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Journal articles on the topic 'Beetroot juice'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 July 2025

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1

Amelia, Ratih Tri, Tonang Dwi Ardyanto, and Yulia Sari. "Investigation of antioxidant activity from beetroot juice (Beta vulgaris L) as a healthy drink for the prevention of non-communicable disease." AcTion: Aceh Nutrition Journal 9, no. 1 (2024): 82. http://dx.doi.org/10.30867/action.v9i1.1444.

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Non-communicable diseases can cause oxidative stress, which affects their pathophysiology. One of the recommended diets for preventing complications of non-communicable diseases (NCD) is a rich antioxidant diet. One of the foods rich in antioxidants is beetroots. This study aimed to assess the antioxidant content of locally obtained beetroot juice. Laboratory experimental methods were used to test the antioxidant activity of beetroot juice. Before the laboratory test, the panelists carried out a hedonic test. The beets were then juiced and checked for DPPH′ (2,2-diphenyl-1-picrylhydrazyl). The

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2

KAZIMIERCZAK, Renata, Agata SIŁAKIEWICZ, Ewelina HALLMANN, Dominika SREDNICKA-TOBER, and Ewa REMBIAŁKOWSKA. "Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 2 (2016): 491–98. http://dx.doi.org/10.15835/nbha44210372.

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Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties. The aim of this study was to evaluate the nutritional composition of selected juices based on beetroots coming from different agricultural systems and processed according to different technologies. Research material consisted of conventional and organic juices marketed in Poland, in that pure pressed juices, fermented juice and

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3

Abdo, Eman, Sobhy El-Sohaimy, Omayma Shaltout, Ahmed Abdalla, and Ahmed Zeitoun. "Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage." Plants 9, no. 12 (2020): 1752. http://dx.doi.org/10.3390/plants9121752.

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Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at −20 °C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed w

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4

Jakubczyk, Karolina, Klaudia Melkis, Katarzyna Janda-Milczarek, and Karolina Skonieczna-Żydecka. "Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives." Foods 13, no. 1 (2023): 102. http://dx.doi.org/10.3390/foods13010102.

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Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (Beta vulgaris L. var. conditiva). Nowadays, this product is increasingly recognised as a functional food with potentially beneficial health properties. It has been suggested to have antioxidant, anti-inflammatory, anticancer, antihypertensive, immunomodulatory, and probiotic effects, among others. Moreover, with the increasing popularity of the drink, newer variants are appearing in the food market, obtained by modifying the traditional recipe, adding other raw materials, herbs, and spice

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5

Bianchi, Flavia, Marina Pünsch, and Elena Venir. "Effect of Processing and Storage on the Quality of Beetroot and Apple Mixed Juice." Foods 10, no. 5 (2021): 1052. http://dx.doi.org/10.3390/foods10051052.

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In recent years, there has been a growing interest in the development of health-promoting and disease-preventing functional foods. Beetroot is a promising vegetable because of its outstanding antioxidant activity, vivid colour, and content of bioactive compounds. In the present study, the quality of pure beetroot and apple juices as well as that of their mixture was evaluated by measuring changes of colour, betalain content, and antioxidant activity during processing and storage. No perceivable colour changes of the beetroot juice were observed after adding apple juice up to 85% of the total a

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6

Pawar, Ms Anjali. "Beetroot Juice Supplementation for Enhanced Endurance Exercise Performance: A Systematic Review." International Journal for Research in Applied Science and Engineering Technology 12, no. 11 (2024): 2489–92. https://doi.org/10.22214/ijraset.2024.65657.

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Beetroot juice supplementation has emerged as a potential ergogenic aid for endurance athletes. This systematic review aimed to summarize the current evidence on the effects of beetroot juice supplementation on endurance exercise performance. A comprehensive search of electronic databases yielded 10 studies that met the inclusion criteria. The results showed that beetroot juice supplementation improved exercise performance, reduced oxygen consumption, and enhanced muscle oxygenation during exercise. Additionally, beetroot juice supplementation may also reduce exercise-induced muscle damage. Th

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7

Janiszewska-Turak, Emilia, Katarzyna Pobiega, Katarzyna Rybak, et al. "Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation." Applied Sciences 13, no. 10 (2023): 6113. http://dx.doi.org/10.3390/app13106113.

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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 t

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Devina Chandra, Natanael Priltius, and Betharina Br Tarigan. "Formulasi dan Evaluasi Sediaan Sabun Mandi Cair Menggunakan Sari Buah Bit (Beta Vulgaris L.) Sebagai Pelembab Kulit." Journal General Health and Pharmaceutical Sciences Research 2, no. 2 (2024): 01–07. http://dx.doi.org/10.57213/tjghpsr.v2i2.331.

