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Relevance. Inbreeding is the most widespread method of obtaining starting breeding material and plays a central role in heterosis breeding programs of most crops. Beetroot inbred lines possessing economically valuable characteristics require constant maintenance via self-pollination. However, self-pollination leads to depression of a number of traits. Thorough theoretical studies and practical developments are needed to preserve valuable beetroot lines. We aimed to study the root and leaf rosette variability resulting from beetroot self-pollination. We also investigated the inheritance of monogermity in beetroots.Materials and methods. Experimental work was carried out at the All-Russian Research Institute of Vegetable Growing – branch of the Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" (FSBSI FSVC), 2011-202], Moscow Region. The object of the study was inbred beetroot lines originated from beetroots of foreign selection. The research data were obtained via field observations and measurements.Results. It has been experimentally shown that the constant signs of self-pollinated beet lines of 1 year of life are the position and height of the leaf rosette. Stabilization and maintenance of separate fertility at a high level is carried out by selection. A negative correlation was noted between the signs of the degree of separateness and the height of the leaf rosette of the plant, the proportion of the neck of the root crop in its diameter, the mass of the root crop and the proportion of the root crop in the biomass of the plant in the offspring of the fourth generation of the inbreeding. The decrease in the productivity of the seed plant occurs at the beginning of the process of creating self-pollinated lines – in the first generation.

Introduction: Alzheimer’s disease (AD) is a neurodegenerative problem that is increased progressively due to the increment of aging worldwide. Phytochemicals play an important role in the protection from neurodegeneration. The present study aimed to evaluate the protective effect of two dietary supplements (DS) rich in betalains, anthocyanins, and omega-3 fatty acids against AD. Methods: Two dietary supplements (DS I and DS II) were prepared; the first one was a mixture of anthocyanin-rich extract of purple carrot and flaxseed oil (DS I), while the second was a mixture of betalains-rich extract of beetroot and flaxseed oil (DS II). The protective effects of both DS were evaluated in an AD model. AD was induced in mice by intracerebroventricular (ICV) injection of streptozotocin (STZ) (3 mg/kg). Biochemical changes in brain tissue and plasma were determined. Behavioral of mice was evaluated through Y–maze test, Morris water maze, and novel object recognition test. Changes in brain tissues were assessed through histopathological examination. In vitro antioxidant activities of DS I and DS II were evaluated. Also, the contents of total phenolics, anthocyanins, betalains, and fatty acids profile were assessed. Results: Both DS investigated in the present study showed significant improvement (P < 0.05) in acetylcholinesterase, antioxidant enzymes, tumor necrosis factor-α (TNF-α) and malondialdehyde (MDA)in brain tissue and butyrylcholinesterase in plasma in association with amelioration in the behavioral tests and histopathological changes of the brain tissue. Conclusion: Both DS showed protective effects against STZ induced AD in mice due to the presence of anthocyanins, betalains, and omega-3 fatty acids.

Background. Nitrates, compounds commonly occurring in nature, are present for example in vegetables, where they accumulate and become their contaminants. It is estimated that approximately 70-90% of nitrates intake comes from vegetables, which are therefore the main source of human exposure to these compounds through dietary intake. The European Union legislation limits nitrates as contaminants to three leafy vegetables, i.e. lettuce, spinach and rucola. The EU Member States are obliged to monitor nitrate levels in vegetables which may contain significant levels of these compounds. Objective. To present the results of monitoring surveys on nitrate levels in radish and beetroot as well as in cabbage carried out in Poland between 2012 and 2019. Material and methods. A total of 966 vegetable samples were tested. Chemical analyses were carried out in accredited laboratories of the State Sanitary Inspection. Analyses were performed by spectrophotometric methods using nitrate reduction on cadmium columns or by HPLC. Results. The median nitrate content in beetroot was 1,260.0 mg NO− 3 /kg, whilst at the 95th percentile level - 3,222.2 mg NO−3 /kg. The levels of nitrates in beetroot preserves were lower: 1,030.3 mg NO−3 /kg (median) and 2337,2 mg NO−3 /kg (95th percentile). The median content of nitrates in radish and cabbage was 1,337.0 mg NO−3 /kg and 369,0 mg NO−3 /kg respectively, while at the 95th percentile the content of these compounds was found to be 3,381.5 mg NO−3 /kg and 1545,8 mg NO−3 /kg, respectively. Conclusions. The nitrate content in radish and cabbage does not pose a risk to the health of consumers, whilst the consumption of beetroot containing significant amounts of the above mentioned compounds may result in exceeding the ADI especially for young children.

The present study focuses on the aetiology of leaf spot disease and its impact on beetroot production in the Jaffna peninsula. A survey and field study was carried out to understand present status of the disease. The fungus associated with the leaf spot lesions was isolated and identified based on morphological features and sequence analysis. The survey has shown drawbacks in the cultivation practices, such as selection of cultivation season, selection of variety and inadequate weed management practices. The initial symptoms were noted in seedling stage, and the disease incidence and severity progressed with time. The disease incidence and severity index were 85% and 2.71 at 48 days. The field experiment has revealed the negative correlation between leaf spot disease development and yield. The fungal isolates produced obclavate shape, hyaline, multiseptated conidia on dark coloured unbranched sparingly septate conidiophores. The isolates showed 99.25% sequence identity with Cercospora beticola. [ABSTRACT FROM AUTHOR]

Nowadays, the bakery industry includes different bioactive ingredients to enrich the nutritional properties of its products, such as betalains from red beetroot (Beta vulgaris). However, cereal products are considered a major route of exposure to many mycotoxins, both individually and in combination, due to their daily consumption, if the cereals used contain these toxins. Only the fraction of the contaminant that is released from the food is bioaccessible and bioavailable to produce toxic effects. Foods with bioactive compounds vary widely in chemical structure and function, and some studies have demonstrated their protective effects against toxics. In this study the bioaccessibility and bioavailability of three legislated mycotoxins (AFB1, OTA and ZEN), individual and combined, in two breads, one with wheat flour and the other with wheat flour enriched with 20% Beta vulgaris, were evaluated. Bioaccessibility of these three mycotoxins from wheat bread and red beet bread enriched individually at 100 ng/g was similar between the breads: 16% and 14% for AFB1, 16% and 17% for OTA and 26% and 22% for ZEN, respectively. Whereas, when mycotoxins were co-present these values varied with a decreasing tendency: 9% and 15% for AFB1, 13% and 9% for OTA, 4% and 25% for ZEN in wheat bread and in red beet bread, respectively. These values reveal that the presence of other components and the co-presence of mycotoxins can affect the final bioavailability; however, it is necessary to assess this process with in vivo studies to complete the studies. [ABSTRACT FROM AUTHOR]

