The last decade is characterized by an explosive growth of interest in the impact of red beet root on human health. In the review information on the chemical composition and nutritional value of red beet as well as pigments biological effects are presented. Analyzed reports abound on antioxidant, anti-inflammatory and chemo-preventive Beta vulgaris phytochemical activity, its impact on gastrointestinal and cardiovascular system as well as endurance exercise performance. In details the red beet nitrates bioconversion and its role in blood pressure regulation have been described. The first information on red beetroot juice impact on iron metabolism is summarized. Beet processing methods, which led to the appearance of a lot of conventional red beet products, functional food, and dietary supplements, are described. Fractionated red beetroot juice on the molecular mass basis is prospective for senile sarcopenia as well as senile cognitive decline and Alzheimer's disease prevention. The aim of this review is to discuss red beetroot biological effects and new trends in the studies, targeted on development of new functional food products as well as medicines.
Iron deficiency is one of the leading risk factors for disability and death worldwide. Targeted iron supplementation with pharmaceuticals is widely used, but oral iron salt ingestion often causes side effects-nausea, vomiting, abdominal pain. The present study demonstrated that red beetroot juice (RBRJ) contains a compound or compound complex with the ability to specifically stimulate duodenal iron absorption, shown in experiments in vitro, in situ and in vivo. The effect does not depend on juice sugar and ascorbic acid concentration. Fractionated RBRJ impact on iron absorption is dose dependent. This phenomenon is described for the first time.
Plant material screening was performed to study anti-Helicobacter pylori activity in vitro using an agar diffusion method on Columbia blood agar. 33 substances, juices and plant extracts and 35 of their combinations were tested. Quince (Cydonia oblonga) juice demonstrated the strongest anti-H. pylori activity followed by cranberry juice. Concentrated apple juice, plum, red currant, black chokeberry, raspberry and bilberry juice also showed significant activity. Green tea and apple pomace extract as well as sweet flag rhizome, ginger and wild bergamot extract, cherry syrup, red beet juice and whey did not exhibit anti-Helicobacter activity. Quince juice in combination with bilberry, black chokeberry, red currant juice, green tea, sweet flag rhizome or apple pomace extract as well as cranberry juice in combination with sweet flag rhizome extract demonstrated a synergistic effect on inhibition of H. pylori. The obtained results offer new perspectives for development of functional anti-Helicobacter food product(s) for dietary management of H. pylori infection. The essential components of these products could be the most active juices and extracts like quince and cranberry juice supplemented with a corresponding synergist. Further studies are required to investigate the mechanism of antibacterial action of plant products and their efficacy in vivo.
The objective of this study was to investigative the effects of ten plant extracts, six juices, and propolis and their combinations on the in vitro growth of oral pathogens Streptococcus mutans and Candida albicans. Agar-well diffusion and broth dilution methods were used. Triple and quadruple combinations were tested with the most active extracts. All of the tested 70% ethanolic extracts inhibited the growth of S. mutans and C. albicans. Cloves, cinnamon, propolis, lavender, and sage were the most active inhibitors. Apple, black chokeberry, black elderberry, cranberry, Japanese quince, and lemon juice demonstrated little activity. Mixed in double 1 : 1 combinations, 8 extract combinations expressed synergistic action and 11 combinations expressed antagonistic action to the inhibition of the growth of C. albicans. Chamomile, liquorice, marigold, and lavender were involved both in synergistic and antagonistic interactions depending on the second component of the mixture. Propolis, cinnamon, and cloves were involved only in particular synergistic interactions, while sweet flag, dog rose, and oregano related only to some antagonistic interactions. The most active quadruple combination consisted of cloves, cinnamon, propolis, and lavender. Moreover, it demonstrated activity and synergistic action against both microorganisms. Propolis and all the studied plant extracts may be of great interest for inhibiting the growth of oral pathogens S. mutans and C. albicans.
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