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Liquid bath soap is a liquid preparation used to clean the skin, made from soap base ingredients with added surfactants, foam stabilizers and fragrances, which is used when bathing without irritating to the skin. Liquid bath soap is made by saponifying oil and fat with KOH. Quality soap must have high detergent power, can be used on various types of materials and remain effective at different temperatures and water levels. In this study, this liquid bath soap used the addition of beetroot juice which is rich in benefits for skin health. The aim of this research is to find out whether beetroot

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9

Pruthvi, B. M., J. Krupa, V. Vimitha, et al. "Physico-Chemical Studies on the Effect of Preservatives in Storage of ABC Juice." Physico-Chemical Studies on the Effect of Preservatives in Storage of ABC Juice 8, no. 10 (2023): 6. https://doi.org/10.5281/zenodo.10053600.

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Consuming the fruit and vegetable juices are considered as a simple and easy method to gain maximum health benefits. Preserving the nutritive value of these juices is important during their storage. So, preservatives and additives are used to increase their shelf life, along with ensuring the product safety. In this study, three kinds of natural preservatives were used to preserve a juice blend obtained from apple, carrot and beetroot under ambient room temperature and refrigerated conditions. The samples were examined every day for any changes in physical parameters and after 7 days, an aliqu

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10

Datuyanan, Inten Sharon, Bistok Hasiholan Simanjuntak, Andree Wijaya Setiawan, and Yoga Aji Handoko. "STUDI PENAMBAHAN SERAI (Cymbopogon citratus) DAN TEMU MANGGA (Curcuma mangga) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI UMBI BIT (Beta vulagris L.)." JURNAL AGROTEKNOLOGI 14, no. 01 (2020): 23. http://dx.doi.org/10.19184/j-agt.v14i01.15396.

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As food contains vitamin, mineral and antioxidant, beetroot (Beta vulgaris L.) had beneficial for health. Although beetroot contains a lot of nutritional value, beetroot is less liked by the public because of an earthy taste. For this reason, it needs innovation of the beetroot processing into products that can be accepted by the public, such as beverage fruit drink with food additives. In this study, beetroot juice with food additives, i.e. lemongrass, and turmeric mango was expected to improve taste and acceptable consumer. This study were aimed to analyze the effect of lemongrass and turmer

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Sentkowska, Aleksandra, and Krystyna Pyrzynska. "The Influence of Thiol Addition on Selenium Stability and Antioxidant Activity of Beetroot Juice." Applied Sciences 12, no. 24 (2022): 12634. http://dx.doi.org/10.3390/app122412634.

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Determination of selenium species in food samples causes problems due to their possible oxidation and degradation. In this study, the stability of selenium compounds present in beetroot juices after addition of recommended thiols, such as ditiotreitol (DDT) or β-mercaptoethanol (βME), was evaluated. More total selenium was found in homemade freshly squeezed beetroot juice than in that sold as an organic juice. Furthermore, Se(IV) and selenomethionine oxide (SeMetO) were the main Se species found in both juices. During storage at different temperatures, the concentrations of selenomethionine (S

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Kruszewski, Bartosz, Ewa Domian, and Małgorzata Nowacka. "Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice." Molecules 28, no. 5 (2023): 2018. http://dx.doi.org/10.3390/molecules28052018.

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High-pressure homogenization (HPH) is considered an innovative and modern method of processing and preserving liquid and semi-liquid foods. The aim of this research was to examine the impact of HPH processing on the content of betalain pigments and physicochemical properties of beetroot juice. Combinations of the following HPH parameters were tested: the pressure used (50, 100, 140 MPa), the number of cycles (1 and 3) and the applied cooling or no cooling. The physicochemical analysis of the obtained beetroot juices was based on the determination of the extract, acidity, turbidity, viscosity a

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Murad, Zeenah Idrees, and Sleman Said Mohammed Beski. "Effect of Beetroot (Beta Vulgaris) Levels and Administration Forms on Performance and Physiological Aspects of Broiler Chickens." Zanin Journal of Science and Engineering 1, no. 2 (2025): 32–44. https://doi.org/10.64362/zjse.42.

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This study aimed to investigate the effects of beetroot level and supplementation form on performance and subsequent physiology of broilers. Day-old birds were given four levels (0, 2, 4, 6) of beetroot in diet (g/kg) and juice in drinking water (ml/L). In 10 days, feed intake (FI) decreased (P=0.026) when beetroot level increased. In 35 days, factors interacted (P=0.004) on FI. Furthermore, FI decreased (P=0.034) by rising levels of beetroot. The interaction of factors was significant (P=0.025) on body weight and weight gain. Body weight and weight gain increased (P=0.002) with rising levels

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14

Dr., Arpith Kumar L. M. "Clinical Significance of Beetroot Juice: A Comprehensive Review of the Juice Health Benefits and Therapeutic Potentials." Nutrition and Food in Health and Disease 12, no. 3 (2025): 11–14. https://doi.org/10.5281/zenodo.15610026.

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Beetroot (Beta vulgaris L.) is a nutrient-dense vegetable addressed for its vibrant crimson colour and significant healthbenefits. Rich in essential vitamins, minerals, antioxidants and dietary nitrates, beetroot juice has been popular for itstherapeutic potentials. This comprehensive review investigated clinical significance of beetroot juice, highlighting itsantioxidant, anti-inflammatory and cardiovascular benefits. Beetroot is rich in betalains, which show strong antioxidant andanti-inflammatory characteristics, protecting cellular components from oxidative stress and modulating inflammato

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15

Nasiłowska, Justyna, Barbara Sokołowska, and Monika Fonberg-Broczek. "Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety." BioMed Research International 2018 (December 12, 2018): 1–12. http://dx.doi.org/10.1155/2018/7389381.