Exaggerated blood pressure and diminished limb hemodynamics during exercise in patients with hypertension often are not resolved by antihypertensive medications. We hypothesized that, independent of antihypertensive medication status, dietary nitrate supplementation would increase limb blood flow, decrease mean arterial pressure (MAP), and increase limb vascular conductance during exercise in patients with hypertension. Patients with hypertension either abstained from (n = 14, Off-Meds) or continued (n = 12, On-Meds) antihypertensive medications. Within each group, patients consumed (crossover design) nitrate-rich or nitrate-depleted (placebo) beetroot juice for 3 days before performing handgrip (HG) and knee-extensor exercise (KE). Blood flow and MAP were measured using Doppler ultrasound and an automated monitor, respectively. Dietary nitrate increased plasma-[nitrite] Off-Meds and On-Meds. There were no significant effects of dietary nitrate on blood flow, MAP, or vascular conductance during HG in Off-Meds or On-Meds. For KE, dietary nitrate decreased MAP (means ± SD across all 3 exercise intensities, 118 ± 14 vs. 122 ± 14 mmHg, P = 0.024) and increased vascular conductance (26.2 ± 6.1 vs. 24.7 ± 7.0 mL/min/mmHg, P = 0.024), but did not affect blood flow for Off-Meds, with no effects On-Meds. Dietary nitrate-induced changes in blood flow (r = -0.67, P < 0.001), MAP (r = -0.43, P = 0.009), and vascular conductance (r = -0.64, P < 0.001) during KE, but only vascular conductance (r = -0.35, P = 0.039) during HG, were significantly related to the magnitude of placebo values, with no differentiation between groups. Thus, the effects of dietary nitrate on limb hemodynamics and MAP during exercise in patients with hypertension are dependent on the values at baseline, independent of antihypertensive medication status, and dependent on whether exercise was performed by the forearm or quadriceps. [ABSTRACT FROM AUTHOR]

This study aimed at formulating beetroot natural (guava) pectin bars (BNB) and beetroot commercial pectin bars (BCB) bars with incorporation of beetroot extract at the levels of 0 (control), 2.5, 5, 7.5 and 10%. The formulated bars were analysed for their physico-chemical, antioxidant, textural properties, and sensory attributes. The moisture, pH, ash, DPPH, ABTS+, TPC and FRAP values were higher in BNB as compared to BCB at all the levels of incorporation of beetroot extract. These values along with betalain content also increased with the increase in the incorporation of beetroot extract in both types of bars. The a* (redness) values increased whereas L* (lightness) values decreased significantly (p ≤ 0.05) with the increased level of beetroot extract addition. The textural results showed that the hardness, cohesiveness, springiness, chewiness, gumminess and adhesiveness values increased as the level of beetroot extract increased in the formulated bars. Among all the formulated jelly bars, BNB10 exhibited the highest antioxidant activity and received the highest sensory score for appearance (8.4), taste (8.1), texture (8.5) and overall acceptability (8.2). [ABSTRACT FROM AUTHOR]

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This study presents four models' suitability for the rehydration ratio and moisture content history data during the hydration process of beetroot, sweet potato, and yam. The models are the Akinola et al., the Exponential, the Peleg, and the Weibull models. Rehydration occurred at 27°C for the dehydrated sample slices, which had original dimensions of 25 mm x 25 mm x 3.0 mm. During rehydration, the mass/moisture content history data was recorded for the samples. Regression analysis established that the Akinola et al. Model best fit the rehydration ratio/ mixture content changes vs time history data. The study results show a rapid increase in rehydration in the initial hour of the rehydration process. This increase gradually decreases to a contact equilibrium value. For the yam, sweet potato, and beetroot slices, the rehydration ratio values approached 2.1, 2.1 and 6.5, respectively. This study provides a better understanding of the beetroot, sweet potato, and yam slices' rehydration process. Also, knowledge of the rehydration characteristics of the agro-products will be valuable in the design, operation and optimisation of processing equipment and prediction of water absorption with time. [ABSTRACT FROM AUTHOR]

The objective of this investigation was to concentrate betalains, phenolics, and antioxidants from the extract of peel and flesh of beetroot (Beta vulgaris L.). Thin-film composite reverse osmosis (RO) membrane composed of the thick polyamide barrier layer, microporous polysulfone interlayer, and polyester support web was used in membrane module. In a later exercise, thermo-instability of betalain color compounds was investigated with different temperatures. After the filtration of the aqueous extract of flesh, betacyanins, betaxanthins, and total betalains were increased by 5.2, 6.1, and 5.5 times, respectively. Likewise, the mentioned bioactive compounds were increased by 3.7, 4.9, and 4.2 times after filtration of the aqueous extract of peel. The amounts of total betalains measured in the final flesh extract were two times lower (14.33 ± 0.15 mg·g−1 dm) compared to the peel concentrate (30.02 ± 0.28 mg·g−1 dm). The superior amount of phenolic was shown in the final flesh extract (34.47 ± 0.19 mg GAE·g−1 dm) compared to peel extract (12.74 ± 0.42 mg GAE·g−1 dm). The antioxidant activity in final beetroot peel extract and flesh extract were 24.65 ± 1.42 mg ASE·g−1 dm and 11.6 ± 0.1 mg ASE·g−1 dm, respectively. The recovery of thermo-sensitive bio-colorants was achieved by membrane filtration with the least thermal degradation. [ABSTRACT FROM AUTHOR]

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In recent years, organic food, produced with the use of natural means and production methods, has been gaining more and more popularity among consumers. This is due, inter alia, to their belief that it is more abundant in health-promoting bioactive compounds and safer than conventional food. Consumers are increasingly aware of the harmfulness of plant protection products used in intensive agriculture, which are not allowed in organic production. At the same time, it is reported that a certain share of organic products on the EU market are contaminated with pesticide residues, which may raise consumer concerns and lead to a loss of trust in organic food. The aim of the present study was to investigate the problem of pesticide residues occurrence in random samples of organically produced fruits and vegetables (apples, potatoes, carrots, and beetroots) commonly used in the Polish households, and which are available directly from the organic producers in open markets in Poland. For simultaneous analysis of 375 pesticides, an LC-MS/MS system consisting of an Eksigent expert ultraLC 100-XL coupled to a triple quadrupole mass spectrometer QTRAP 6500 and GC Agilent 6890 N equipped with ECD/NPD system were used. Among the 96 vegetable and fruit samples studied, 89 samples (92.7%) were free from detectable pesticide residues, 7 samples (7.3%) of carrot (5) and potato (2) were contaminated, and in 1 of them (1.0%) the detected residues exceeded the maximum residue limit (MRL). None of the tested apple and beetroot samples were found to contain detectable residues. These findings are important for Polish consumers who look for high-quality organic food. However, the presence of detectable residues in a small proportion of the organic samples indicates a need to strengthen the monitoring of pesticides in organic crops, to educate farmers and to raise their awareness regarding the risks of unauthorized use of pesticides banned in organic farming, which can damage the reputation of the whole organic sector. [ABSTRACT FROM AUTHOR]

