on the biochemical and antioxidant activity properties of Egyptian red beetroot

This paper aims to provide an overview of the main findings and conclusions of the research on freshly sliced Egyptian red beetroot (Beta vulgaris). Beetroot belongs to the botanical family of Chenopodiaceae and encompasses various variations with bulb hues that span the spectrum from yellow to crimson. It is known that the ethanolic extract from beet contains many health-beneficial and bioactive chemicals, such as alkaloids, carotenoids, phenols, tannins, and flavonoids; it also contains vitamins C, B3, B6, and B9. Hence, the beetroot extract exhibits both antioxidant and nutritional properties. The study was conducted to investigate the effects of two different drying processes, oven-drying (OD) and freeze-drying (FD), on the physicochemical qualities of betalain pigments and antioxidants. Overall, freeze-dried (FD) samples demonstrated superior retention of beetroots proximate composition when compared to those dried in the oven. This was observed in terms of minerals and antioxidants, with freeze-drying resulting in higher levels of these components compared to oven drying. On the other hand, reductions in some phenolic compounds were found in the samples treated with the freeze-drying method when compared with the oven-drying method. It was proven that red beets have a lot of phenolic compounds, including kaempferol, caffeic acid, vanillic acid, gallic acid, catechin acid, rutin, hesperidin, naringin, quercetin, and ferulic acid.