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Food business operators search for new, mild technologies, which extend the shelf life of product without changing the sensory and nutritional properties. High hydrostatic pressure (HHP) meets these requirements; however it also triggers sublethal injury of bacterial cells. Sublethal injuries could spoil the product during storage and potentially pose major public health concerns. This study aims to examine the changes of sublethally injured pathogens cells in two vegetable juices: carrot juice (pH 6.0-6.7) and beetroot juice (pH 4.0-4.2) that are induced by HHP (300-500 MPa). The possibilitie

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16

Neteca, Jekaterina, Una Veseta, Inga Liepina, Katrina Volgemute, Maija Dzintare, and Dmitry Babarykin. "Effect of Beetroot Juice Supplementation on Aerobic Capacity in Female Athletes: A Randomized Controlled Study." Nutrients 17, no. 1 (2024): 63. https://doi.org/10.3390/nu17010063.

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Background/Objectives: This study addresses the growing interest in nutritional supplements that improve athletic performance in endurance sports. Previous research suggests that nitrates in beetroot juice enhance blood vessel dilation and oxygen delivery to muscles. However, the effects of these nitrates on cardiopulmonary performance in female athletes remain underexplored. The aim of this study was to evaluate the effect of beetroot juice supplementation on aerobic work capacity in female endurance athletes. Methods: A cardiopulmonary exercise test (CPET) was conducted to assess aerobic wor

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Oboh, H. A., O. A. Obayiuwana, E. O. Aihie, J. I. Iyayi, and E. J. Udoh. "Beetroot (Beta vulgaris) Juice Inhibits Key Carbohydrate Metabolising Enzymes Associated With Type II Diabetes." Nigerian Journal of Basic and Applied Sciences 28, no. 1 (2021): 1–6. http://dx.doi.org/10.4314/njbas.v28i1.1.

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Beetroot (Beta vulgaris) is a root tuber belonging to the Amaranthaceae family, which has recently become popular in Nigeria. The reddish purplish tuber and green leaves are usually eaten by boiling, roasting and the raw tuber can be made into juice. This study was carried out to investigate the in vitro ability of aqueous freeze-dried beetroot juice to inhibit α-amylase and α-glucosidase linked to type 2 diabetes (T2D) by spectrophotometric methods. The percentage inhibition and its half maximal inhibitory concentration (IC50) of α-amylase and α-glucosidase by beetroot juice with starch revea

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Lestario, Lydia Ninan, Noviana Gunawan, and Yohanes Martono. "PENGARUH INTENSITAS CAHAYA TERHADAP DEGRADASI WARNA AGARAGAR YANG DIWARNAI SARI UMBI BIT MERAH (Beta vulgaris L. var. rubra L.)." Agric 25, no. 1 (2016): 42. http://dx.doi.org/10.24246/agric.2013.v25.i1.p42-50.

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<p>The aims of this research were to determine the concentration of beetroot juice in jelly which panelists like best; to determine the color degradation rate constant in jelly colored with beetroot juice caused by sunlight and fluorescent light; and color degradation rate constant of jelly colored with synthetic colorant.</p><p>The organoleptic test used 2,5 percent; 5 percent; 7,5 percent; 10 percent; and 12,5 percent beetroot juice and permitted synthetic colorant for food. The light intensity to test the beetroot color stability in jelly were 879,06 lux, 1.688,54 lux, 2.3

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Neteča, Jekaterina, Una Veseta, Inga Liepiņa, and Maija Dzintare. "The Effect of Beetroot Juice on the Aerobic Performance of Endurance Athletes: a Literature Review." LASE: Journal of Sport Science 2024, no. 1-2 (2025): 102–16. https://doi.org/10.25143/lase_joss.v15i1-2.09.

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The aim of this study is to analyse the impact of beetroot juice on the aerobic capacities of endurance athletes based on the available literature. The use of beetroot juice is recognized as an effective supplement for enhancing athletic performance, as supported by findings from the International Olympic Committee and the Australian Sports Institute. Increased dietary nitrate (NO3−) intake prior to exercise has been shown to positively affect cardiovascular function, muscle strength, and endurance. However, the potential ergogenic effect of beetroot juice in highly trained athletes remains un

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Głowacz, Julia, Michal Popiel, Kamil Dziekoński, et al. "Beetroot Juice as a Natural Ergogenic Supplement: A Literature Review of Its Effects on Physical Performance and Training Adaptation." Quality in Sport 39 (March 18, 2025): 59096. https://doi.org/10.12775/qs.2025.39.59096.