The beetroot and red bell pepper are vegetables rich in active ingredients, and their potential for health benefits are crucial. Both presented raw materials are rich in natural pigments, but are unstable and seasonal; thus, it was decided to take steps to extend their durability. Lactic fermentation has been recognized as a food preservation method, requiring minimal resources. The activities undertaken were also aimed at creating a new product with a coloring and probiotic potential. For this reason, the study aimed to evaluate the impact of the method of fermentation on the content of active compounds (pigments) in pickled juices and freeze-dried powders. The lactic acid fermentation guided in two ways. The second step of the research was to obtain powders in the freeze-drying process. For fermentation, Levilactobacillus brevis and Limosilactobacillus fermentum were used. In juices and powders, pigments, color, and dry matter were tested. In this research, no differences in fermented juice pigment contents were seen; however, the color coefficient differed in raw juices. The freeze-drying process resulted in lowering the pigment content, and increasing dry matter and good storage conditions (glass transition temperatures 48–66 °C). The selection of vegetable methods suggested the use of fermentation and mixing it with a marinade (higher pigments and lactic acid bacteria content). All powders were stable and can be used as a colorant source, whereas for probiotic properties, a higher number of bacteria is needed. [ABSTRACT FROM AUTHOR]

Research over the past few decades has focused on the use of functional ingredients such as an active lifestyle and proper diet as a treatment for many diseases in the world. Recent studies have shown a variety of health benefits for red beets and their active ingredients such as antioxidant, anti-inflammatory, anti-cancer, blood pressure and fat reduction, anti-diabetic, and anti-obesity effects. This review article examines the effects of exercise and red beet consumption and the effective mechanisms of these two interventions on cellular and molecular pathways in prostate cancer. However, there is a significant relationship between an active lifestyle and proper diet with the incidence of cancer, and the use of these natural interventions for cancer patients in the treatment protocol of avoidance patients. Furthermore, this review article attempts to examine the role and effect of exercise and beetroot nutrition on prostate cancer and provide evidence of the appropriate effects of using natural interventions to prevent, reduce, and even treat cancer in stages. In addition, we examine the molecular mechanisms of the effectiveness of exercise and beetroot consumption. Finally, the use of natural interventions such as exercising and eating beets due to their antioxidant, anti-inflammatory, and anti-cancer properties, due to the lack or low level of side effects, can be considered an important intervention for the prevention and treatment of cancer. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the influence of the addition of fresh beetroot pulp in amounts from 2.5 to 30.0 g/100 g, as well as variable screw speeds (60, 80, 100 rpm) on the chemical composition, water absorption, water solubility index, density, expansion rate, and texture of potato-based pellets and expanded snacks. Their protein and starch structure was analyzed using the Fourier-transformed infrared (FTIR) spectroscopy. The snack pellets were made at a moisture content of 33 g/100 g of blends using a single-screw extruder equipped with a plasticizing unit having a length-to-diameter ratio (L/D) of 18. Processing temperature ranged from 65 to 105°C. The ready-to-eat snacks were expanded using microwave treatment (750 W, 40 s). Fresh vegetable pulp addition raised the protein content. The extrusion-cooking caused an increase in the content of insoluble dietary fiber and water absorption index of the pellets. In contrast, the microwave treatment reduced values of these parameters in expanded products and decreased the insoluble dietary fiber content of the expanded snacks. The addition of fresh beetroot pulp diminished the expansion ability and increased the content of β-sheet proteins. Additionally, an increase in the content of β-turn and β-sheet protein fractions was observed at the expense of random coil structure. This indicates that the protein structure underwent some form of ordering as the molecular interactions of the proteins intensified. The highest fraction of β-structures and the smallest content of random coil were observed when 80 rpm was applied during processing. It seems to be the most efficient screw speed in processing fresh beetroot pulp-supplemented snack pellets. Application of a fresh beetroot pulp as an additive in microwave expanded snacks made it possible to obtain products with an increased amount of fiber and a reduced fat content as an attractive and healthy alternative to deep-fried snacks.

Beetroot (Beta vulgaris L.) has compounds that can be used for body health, beauty skincare, food additives, and much more. This research was aimed to prepare the dry extract of beetroot and formulate it into a loose powder, compact powder, and cream. The preparation was started by adding 2, 4, or 6% of dry extract, then blending the pulp and drying the resultant residue using a freeze dryer. Testing on color homogeneity, polishing, breakage, pH stability, color stability, and the hedonic test was carried out to determine the product quality. The initial result of phytochemical screening showed it might contain flavonoids, alkaloids, saponins, tannins, triterpenoids, steroids, and quinones. The color stability test performed at 30 °C showed that the cream was unstable while other forms showed fair stability at 8 °C. All dosage forms were homogeneous and could be applied easily. The breakage test showed no fractures. The pH remained stable for all formulas (between 3–5) after 28 days of storage. The color stability test showed that the significant discoloration only happened to the loose powder and cream. The hedonic test showed that the compact powder with a concentration of 6% was the most preferred formula by users.

The study aimed to evaluate the effect of digestion and gut microbiota interactions on beetroot ketchup formulations, focusing on the release of polyphenols, bioaccessibility, and microbial interactions on gut microbiota with polyphenols. Tested ketchup samples were evaluated using the TNO Gastro-Intestinal Model 1 (TIM-1) simulated upper part of the gastrointestinal tract and the TNO Gastro-Intestinal Model 2 (TIM-2) simulated colon system. The results showed that fermentation of ketchup with Lactobacillus johnsonii K4, increased the release of bioactive compounds during digestion, with higher polyphenol recoveries observed in fermented samples. In particular, a fermented sample has higher recovery percentages for most of the phenolic acids, flavonoids, and betalains. However, some polyphenolic compounds were degraded during fermentation, suggesting a dynamic process of polyphenol metabolism in the gut environment. The study highlights the potential of fermented foods, such as beetroot ketchup, enriched with polyphenols and beneficial bacteria, to promote gut health and overall well-being. • Fermentation with L. johnsonii K4 enhances polyphenol recovery during digestion. • Fermentation with L. johnsonii K4 increases polyphenol content and antioxidant activity. • Gut microbiota alters polyphenol profile of fermented beetroot ketchup. [ABSTRACT FROM AUTHOR]

Nitrate supplementation appears to be most ergogenic when oxygen availability is restricted and subsequently may be particularly beneficial for swimming performance due to the breath-hold element of this sport. This represents the first investigation of nitrate supplementation and swimming time-trial (TT) performance. In a randomized double-blind repeated-measures crossover study, ten (5 male, 5 female) trained swimmers ingested 140ml nitrate-rich (~12.5mmol nitrate) or nitrate-depleted (~0.01mmol nitrate) beetroot juice. Three hours later, subjects completed a maximal effort swim TT comprising 168m (8 x 21m lengths) backstroke. Preexercise fractional exhaled nitric oxide concentration was significantly elevated with nitrate compared with placebo, Mean (SD): 17 (9) vs. 7 (3)p.p.b., p = .008. Nitrate supplementation had a likely trivial effect on overall swim TT performance (mean difference 1.22s; 90% CI -0.18-2.6s; 0.93%; p = .144; d = 0.13; unlikely beneficial (22.6%), likely trivial (77.2%), most unlikely negative (0.2%)). The effects of nitrate supplementation during the first half of the TT were trivial (mean difference 0.29s; 90% CI -0.94-1.5s; 0.46%; p = .678; d = 0.05), but there was a possible beneficial effect of nitrate supplementation during the second half of the TT (mean difference 0.93s; 90% CI 0.13-1.70s; 1.36%; p = .062; d = 0.24; possibly beneficial (63.5%), possibly trivial (36.3%), most unlikely negative (0.2%)). The duration and speed of underwater swimming within the performance did not differ between nitrate and placebo (both p > .30). Nitrate supplementation increased nitric oxide bioavailability but did not benefit short-distance swimming performance or the underwater phases of the TT. Further investigation into the effects of nitrate supplementation during the second half of performance tests may be warranted. [ABSTRACT FROM AUTHOR]

evaluate antioxidant and anti-anaemia activity of dichloromethane, hydroethanolic, and alkaloids-free hydroethanolic extracts of beetroot (Beta vulgaris (L.) subsp. vulgaris) on phenylhydrazine-induced rats.