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Purpose: This study aims to review the current literature on the effects of beetroot juice supplementation on physical performance, training adaptation, and safety. It explores the mechanisms through which nitrates in beetroot juice enhance performance and investigates potential limitations of long-term supplementation. Methodology: A systematic review of scientific articles was conducted, focusing on studies related to the ergogenic effects of beetroot juice. The review includes clinical trials, meta-analyses, and research on various sports disciplines and populations. Findings: The review su

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Davkhar, Somnath Shriram* Dr. Hemant Hiraman Gangurde Anap Sakshi Macchinra Barbade Amol Gangadhar. "Review On Formulation and Evaluation of Beetroot Juice as Prebiotics." International Journal of Pharmaceutical Sciences 3, no. 1 (2025): 2612–20. https://doi.org/10.5281/zenodo.14779855.

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Beetroot juice has gained significant attention for its health-promoting properties, including its potential as a functional food supporting gut health. Rich in bioactive compounds such as nitrates and polyphenols, beetroot juice exhibits antioxidant, anti-inflammatory, and vasodilatory effects. Recent studies suggest that beetroot juice may also act as a prebiotic, promoting the growth of beneficial gut microbiota, particularly those involved in nitrate metabolism and short-chain fatty acid production.

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Riri, Miftahul Jannah, Dhani Redhono Harioputro, and Lusi Oka Wardhani. "Beetroot (Beta vulgaris L.) Extract Gives Superior Effect than Beetroot Juice on Increasing HDL and Decreasing LDL and IL-6 in Dyslipidemic Rats Model." Indonesian Biomedical Journal 16, no. 4 (2024): 324–32. http://dx.doi.org/10.18585/inabj.v16i4.2890.

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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 antioxi

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Babateen, Abrar M., Oliver M. Shannon, Gerard M. O’Brien, et al. "Incremental Doses of Nitrate-Rich Beetroot Juice Do Not Modify Cognitive Function and Cerebral Blood Flow in Overweight and Obese Older Adults: A 13-Week Pilot Randomised Clinical Trial." Nutrients 14, no. 5 (2022): 1052. http://dx.doi.org/10.3390/nu14051052.

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Nitrate-rich food increases nitric oxide (NO) production and may have beneficial effects on vascular, metabolic, and brain function. This pilot study tested the effects of prolonged consumption of a range of doses of dietary nitrate (NO3−), provided as beetroot juice, on cognitive function and cerebral blood flow (CBF) in overweight and obese older participants. The study had a 13-week single-blind, randomised, parallel design, and 62 overweight and obese older participants (aged 60 to 75 years) received the following interventions: (1) high NO3− (2 × 70 mL beetroot juice/day) (2) medium NO3−

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Muhsen ALI, Ali, and Amel D. HUSSEIN. "DATA MODELLING OF LC/MS-BASED METABOLOMIC PROFILING TO COMPARE BETWEEN HUMAN PLASMA AND URINE SAMPLES ASSOCIATED WITH BEETROOT JUICE." MINAR International Journal of Applied Sciences and Technology 4, no. 4 (2022): 85–102. http://dx.doi.org/10.47832/2717-8234.13.8.

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Data modelling- based untargeted metabolomic researches is one of the best approaches which can be used to compare among biological fluid samples to provide a comprehensive and reliable sight about the changes of metabolomic profiling. This study sought to compare between human urine and plasma to investigate metabolomic changes of a diet pre- and postintake beetroot juice that offer unique metabolomic fingerprint associated to the potential effects of beetroot juice. A current pilot study of metabolomic patterns used Liquid Chromatography coupled to Mass Spectrometer (LC-MS) to carry out an a

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Hemdan, Dalia I., and Dina I. Hemdan. "Natural Antioxidants as a Tool to Protect the Organs from Tumors Induced Ehrlich Ascites in Mice." Pakistan Journal of Medical and Health Sciences 16, no. 4 (2022): 814–17. http://dx.doi.org/10.53350/pjmhs22164814.

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The objective of this study was to estimate if pre-treatment with pomegranate or beetroot juice and their combination for EAC which induces tumor in mice has the antitumor effect. Therefore, antioxidant activity DPPH scavenging was determined. The organs liver, spleen, and kidney were weighted to body weight in mice injected with EAC and treated by cisplatin, pomegranate, beetroot, and both of each pomegranate and beetroot and compared with the mice normal group. Single-cell suspension from the spleen was determined and RNA was extracted from the liver using a total RNA isolation kit and mRNA

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Tian, Chen, Qingrui Jiang, Mengke Han, et al. "Effects of Beetroot Juice on Physical Performance in Professional Athletes and Healthy Individuals: An Umbrella Review." Nutrients 17, no. 12 (2025): 1958. https://doi.org/10.3390/nu17121958.

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Background: Beetroot juice, the most commonly used route of dietary nitrate supplementation, is theorized to enhance physical performance. However, its effects on different aspects of physical performance, different populations, and optimal supplementation strategies remain controversial. The purpose of this study was to investigate the effects of beetroot juice (nitrate-rich) on physical performance, to compare its effects between professional athletes and non-athletes (healthy individuals), and to determine the optimal supplementation strategy. Methods: A systematic search was conducted on t

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He, Sun, and Tengku Fadilah Tengku-Kamalden. "Current Evidence on the Effect of Beetroot Juice During Exercise Efforts." Jurnal Kesehatan Masyarakat 15, no. 2 (2019): 196–205. http://dx.doi.org/10.15294/kemas.v15i2.22401.