Inorganic nitrate (NO3−) has emerged as a potential ergogenic aid over the last couple of decades. While recent systematic reviews and meta-analyses have suggested some small positive effects of NO3− supplementation on performance across a range of exercise tasks, the effect of NO3− supplementation on performance during single and repeated bouts of short-duration, high-intensity exercise is unclear. This review was conducted following PRISMA guidelines. MEDLINE and SPORTDiscus were searched from inception to January 2023. A paired analysis model for cross-over trials was incorporated to perform a random effects meta-analysis for each performance outcome and to generate standardized mean differences (SMD) between the NO3− and placebo supplementation conditions. The systematic review and meta-analysis included 27 and 23 studies, respectively. Time to reach peak power (SMD: 0.75, p = 0.02), mean power output (SMD: 0.20, p = 0.02), and total distance covered in the Yo-Yo intermittent recovery level 1 test (SMD: 0.17, p < 0.0001) were all improved after NO3− supplementation. Dietary NO3− supplementation had small positive effects on some performance outcomes during single and repeated bouts of high-intensity exercise. Therefore, athletes competing in sports requiring single or repeated bouts of high-intensity exercise may benefit from NO3− supplementation.

Fermented foods have gained popularity recently, especially lactofermented vegetable juice products that provide a rich source of nutrients. This study analyzed the properties of fermented beetroot, carrot and beetroot-carrot juices fermented with bacterial strains Lactiplantibacillus plantarum or Levilactobacillus brevis. Density, extract, dry matter content, pH, total acidity, pigments (betalain or carotenoids), color and LAB count were measured. The results showed that the LAB strains used were capable of fermenting the analyzed juices. It was proven that Lactiplantibacillus plantarum was the better strain for fermentation of vegetable juice. This might have been influenced by the fermentation temperature and the duration time. The highest number of lactic acid bacteria was observed for carrot juice fermented with L. brevis on the 4th day (9.41 log CFU/mL), while for L. plantarum the highest numbers were observed on the 5th–6th day (8.9–9.1 log CFU/mL). For beetroot and its mixture with carrot juices, higher results were observed on the 5th day for L. plantarum (9.0 and 8.3 log CFU/mL, respectively). In most variants of this process, fermentation can be completed after 4–5 days. During the fermentation of carrot and mixed juice slow degradation of carotenoids was observed, while in mixed juice an increase of red pigment (betanin) was observed. In beetroot juices huge degradation was observed for fermentation with L. brevis, while the second bacteria kept the same level of red pigment almost until the last day, while yellow decreased from the 3rd day. It can be concluded that the mixed juice was most stable according to the bacteria count and the pigment content. In our opinion, L. plantarum was better for the fermentation of juices than L. brevis. However, in future tests the time of fermentation can be shortened to 5 days and other LAB strains can be tested.

This study evaluated the energy efficiency associated with drying by refractance window™ and its effect on the physical and chemical properties of beetroot in two different physical states, in semisolid (puree type) and solid (slices) were compared. The refractance window™ drier was compared to a tray dryer at 70 °C on the food surface. The drying time was calculated through the kinetics in both dryers in both physical states of the beetroot determining the moisture content at the beginning and the end of the drying process after which water activity and color retention were determined. Total polyphenol and flavonoid contents respectively, and antioxidant activity were evaluated. Overall energetic efficiency for both dryers was calculated. The beetroot dried in semisolid state using the refractance window™ technology retained color and showed no differences when compared with fresh beetroot. No significant differences in total polyphenol content and total flavonoid content when compared with the fresh sample after application of the refractance window™ were found. The overall energetic efficiency was higher after using refractance window™ drying in beetroot in the two physical states and produced greater retention of quality parameters when compared with the tray dryer. • Study of beet drying in RW™ by batch without pretreatment. • Evaluation of beet drying in two physical states: puree and slices. • Determination of overall energy efficiency of RW™ batch dryer. • Comparison of overall energy efficiency with a convective dryer. • Evaluation of bioactive substances in beet puree and slices by RW™ drying. [ABSTRACT FROM AUTHOR]

Chronic kidney disease (CKD) manifests with systemic inflammation, oxidative stress, and gut dysbiosis, resulting in metabolic disorders and elevated rates of cardiovascular disease–associated death. These all correlate with a high economic cost to healthcare systems. Growing evidence indicates that diet is an indispensable ally in the prevention and management of CKD and its complications. In this context, the root vegetable beetroot (Beta vulgaris rubra) deserves special attention because it is a source of several bioactive compounds, such as nitrate, betaine, and betalain, and has shown beneficial effects in CKD, including reduction of blood pressure, anti-inflammatory effects, and antioxidant actions by scavenging radical oxidative species, as observed in preclinical studies. Beetroot consumption as a possible therapeutic strategy to improve the clinical treatment of patients with CKD and future directions for clinical studies are addressed in this narrative review. [ABSTRACT FROM AUTHOR]

The beeturia is a benign condition that is the discoloration of urine following the consumption of beets or foods colored with beetroot [ABSTRACT FROM AUTHOR]

Beta vulgaris, commonly known as beetroot, is a vegetable that contains red pigment and rich in betalains, phenolic acids, and flavonoids. This study was designed to assess the effect of beetroot supplemented diet (BRSD) on cognitive function and altered neurochemicals associated with Alzheimer's disease (AD) in the brain of rats treated with scopolamine (SCOP). Rats were fed with BRSD (2 and 4%) for 14 days and administered with 2 mg/kg of SCOP intraperitoneally on the last day. Morris water Maze and Y-maze tests were performed to assess cognitive function. Purinergic enzymes [ectonucleotidase (NTPdase) and adenosine deaminase (ADA)], monoamine oxidase (MAO), and angiotensin-I converting enzyme (ACE) activities were determined in rat brain tissues. Furthermore, catalase activity, total thiol (T-SH) and non-protein thiol (NP-SH) levels were also assessed. Beetroot was characterized using liquid chromatography-mass spectrometry, and the structure-activity relationship between the constituents and target enzymes was assessed. BRSD improved cognitive function by increasing memory index in SCOP treated rats. An increase in NTPdase, ADA, MAO, and ACE activities were observed in the brain of rats treated with SCOP. However, the activities of these enzymes were significantly lower after treatment with BRSD. Treatment with BRSD triggered a significant increase in catalase activity, T-SH and NP-SH levels in SCOP-treated rats. Catechin, 6,7-benzocoumarin, gentisin, 5,7-dimethoxyflavone, and vulgaxanthin I was identified in beetroots. The result suggests that beetroot could prevent cognitive dysfunction in SCOP-treated rats, and enhance memory function, via modulation of purinergic enzymes, MAO and ACE activities, and neuronal antioxidant status. [ABSTRACT FROM AUTHOR]

Introduction: Beetroot is rich in inorganic nitrate and it has been shown that inorganic nitrate has beneficial effects on metabolic syndrome. This study aims to investigate the effect of red beetroot juice (RBJ) on carbohydrate metabolism in adult insulin-resistant rats. Materials and methods: Sixteen male Wistar rats (32 weeks old) were divided into two equal groups: control and RBJ. Treatment with drinking water (control) and 100% RBJ (RBJ) was lasted for 5 weeks. At the end of the 4th week the intraperitoneal glucose tolerance test was performed and at the end of the study period animals were sacrificed and blood and tissue (aorta, heart, and liver) samples were collected. Furthermore, pancreatic islets were isolated and their insulin secretion activity was investigated in different glycemic conditions. Results: Compared to the control group, RBJ-treated rats showed lower blood glucose and insulin levels in the glucose tolerance test. Serum and tissue levels of nitric oxide in the RBJ group were significantly higher than those in the control group. The liver peroxidation and serum aspartate transaminase levels were significantly increased in the RBJ-treated animals compared to the control group. The islets of RBJ group exhibited lower insulin secretion, especially in 16.7 mM glucose concentration (supraphysiologic condition) than control group. Conclusions: RBJ consumption improves glucose metabolism in rats via increasing nitric oxide metabolites in an insulin-independent manner. However, future studies are needed to minimize the potential hepatic adverse consequences. [ABSTRACT FROM AUTHOR]

The object of this research was the beetroots prepared by intermittent microwave drying at different conditions. The paper aimed to investigate the influence of intermittent microwave drying conditions (power density, microwave gap ratio and slice thickness) on the bioactive compounds and antioxidant capacity of beetroots. A microwave drying system SAM-255 (CEM Corporation, USA) was used to intermittent microwave drying of fresh beetroots. The effect of different power densities (1.0, 1.5, 2.0, and 2.5 W/g), microwave gap ratios (1, 2, 3, and 4) and slice thicknesses (2, 4, 6, and 8 mm) on the bioactive compounds and antioxidant capacity of beetroots were investigated. Colorimetric methods were used to determine contents of betalains, total phenolic and total flavonoid, and antioxidant capacity of dried beetroots. The ascorbic acid content was determined using 2,6-dichloroindophenol titration method. Results showed that power density, microwave gap ratio and slice thickness significantly affected the drying time, bioactive compounds and antioxidant capacity of beetroots. The drying time decreased with the increasing of power density, while increased significantly with the growth of slice thickness and microwave gap ratio. The shortest drying time (35.4 ± 2.6 min) of beetroots was occurred at microwave gap ratio of 2. The content of betacyanins was found to be the highest in the dried beetroots with thickness of 2 mm. The beetroots with slice thickness of 2 and 4 mm showed the highest betacyanins content. Moreover, the highest content of ascorbic acid (240.00 ± 2.32 mg/100 g) and total flavonoid (14.52 ± 0.06 mg rutin equivalent (RE)/g) was appeared at power density of 2.0 W/g, while the content of total phenolic to be highest (12.54 ± 0.13 mg gallic acid equivalent (GAE)/g) at slice thickness of 6 mm. For the antioxidant capacity of dried beetroots, the 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity reached to the highest value of 6.43 ± 0.03 mg trolox equivalent (TE)/g at power density of 2.5 W/g. While the highest values of ferric-reducing antioxidant power (FRAP) (15.47 ± 0.10 mg TE/g) and 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity (25.31 ± 0.30 mg TE/g) at microwave gap ratio of 2. It was found that ABTS radical scavenging ability and FRAP were related to the presence of reductions including betalains, ascorbic acid, and total flavonoid in beetroots. The most effective condition for intermittent microwave drying of beetroots were microwave gap ratio of 2, power density of 2.0 W/g, and slice thickness of 4 mm, leads to a better preservation of bioactive compounds and high antioxidant capacity. [ABSTRACT FROM AUTHOR]

Beetroot is a root vegetable with abundant bioactive compounds like phenols, flavonoids and betalains that give the beetroot a characteristic colour. The present study was conducted to develop preserved functional foods from fresh beetroot and analyze sensory attributes, physico-chemical properties, nutritional parameters, bioactive compounds, antioxidant activity and color values. Total soluble solids and acidity contents of raw beetroot, beetroot jam and candy was found to be 10.72° Brix and 0.06 %, 69.03 °Brix and 0.72 % and 69.43° Brix and 0.12 %, respectively. The TSS content of jam and candy was found to be 55.77±0.09 and 66.50±0.19, respectively. Total phenols, flavonoids, betalains and antioxidant activity of jam and candy were found to be 82.58 and 98.94 mg GAE/100g, 47.85 and 45.51 mg QE/100 g, 267.73 and 357 mg/100g and 35.43 and 42.13 %, respectively. The L* value indicating the lightness of a product decreased for beetroot jam as opposed to L* value of beetroot candy, which increased compared to raw beetroot. The a* value revealing the redness of jam increased whereas redness of candy decreased compared to raw beetroot. The present study indicated that; beetroot could be used for the preparation of jam and candy with good sensorial quality, which has a high market potential. [ABSTRACT FROM AUTHOR]

In many countries around the world beetroot is cultivated and is often consumed as part of a normal diet and used as a food coloring agent for production purposes. Beetroot is one of many plants containing a group of highly biologically active pigments such as betalanes and some researchers mentioned betalanes as being subject to powerful in vitro and in vivo animal models of antioxidant and anti - inflammatory effects. Targets is to investigate potential beetroot extract defensive effects against liver, rind and probable hypolipidemic symptoms of dexamethasone in mice. Thirty Swiss albino mice aged from nine to ten weeks, weighing 25 to 30 g, were employed during the course of the study. The chosen animals of nearly equal weight were separated after tow-weeks of acclimatization in 3 experimental groups so that the mean body weight in the individual groups will stay more or less the same. Determine the elimination of 4 mg / kg body weight average from dexamethasone. Dexamethasone increased significantly all lipid profile with markened liver and kidney injuries, with the exception of HDL concentration and this analysis verified that the beetroot saft had been covered from oxidative damage to the liver, kidney and substantially decreased lipid profile in mice. Dexamethasone was shown to significantly increase all lipid profiles (except the concentration of HDL) with severe liver and kidney damage, while the current study confirms the protective effects of the juice of beetroot against oxidative injury to the liver and kidney, as well as a significant reduction in mice lipid profile. In conclusion, beetroot has shown that it has significantly reduced the effects of damage on the liver kidney and has significantly lowered the lipid profile of the dexamethasone-possessed mice. [ABSTRACT FROM AUTHOR]

Powders prepared from freeze-dried roots of six beetroot ( Beta vulgaris L.) cultivars with red (cv. D'Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee's Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after boiling treatment (20 min, 100°C). Water and fat holding capacity (WHC and FHC), colour, contents of betalains and total phenolics (TPCs), and antioxidant activity were all significantly affected by cultivar as well as powder thermal treatment. WHC increased after boiling of the powder and varied between cultivars from 2.14 g/g (cv. D'Egypte) to 2.59 g/g (cv. Chioggia). The highest FHC of 1.22 g/g was observed in cv. Betina. Colour stability was optimal in the cultivars with red root flesh; with their lightness decrease between 6 and 10%. This corresponded with betalain content that was the highest in red cv. Betina; for which the values before and after boiling were 18.10 and 15.04 mg/g DM, respectively. Cultivar Betina significantly exceeded the other cultivars also in TPCs and antioxidant activity. The TPCs values of this cultivar were 3.73 and 3.32 mg gallic acid equivalents/g DM in the unboiled and boiled variant, respectively. Antioxidant activity of Betina powder before and after boiling was 11.13 and 11.69 mg ascorbic acid equivalents/g DM, respectively. The results indicated the significance of beetroot cultivar selection for thermal processing. Beetroots with red flesh significantly exceeded yellow and red-white cultivars in all the evaluated characteristics.