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Some athletes consume supplements to improve the effect of training and achieve optimal performance during competition. Among the different supplements, beetroot juice has been indicative of improved nitric oxide (NO) concentration in blood, which can promote vasodilation, blood flow, gene expression, mitochondrial efficiency and gas exchange. Different methods have been proposed to classify beetroot juice as an egorgenic aid that can improve the performance of athletes. The objective of this paper is to review methods chosen to gain greater and detailed understanding regarding current issues

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Dat, Lai Quoc. "INFLUENCES OF MALTODEXTRIN AND HOT AIR TEMPERATURE ON LOSSES OF BETACYANIN AND ANTIOXIDANT CAPACITY IN BEETROOT JUICE SPRAY DRYING." Vietnam Journal of Science and Technology 55, no. 5A (2018): 92. http://dx.doi.org/10.15625/2525-2518/55/5a/12183.

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Beetroot (Beta vulgaris L.), which is rich in betacyanin and antioxidant compounds, has been utilized as a good source of red pigment and antioxidants. Nevertheless, these compounds are thermally sensitive, consequently, being degraded in processes conducted at high temperature. This research focused on effects of maltodextrin and hot air temperature on losses of betacyanin and antioxidant capacity in spray drying of beetroot juice. Results indicated that adding maltodextrin and temperature of hot air significantly influenced on loss by thermal effect, consequently, on the recovery yield of be

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Hemdan, Dalia I. "Inhibition of the Growth of Tumors Induced Ehrlich Ascites by Pre-Treatment with Pomegranate and Beetroot Juice in Mice." Pakistan Journal of Medical and Health Sciences 16, no. 6 (2022): 491–96. http://dx.doi.org/10.53350/pjmhs22166491.

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The present study was to investigate the antioxidant and antitumor effects of three natural juice (pomegranate, beetroot, and both of them pomegranate and beetroot) injected with Ehrlich ascites carcinoma (EAC) - bearing female mice. The results show that pomegranate and beetroot juice extract is notable sources of phenolic acids and flavonoids. The biological experimental were distributed into six mice groups, the control negative group, and the resultant mice were injected with EAC. The mice were divided into a control EAC positive, group (3) EAC and injected with cisplatin, in addition, the

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Purba, Rudolf Boyke, Olga Lieke Paruntu, Irza Nanda Ranti, et al. "Beetroot Juice and Red Spinach Juice to Increase Hemoglobin Levels in Anemic Adolescent Girls." Open Access Macedonian Journal of Medical Sciences 9, E (2021): 857–60. http://dx.doi.org/10.3889/oamjms.2021.6871.

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BACKGROUND: The problem of iron (Fe) deficiency anemia in adolescents often occurs due to incorrect food habits caused an imbalance in nutritional intake and the recommended dietary adequacy. Spinach and beetroot are alternative plants to meet the Fe needs of anemic adolescents. The content of Vitamin C or ascorbic acid in beets and spinach can help absorb Fe in the body. Beetroot also contains relatively sufficient Fe beneficial in overcoming anemia caused by Fe deficiency. AIM: This study aimed to determine the effect of beetroot juice and red spinach juice on increasing hemoglobin (Hb) leve

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Intan, Renata Silitonga, and Nur Hayati Nina. "Effectivity of Beetroot in Increasing Pregnant Women Hemoglobin." INTERNATIONAL JOURNAL OF MEDICAL SCIENCE AND CLINICAL RESEARCH STUDIES ISSN 04, no. 04 (2024): 655–57. https://doi.org/10.5281/zenodo.10973251.

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The background is that anemia is a major problem in pregnancy women. According to Riskesdas 2019 there are 20.1 % of anemia in West Java. In Cimenyan Public Health Center area there are 37% pregnant women with anemia at 2022. The government has done efforts to reduce this condition by giving the iron tablets to pregnant women. Food supplementation that are rich of iron nutrition such as beetroot consumption can increase the hemoglobin. From the prelimary studies founded that 6 from 10 pregnant women never exprerience consuming beetroot and doesnt know the benefits of consuming beetroot. 

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V, Sukanya, Neetha Dalvi S, and DN Renukadevi. "“Health Benefits of Beetroot Juice” - A Review." Saudi Journal of Nursing and Health Care 6, no. 08 (2023): 249–51. http://dx.doi.org/10.36348/sjnhc.2023.v06i08.002.

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A major problem for adolescent girls is malnutrition and anaemia. Inadequate nutrition during adolescence has the potential to have a serious negative influence on the reproductive years and beyond. The likelihood that Indian girls would acquire anaemia is doubled since they typically marry and have children before their growth spurt is complete (Chatterjee, 2008). Because of its high nitrate concentration and beta carotene content (19690 mcg/100g), beetroot juice with jaggery aids in the mobilisation of stored iron and increases haemoglobin levels in anaemic people. With its potential to stab

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Handzlik, Michal K., and Michael Gleeson. "Likely Additive Ergogenic Effects of Combined Preexercise Dietary Nitrate and Caffeine Ingestion in Trained Cyclists." ISRN Nutrition 2013 (December 14, 2013): 1–8. http://dx.doi.org/10.5402/2013/396581.