This study aimed to evaluate yield parameters, antioxidant activity (AOA), total polyphenol content (TPC) and total soluble solids (TSS) in beetroot cultivars with different flesh colours. Field experiments were established at the Slovak University of Agriculture in Nitra in 2016 and 2017. Within the study, 16 beetroot cultivars were tested, including 11 red-fleshed (‘Boltardy’, ‘Boro’ F1, ‘Crosby Egyptian’, ‘Cylindra’, ‘Detroit Globe’, ‘Detroit 2’, ‘Egyptian Turnip Rooted’, ‘Opolski’, ‘Pablo’ F1, ‘Renova’ and ‘Taunus’ F1), 2 yellow-fleshed (‘Boldor’ F1 and ‘Golden’), 2 white-flesh cultivars (‘Albino’ and ‘White Detroit’) and 1 red-white fleshed cultivar (‘Chioggia’). All beetroot cultivars with red flesh colour showed higher AOA and TPC than different-coloured beetroot cultivars. The highest root yield was found in the white-fleshed beetroot cultivar ‘Albino’ (37.80–41.91 t · ha−1). The highest root weight was found in the white-fleshed beetroot cultivar ‘White Detroit’ (362.4–412.1 g). The highest AOA (819.19–972.50 mg TEAC · kg−1 d.w.) and TPC (2,387.70–2,731.00 mg · kg−1 d.w.) were found in the red-fleshed beetroot cultivar ‘Pablo’ F1. Different-coloured cultivars of beetroot were characterised by a lower content of TSS (6.4–8.8 ºBRIX) than cultivars with typical, red flesh colour (7.8–10.8 ºBRIX). Results clearly indicate that cultivar, or flesh colour, is showed as a significant factor influencing the quality of beetroot. Knowing of yield potential and quality of beetroot cultivars is important for growers as well as consumers. Results of this study indicate that white-fleshed cultivars of beetroot are characterised by high yield potential but lower quality, including lower AOA, TPC and TSS.

Natural compounds are essential in modern nutrition for preventing chronic diseases in the human body. The bioactive substances in 5 beetroot cultivars' leaves and roots were evaluated in the experiment, providing an answer to which stage (60th, 85th, and 105th) of the vegetation is most suitable for fresh consumption. The results show that the polyphenol, flavonoid, and FRAP levels in the leaf and root samples varied throughout the vegetation period. The 60-day old leaf samples of ‘Libero’ had the highest total polyphenol content. The flavonoid content showed a similar trend. Furthermore, the highest FRAP value was found in leaf samples from ‘Libero’ and ‘Pablo F1’ that were 60 days old.In 85-day-old plants, the polyphenol content of the leaves was significantly reduced.On day 85, however, a value was slightly higher in the roots. These findings support the nutritional value of the 85-day-old beetroot (leaves and 3–5 cm diameter roots).At the 85-day stage, the leaf and root had a relatively low nitrate content (10–70 mg/kg).However, higher nitrate content was detected at the end of the growing period (105 days). The experiment demonstrated that beet leaves can be used as a component of fresh salads on the 60th day of the growing season because the amount of bioactive substances (polyphenols, flavanoids) is highest at that time.By the 85th day of growth, the root had grown to 4–5 cm in diameter, and the tissue structure of the leaves is edible (it can be eaten raw), making it ideal for batch sales. By the end of the growing season (day 105), the root has been strengthened, and its bioactive substances have been reduced by up to 1/3 compared to the previous state (85 days), resulting in a decrease in the amount of bioactive substances.

This study aimed to determine the effects of a betalain-rich concentrate (BRC) of red beets, containing antioxidant and anti-inflammatory properties, on performance and exercise-related muscle damage. Thirteen (25.3 ± 5.4 years) competitive male runners completed two double-blind, cross-over, randomized trials (BRC and control) separated by seven days. Each trial was preceded by six days of supplementation with 100 mg of BRC or control. On the seventh day, exercise trials commenced 150 min after supplementation with 50 mg BRC or control and consisted of 30 min of treadmill running (77 ± 4% VO₂max) followed by a 5-km time trial (TT). During exercise at the same intensity, BRC resulted in a 3% lower heart rate, a 15% lower rate of perceived exertion (RPE) and a 14% lower blood lactate concentration compared to the control (p = 0.05). Five-kilometer TT duration (23.0 ± 4.2 versus 23.6 ± 4.0 min) was faster in 10 of the 13 subjects, and RPE was lower (p < 0.05) with the BRC treatment compared to the control. Lactate dehydrogenase, a marker of muscle damage, increased less from baseline to immediately and 30 min after the 5-km TT with the BRC treatment, despite no differences in subjective measures of muscle soreness and fatigue. In summary, BRC supplementation improved 5-km performance time in male competitive runners.