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Aims. To evaluate the possible additive effects of beetroot juice plus caffeine on exercise performance. Methods. In a randomized, double-blinded study design, fourteen healthy well-trained men aged 22±3 years performed four trials on different occasions following preexercise ingestion of placebo (PLA), PLA plus 5 mg/kg caffeine (PLA+C), beetroot juice providing 8 mmol of nitrate (BR), and beetroot juice plus caffeine (BR+C). Participants cycled at 60% maximal oxygen uptake (V˙O2max) for 30 min followed by a time to exhaustion (TTE) trial at 80% V˙O2max. Saliva was collected before supplement

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Neggazi, Isma, Pilar Colás-Medà, Inmaculada Viñas, and Isabel Alegre. "Cross-Contamination of Foodborne Pathogens During Juice Processing." Biology 14, no. 8 (2025): 932. https://doi.org/10.3390/biology14080932.

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The demand for unpasteurized fruit juices has grown due to their natural nutritional benefits, but this also increases the risk of foodborne illnesses. This study evaluated the transfer of three pathogens (Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes) from different surfaces (cutting boards, knives, and gloves) to produce and subsequently across different juice batches. Cutting boards and gloves showed the highest pathogen transfer rates (ranging from 2.03 ± 4.36 to 70.69 ± 23.58% for cutting boards, and from 0.04 ± 0.05 to 70.61 ± 23.51% for gloves), while knives

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García-Segovia, Purificación, Marta Igual, and Javier Martínez-Monzó. "Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties." Applied Sciences 11, no. 14 (2021): 6658. http://dx.doi.org/10.3390/app11146658.

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Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the food industry is mainly as a powdered natural dye. This study aims to investigate the effect of adding pea protein to beetroot juice as an encapsulating agent, and the spray-dried temperature on the physicochemical, structural, and functional properties of the powder. The spray drying was conducted at 125 and 150 °C with 3.5% and 7% pea protei

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A. O., Adelu,, Durojaiye, O. K., and Owie, U. C. "The Potential Role of Beetroot Juice in Hyperglycemia Management: A Review of Mechanisms and Clinical Outcomes." African Journal of Agriculture and Food Science 7, no. 4 (2024): 211–20. http://dx.doi.org/10.52589/ajafs-ekdavahq.

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Hyperglycemia, characterized by elevated blood glucose levels, is a significant health concern that affects millions of individuals worldwide. It has been associated with long-term complications affecting the cardiovascular, renal, and nervous systems. Beetroot juice (BRJ), rich in nitrates, betalains, and antioxidants, has gained attention for its potential role in mitigating hyperglycemia and improving insulin sensitivity. This review evaluates the available scientific evidence on the hypoglycemic effects of beetroot juice, explores its proposed mechanisms of action, and discusses its potent

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Samborska, Katarzyna, Alicja Barańska, Paulina Kamińska, Anna Kamińska-Dwórznicka, and Aleksandra Jedlińska. "Reduction of waste production during juice processing with a simultaneous creation of the new type of added-value products." Environmental Protection and Natural Resources 30, no. 3 (2019): 1–6. http://dx.doi.org/10.2478/oszn-2019-0010.

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Abstract The paper presents a new method for the reduction of waste production during juice processing through the reformulation of cloudy juices by ultrafiltration (UF), resulting in simultaneous production of a new type of cloudy juice of reduced sugar content. In contrast to the traditional juice production process, the final product was UF retentate. During UF, sugars were partially removed, while fibre and other macromolecular components present in a cloudy fraction, with health-promoting properties, were retained. Such treatment gives the possibility to reduce waste production during jui

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Sentkowska, Aleksandra, and Krystyna Pyrzyńska. "Old-Fashioned, but Still a Superfood—Red Beets as a Rich Source of Bioactive Compounds." Applied Sciences 13, no. 13 (2023): 7445. http://dx.doi.org/10.3390/app13137445.

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Beetroot (Beta vulgaris L.) is a vegetable that is consumed worldwide in the form of juices, soups, or salads. It is also known for its high content of biologically active substances such as betalains, polyphenolic compounds, vitamins, carotenoids, and other nutrients including, sodium, potassium, and magnesium. The distribution of these compounds in the plant is diverse, some occur in greater amounts in the leaves (e.g., vitamin A, B6) and others are in the tubers (e.g., folate, lycopene). The concentration of bioactive compounds in beetroot also depends on its variety and growing conditions.

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Cermak, Naomi M., Peter Res, Rudi Stinkens, Jon O. Lundberg, Martin J. Gibala, and Luc J. C. van Loon. "No Improvement in Endurance Performance after a Single Dose of Beetroot Juice." International Journal of Sport Nutrition and Exercise Metabolism 22, no. 6 (2012): 470–78. http://dx.doi.org/10.1123/ijsnem.22.6.470.