Introduction: Nitrate supplementation in the form of beetroot juice (BRJ) ingestion has been shown to improve exercise tolerance during acute hypoxia, but its effect on exercise physiology remains unstudied during sustained terrestrial high altitude exposure. We hypothesized that performing exercise at high altitude would lower circulating nitrate and nitrite levels and that BRJ ingestion would reverse this phenomenon while concomitantly improving key determinants of aerobic exercise performance. Methods: Twenty seven healthy volunteers (21 male) underwent a series of exercise tests at sea level (SL, London, 75 m) and again after 5–8 days at high altitude (HA, Capanna Regina Margherita or "Margherita Hut," 4,559 m). Using a double-blind protocol, participants were randomized to consume a beetroot/fruit juice beverage (three doses per day) with high levels of nitrate (∼0.18 mmol/kg/day) or a nitrate-depleted placebo (∼11.5 μmoles/kg/day) control drink, from 3 days prior to the exercise trials until completion. Submaximal constant work rate cycle tests were performed to determine exercise efficiency and a maximal incremental ramp exercise test was undertaken to measure aerobic capacity, using breath-by-breath pulmonary gas exchange measurements throughout. Concentrations of nitrate, nitrite and nitrosation products were quantified in plasma samples collected at 5 timepoints during the constant work rate tests. Linear mixed modeling was used to analyze data. Results: At both SL and HA, plasma nitrate concentrations were elevated in the nitrate supplementation group compared to placebo (P < 0.001) but did not change throughout increasing exercise work rate. Delta exercise efficiency was not altered by altitude exposure (P = 0.072) or nitrate supplementation (P = 0.836). V̇O2peak decreased by 24% at high altitude (P < 0.001) and was lower in the nitrate-supplemented group at both sea level and high altitude compared to placebo (P = 0.041). Dietary nitrate supplementation did not alter other peak exercise variables or oxygen consumption at anaerobic threshold. Circulating nitrite and S-nitrosothiol levels unexpectedly rose in a few individuals right after cessation of exercise at high altitude. Conclusion: Whilst regularly consumed during an 8 days expedition to terrestrial high altitude, nitrate supplementation did not alter exercise efficiency and other exercise physiological variables, except decreasing V̇O2peak. These results and those of others question the practical utility of BRJ consumption during prolonged altitude exposure. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effects of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots. Beetroots were subjected to high-power microwave drying followed by low-power microwave drying (HMD+LMD), high-power microwave drying (HMD), low-power microwave drying (LMD), high-power microwave drying followed by hot air drying (HMD+HAD), hot air drying followed by low-power microwave drying (HAD+LMD), high-power microwave drying followed by vacuum drying (HMD+VD), and vacuum drying followed by low-power microwave drying (VD+LMD). The drying time, moisture content, hardness, color, microstructure, betalains, ascorbic acid, total flavonoids, 2,2'-azino-bis-(3-ethylbenzоthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) of beetroots were analyzed. The shortest drying time (67.0 min) was observed in HMD, while VD+LMD required the longest drying time of 308.0 min. There was no significant difference in the moisture content of dried beetroots prepared by different microwave-assisted drying methods. Beetroots dried by HMD+HAD showed the highest hardness of 1332.0 g, VD+LMD led to the most desirable color with the lowest total color change. Porous structures were found in beetroots produced by HMD+LMD, HMD and LMD. Beetroots prepared by VD+LMD displayed the highest content of betacyanin, betaxanthin and total flavonoids. While beetroots dried by HMD illustrated the highest ascorbic acid content of 272.3 mg/100 g dry weight (DW). In terms of antioxidant activity, the highest FRAP value of beetroots obtained using VD+LMD was 14.95 mg trolox equivalent (TE)/g DW. Meanwhile, beetroots dried by VD+LMD exhibited the largest ABTS radical scavenging activity (16.92 mg TE/g DW). Compared to other microwave-assisted drying methods, VD+LMD is a more promising method for drying beetroots. [ABSTRACT FROM AUTHOR]

Background: Dietary nitrate consumption can increase concentrations of nitrate and nitrite in blood, saliva, and urine. Whether the change in concentrations is influenced by age is currently unknown.Objectives: We aimed to measure changes in nitrate and nitrite concentrations in plasma, urine, and saliva and exhaled NO concentrations after single incremental doses of dietary nitrate in young and older healthy adults.Methods: Twelve young (18-35 y old) and 12 older (60-75 y old) healthy, nonsmoking participants consumed single doses of 100 g, 200 g, 300 g whole beetroot (BR) and 1000 mg potassium nitrate (positive control) ≥7 d apart in a crossover, randomized clinical trial. Plasma nitrate and nitrite concentrations and exhaled NO concentrations were measured over a 5-h period. Salivary nitrate and nitrite concentrations were measured over a 12-h period and urinary nitrate over a 24-h period. Time, intervention, age, and interaction effects were measured with repeated-measures ANOVAs.Results: Dose-dependent increases were seen in plasma, salivary, and urinary nitrate after BR ingestion (all P ≤ 0.002) but there were no differences between age groups at baseline (all P ≥ 0.56) or postintervention (all P ≥ 0.12). Plasma nitrite concentrations were higher in young than older participants at baseline (P = 0.04) and after consumption of 200 g (P = 0.04; +25.7 nmol/L; 95% CI: 0.97, 50.3 nmol/L) and 300 g BR (P = 0.02; +50.3 nmol/L; 95% CI: 8.57, 92.1 nmol/L). Baseline fractional exhaled NO (FeNO) concentrations were higher in the younger group [P = 0.03; +8.60 parts per billion (ppb); 95% CI: 0.80, 16.3 ppb], and rose significantly over the 5-h period, peaking 5 h after KNO3 consumption (39.4 ± 4.5 ppb; P < 0.001); however, changes in FeNO were not influenced by age (P = 0.276).Conclusions: BR is a source of bioavailable dietary nitrate in both young and older adults and can effectively raise nitrite and nitrate concentrations. Lower plasma nitrite and FeNO concentrations were found in older subjects, confirming the impact of ageing on NO bioavailability across different systems.This trial was registered at www.isrctn.com as ISRCTN86706442. [ABSTRACT FROM AUTHOR]

The study examined the content of reducing sugars in various varieties of potato, beetroot, turnip and pumpkin most commonly grown in Estonia. This study aimed to determine the varieties of vegetables with the lowest levels of reducing sugars after harvesting and after storage at two different temperatures (3 and 8 °C). In the present study it was found that the potato variety with the lowest content of reducing sugars after harvesting and after six months of storage was potato variety 'Birgit' with 0.19 g 100 g–1 after harvesting, 0.98 g 100 g–1 after storage at 3 °C and 0.38 g 100 g–1 after storage at 8 °C, respectively. All three varieties of the beetroot, after harvest, contained a similar amount of reducing sugars. After six months of storage, the lowest content of reducing sugars was determined for variety 'Boro' with 1.22 g 100 g–1 at 3 °C and 0.96 g 100 g–1 at 8 °C, respectively. The lowest average concentrations of reducing sugars from turnips were after harvest in the variety 'Kohalik sinine' with 3.38 g 100 g–1. Also after storage, the same variety had the lowest content of reducing sugars with 8.36 g 100 g–1 at 3 °C and 3.76 g 100 g–1 at 8 °C, respectively. From the pumpkin varieties, the lowest reducing sugars contents were determined for variety 'Gold Medal' with 2.64 g 100 g–1 after harvesting, 2.40 g 100 g–1 after storage at 3 °C and 1.90 g 100 g–1 after storage at 8 °C. It can be concluded that all studied vegetables stored at 3 °C contained higher amounts of reducing sugars than those stored at 8 °C. [ABSTRACT FROM AUTHOR]

In this work, the optoelectronic parameters of natural dyes extracted from beetroot, red cabbage, walnut leaves, and henna were comprehensively investigated, namely the optical energy gap (Eg), extinction coefficient (k), refractive index (n), dielectric constant ( ε r) , and optical conductivity ( σ r) . Results showed a high refractive index, dielectric constant and optical conductivity ( n = 6.08 , ε r = 37.18 and σ r = 13.92 × 10 - 3 S / c m ) for the dye extracted from red cabbage, while minimum values of n = 1.19 , ε r = 1.5 and σ r = 0.039 × 10 - 3 S / c m were obtained for the henna dye. The transition type of the optical absorption of the dyes was found to be a direct allowed transition, which is taken place between the bonding and antibonding molecular energy levels. The reported results herein are essential in revealing the viability of these natural dyes for potential applications in organic electronics, including organic photovoltaics, photodiodes, and sensors. [ABSTRACT FROM AUTHOR]

Doxorubicin (DOX) is an anticancer drug which is used for treatment of several types of cancers. But the clinical use of doxorubicin is limited because of its cardiotoxicity and cardiomyopathy. Mitochondrial-dependent oxidative stress and cardiac inflammation appear to be involved in doxorubicin-induced cardiotoxicity. Betanin as a bioactive compound in Beetroot (Beta vulgaris L.) displays anti-radical, antioxidant gene regulatory and cardioprotective activities. In this current study, we investigated the protective effect of betanin on doxorubicin-induced cytotoxicity and mitochondrial-dependent oxidative stress in isolated cardiomyocytes and mitochondria. Isolated cardiomyocytes and mitochondria were treated with three concentrations of betanin (1, 5 and 10 µM) and doxorubicin (3.5 µM) for 6 h. The parameters of cellular and mitochondrial toxicity were analyzed using biochemical and flow cytometric methods. Our results showed a significant toxicity in isolated cardiomyocytes and mitochondria in presence of doxorubicin which was related to reactive oxygen species (ROS) formation, increase in malondialdehyde (MDA), increase in oxidation of GSH to GSSG, lysosomal/mitochondrial damages and mitochondrial swelling. While betanin pretreatment reverted doxorubicin-induced cytotoxicity and oxidative stress in isolated cardiomyocytes and mitochondria. These results suggest that betanin elicited a typical protective effect on doxorubicin-induced cytotoxicity and oxidative stress. It is possible that betanin could be used as a useful adjuvant in combination with doxorubicin chemotherapy for reduction of cardiotoxicity and cardiomyopathy. [ABSTRACT FROM AUTHOR]

The aim the current study was to developed a watermelon rind powder (WRP), watermelon pulp powder (WPP), and beetroot powder (BP), in order to compare the stability of L-citrulline and nitrate with that of watermelon rind juice (WRJ), watermelon pulp juice (WPJ), and beetroot juice (BJ), respectively. The stability was evaluated during 32 days at 25, 4 and − 20 ºC. L-arginine and L-ornithine content were also evaluated. At day 0, a significantly higher L-citrulline and L-ornithine content in WRP was observed when compared to WPP. However, a significantly lower L-arginine content in WRP was observed when compared to WPP. L-citrulline content in WRP and WRJ was stable over 32 days in all temperatures evaluated, whereas it reduced in WPP in 32 days at 25 ºC and it is reduced in in WPJ in day 16 and day 32 at 25 °C. L-arginine content in WRP and WPP was stable over 32 days in all temperatures evaluated. A reduction was observed in WRJ at day 2, 4 and 32 at 25 °C and in WPJ at day 2, 4, 8, 16 and 32 days at 25 °C. L-ornithine content in WRP and WPP was stable over 32 days in all temperatures evaluated. An increase was observed in WRJ at day 2, 4 and 32 at 25 °C and in WPJ in day 2, 4, 8, 16 and 32 at 25 °C. Nitrate content in BP was stable over 32 days in all temperatures evaluated, while nitrate content in beetroot juice was reduced in day 2 at 25 °C and day 8 at 4 °C. In conclusion, L-citrulline of the microencapsulated watermelon rind and nitrate of the microencapsulated beetroot were stable throughout storage. [ABSTRACT FROM AUTHOR]

Yogurt products are consumed by millions of people every day. Consumers' priority for ready-to-eat yogurt snacks enriched with various plant raw materials have increased each year. Therefore, the aim of this study was to prepare freeze-dried yoghurt bites with the addition of powders of beetroot, mulberry leaves, nettle leaves and rosehip fruit and to investigate these raw materials' influence on the proximate composition, mineral and total phenolic content. The moisture, protein, fat, carbohydrate and sugar content of the yogurt bites were established using standard methods: mineral composition--using an inductively coupled plasma mass spectrometer (ICPMS); total phenolic content--by the spectrophotometric method. The results demonstrated that the addition of different raw material powders to the formulation of yogurt bites had no significant influence on carbohydrate, protein and total fat amounts. However, the incorporation of powders of beetroot, mulberry leaves, nettle leaves and rosehip fruit in yogurt bites allowed a significant increase of the amounts of all investigated minerals and total phenolic content of the manufactured bites. Among all investigated yogurt bites, the highest amounts of K, P, Mg, Fe and Zn were determined for yogurt bites enriched with nettle leaves. In conclusion, the enrichment of yogurt bites with freeze-dried plant raw material powders can increase amounts of selected minerals and total phenolic content. [ABSTRACT FROM AUTHOR]

Haploid techniques have risen interest among researchers and breeders as they significantly reduce the time of creating pure lines in breeding programs, especially for biennial vegetable crops. The only way to produce doubled haploids used in representatives of the genus Beta is in vitro culture of non-pollinated ovules. This is a rather laborious method that requires manual labor to isolate beet ovules from flower buds, followed by their inoculation onto a culture medium. This method also has its drawback - the development of clones from the somatic tissues surrounding the embryo sac. At the same time, the yield of embryoids and subsequent regenerations is on average 12-14% of isolated ovules introduced into in vitro culture in the most responsive genotypes of sugar beet and 8% in beetroot. The selection of the optimal cultivation conditions for each genotype makes it possible to maximize the yield of regenerant plants in the culture of isolated ovules. This research is devoted to study the effect of various types of carbohydrates and growth regulators in the culture media on embryogenesis and callusogenesis in isolated ovules culture of five beetroot genotypes. We obtained embryoids and callus in isolated ovules culture of all studied genotypes using sucrose-based culture medium, while on a glucose- and fructose-based culture media or their combination, the number of callus and embryoids was much lower. Additionally, it has been shown that glucose has more negative effect on embryo- and callusogenesis than fructose. The addition of mannitol to the culture medium had a stimulatory effect on the ovules for one genotype only. The study of various combinations of phytohormones on 5 beetroot genotypes showed that gibberellic acid reduces the embryogenesis response of ovules in all genotypes. [ABSTRACT FROM AUTHOR]

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Background: Age-associated decline in physiological function has been identified as the main factor increasing disease risk, including cardiovascular (CVD) and gastrointestinal tract (GIT) diseases. Nutritional interventions encompassing dietary inorganic nitrates, such as nitrate rich beetroot may reduce the risk for CVD and GIT. Objective: Assess the impact of whole beetroot on blood pressure (BP), microbiota profile and functional measures (physical and bowel). Design: Thirty-six healthy participants were recruited (mean age 67 ± 6 years; body mass index (BMI) 25 ± 2 kg/m2) and assigned randomly to a beetroot (n = 19) or control group (n = 17). Beetroot group consumed 150 g of whole beetroot and a medium-sized banana and the control group consumed a medium-sized banana every second day for 8 weeks. Resting BP, microbiota profiling, physical activity, urinary nitrate, short-chain fatty acids (SCFA) and Bristol Stool Score (BSS) were measured at 0, 4 and 8 weeks. Plasma nitrate was measured at weeks 0 and 8. Results: The beetroot group had a resting systolic BP reduction of 8.0 mmHg (p = 0.03), lower relative abundance of the phyla Bacteroidetes (p = 0.04), and a higher relative abundance of genus Alistipes (p = 0.03), increased Shannon diversity index (p = 0.03), fibre intake of 7 g/day (p