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Introduction:Dietary nitrate supplementation has received much attention in the literature due to its proposed ergogenic properties. Recently, the ingestion of a single bolus of nitrate-rich beetroot juice (500 ml, ~6.2 mmol NO3−) was reported to improve subsequent time-trial performance. However, this large volume of ingested beetroot juice does not represent a realistic dietary strategy for athletes to follow in a practical, performancebased setting. Therefore, we investigated the impact of ingesting a single bolus of concentrated nitrate-rich beetroot juice (140 ml, ~8.7 mmol NO3−) on subse

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Khairiah, Rahayu, and Dessi Butar-Butar. "The Effectiveness Of Giving Beet Juice On Hb Levels In Third Trimester Pregnant Women At Budhi Asih Hospital In 2022." International Journal of Health and Pharmaceutical (IJHP) 3, no. 3 (2023): 567–72. http://dx.doi.org/10.51601/ijhp.v3i3.196.

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Anemia in pregnancy is a condition of the mother with a hemoglobin level of less than 11.0 gram/dl. Anemia can be prevented by consuming a balanced nutritious diet with sufficient iron intake to meet the body's needs. Heme iron is found in green vegetables, red meat, egg yolks, raisins, prunes, liver, oysters and some fortified cereals. Knowing the effectiveness of giving beetroot juice on Hb levels in third trimester pregnant women at Budh Asih Hospital. The research design is Quasi Experimental, with the Pretest and Posttest Control Group design. The population in this study were third trime

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Marlyne-Josephine, Mananga, Moustapha Hamadou, Ebouel Ferdinand Lanvin Edoun, Taptue Charles Kotue, and Elie Fokou. "Anti-anemic potential of beetroot (Beta Vulgaris), pineapple (Ananas comosus) and papaya (Carica papaya) juice in phenylhydrazine treated Wistar rats." American Journal Of Pharmacy And Health Research 10, no. 9 (2022): 1–17. https://doi.org/10.5281/zenodo.7270268.

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ABSTRACT Beetroot, pineapple and papaya are the most popular fruits and legumes with several therapeutical effects. This study aimed to assess the anti-anemic potential of beetroot (Beta Vulgaris), pineapple (Ananas comosus) and papaya (Carica papaya) juice in phenylhydrazine treated male Wistar rats. Twenty-five male rats were used. Anemic model was induced in 20 rats by daily injection with phenylhydrazine (40mg/Kg b.w) for two successive days. After one day, the rats were randomly divided into five subgroups as follows: Group A (negative healthy control), group B (positive control), group C

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Retno Palupi Yonni Siwi, Ilmiatun Nadlifah, Yessy Nur Endah Sary, and Reni Yuli Astutik. "Analysis of Bitma Juice (Beetroot and Honey) on Increasing Hemoglobin Levels in Pregnant Women." Journal Of Nursing Practice 8, no. 2 (2025): 322–32. https://doi.org/10.30994/jnp.v8i2.747.

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Background: Anemia in pregnant women is generally caused by unmet iron needs. The impact of anemia in pregnant women includes, BBLR (Low Birth Weight), IUGR (Intrauterine Growth Restriction), premature birth and postnatal death. Purpose: This study aims to determine the effect of giving BitMa juice (beetroot juice and honey) on increasing hemoglobin levels in pregnant women in PMB Caecilia Yunita Rahayu Malang City. Methods: The design of this study used a quasi-experiment with a pre-test and post-test control group design. The sample of this study was 32 pregnant women with a purposive sampli

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Gül Dikme, Tuğba. "Optimization and sensory analysis of a beetroot, apple, and oat-based beverage using response surface methodology." International Journal of Agriculture Environment and Food Sciences 9, no. 2 (2025): 374–83. https://doi.org/10.31015/2025.2.11.

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This study aimed to optimize a functional beverage formulation comprising beetroot juice, apple juice, and oats, with a focus on enhancing taste, consistency, and overall acceptability. Optimization was carried out using Response Surface Methodology (RSM) to identify the ideal proportions of ingredients that would maximize sensory quality. The developed regression models demonstrated high predictive accuracy, with R² values exceeding 0.94, indicating a strong correlation between the experimental data and model predictions. The optimized formulation 10.07% beetroot juice, 59.99% apple juice, an

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Wulansari, Selviana, Gabriela Lintang Cristandy, and Tien Suwartini. "The Effect of Red Beetroot Juice (Beta vulgaris, sp.) on the Tooth Color." Journal of Indonesian Dental Association 1, no. 2 (2019): 69. http://dx.doi.org/10.32793/jida.v1i2.357.

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Introduction: Tooth discoloration is one of the problems and the reason why people begin to notice the appearance of their teeth. Phenolic compounds are often found in foods and beverages, one of them is red beetroot juice that cause discoloration on the tooth surface. The acidity of red beetroot juice is a factor of color changes on the tooth surface extrinsicly. Objectives: This study aims to determine the effect of red beetroot juice on color changes of tooth surface. Methods: This experimental laboratory research conducted pretest and posttest. Twenty maxillary premolar samples within incl

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Wulansari, Selviana, Gabriela Lintang Cristandy, and Tien Suwartini. "The Effect of Red Beetroot Juice (Beta vulgaris, sp.) on the Tooth Color." Journal of Indonesian Dental Association 2, no. 1 (2019): 35. http://dx.doi.org/10.32793/jida.v2i1.357.

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 Introduction: Tooth discoloration is one of the problems and the reason why people begin to notice the appearance of their teeth. Phenolic compounds are often found in foods and beverages, one of them is red beetroot juice that cause discoloration on the tooth surface. The acidity of red beetroot juice is a factor of color changes on the tooth surface extrinsicly.  Objectives: This study aims to determine the effect of red beetroot juice on color changes of tooth surface.  Methods: This experimental laboratory research conducted pretest and posttest. Twenty maxil

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Hurst, Philip, Samantha Saunders, and Damian Coleman. "No Differences Between Beetroot Juice and Placebo on Competitive 5-km Running Performance: A Double-Blind, Placebo-Controlled Trial." International Journal of Sport Nutrition and Exercise Metabolism 30, no. 4 (2020): 295–300. http://dx.doi.org/10.1123/ijsnem.2020-0034.

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The authors examine the effect of an acute dose of beetroot juice on endurance running performance in “real-world” competitive settings. In total, 70 recreational runners (mean ± SD: age = 33.3 ± 12.3 years, training history = 11.9 ± 8.1 years, and hours per week training = 5.9 ± 3.5) completed a quasi-randomized, double-blind, placebo-controlled study of 5-km competitive time trials. Participants performed four trials separated by 1 week in the order of prebaseline, two experimental, and one postbaseline. Experimental trials consisted of the administration of 70-ml nitrate-rich beetroot juice

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Kozlowska, Lucyna, Olga Mizera, and Anna Mroz. "An Untargeted Metabolomics Approach to Investigate the Metabolic Effect of Beetroot Juice Supplementation in Fencers—A Preliminary Study." Metabolites 10, no. 3 (2020): 100. http://dx.doi.org/10.3390/metabo10030100.

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This study aimed at assessment of the long-term (4 weeks) metabolic effect of a diet with and without beetroot juice supplementation in fencers using the untargeted metabolomics method with the UPLC Q-TOF/MS system to carry out an analysis of urine samples. Ten women and 10 men underwent the cardiovascular fitness VO2max test at baseline—(B) and after two stages of implementation of the dietary recommendations—the first 4 weeks without beetroot juice (D) and the second with 26 g/d of freeze-dried beetroot juice supplementation (D&J). The urine samples were collected one hour after the VO2m

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Sapto, Dean Pandu Eko, Donna Hermawati, RR Mahayu Dewi Ariani, and Farmaditya Eka Putra. "THE EFFECT OF BEETROOT JUICE (Beta vulgaris L.) ON THE CONCENTRATION OF SPERMATOZOA IN WISTAR RATS EXPOSED TO MOSQUITO COIL SMOKE." DIPONEGORO MEDICAL JOURNAL (JURNAL KEDOKTERAN DIPONEGORO) 10, no. 6 (2021): 457–60. http://dx.doi.org/10.14710/dmj.v10i6.31222.

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Background: Mosquito coil smoke contains Allethrin that can increase the free radical effect. This process may result in the damage of the cell membranes that triggered by oxidative stress. Oxidative stress can affect spermatogenesis and decreasing the quality of spermatozoa, including the spermatozoa concentration. Beetroot contain flavonoid as an antioxidant which can counteract the free radicals in the body.Purpose: To identify the effect of beetroot juice in the spermatozoa concentration of Wistar rats that exposed by mosquito coil smoke.Method: This study used Post Test Only control group

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Skrzypczak, Katarzyna, Klaudia Gustaw, Dominika Schwonke, et al. "Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 1 (2021): 123–34. http://dx.doi.org/10.2478/aucft-2021-0012.

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Abstract The study investigated the suitability of a novel strain Lactiplantibacillus plantarum EK11 for obtaining fermented tomato and beetroot juices with improved functional potential. EK11 had the capability of dynamic acidification of pasteurized vegetable beverages. The lowest values of pH were noted in juices after 48 h of fermentation with the probiotic L. plantarum 299v (pH=3.72±0.01 in beet juice and pH=3.43±.0.01 in tomato juice). The fermentation increased the lycopene content in tomato juices from 27.90±0.31µg mL−1 (after 24-h fermentation by strain EK11) to 116.86 ±0.19 µg mL−1 (

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Mukhtar, Kinza, Brera Ghulam Nabi, Muhammad Faisal Manzoor, et al. "Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study." Journal of Food Processing and Preservation 2024 (April 8, 2024): 1–8. http://dx.doi.org/10.1155/2024/5518914.

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Fruit juices are popular beverages that provide various health benefits due to their rich nutritional profile, but they are prone to microbial spoilage and quality deterioration. Thermal pasteurization is the conventional method to preserve fruit juices, but it causes undesirable changes in the physicochemical and nutritional value of the juices. Therefore, there is a need to develop alternative methods to ensure the microbial safety and quality of fruit juices. The aim of this study was to investigate the impact of thermal (95-100°C for 4 min), ultrasonication (US) (25 kHz for 5 and 10 min),

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