Acute supplementation with beetroot juice improves endothelial function in HIV-infected individuals

Soares, Rogério N.; Machado-Santos, Ana Paula; Barros-Santos, Elisa; Murias, Juan M.; Álvares, Thiago Silveira

doi:10.1139/apnm-2020-0498

Cited by 6 publications

(1 citation statement)

References 40 publications

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“…For the improvement in simple reaction time reach to 7 s was considered significant, the finding in beetroot application for the improvement of simple reaction time thus might be clinically significant. In HIV‐infected individuals with lower nitric oxide (NO) bioavailability and vascular dysfunction, beetroot juice ingestion acutely improved their vascular function similarly (Nogueira‐Soares et al., 2020 ). BRJ intervention also could provide important effect for those pregnancies associated with hypertension, endothelial dysfunction, and reduced NO bioavailability (Tropea et al., 2020 ).…”

Section: Biological Activitymentioning

confidence: 99%

Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity

Chen

Zhu

et al. 2021

Food Science & Nutrition

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Nowadays, a large number of consumers have a strong preference for the "functional foods" for the improvement of their eating diet and maintenance of their health (Jeffery, 2005;Shashirekha et al., 2015).Accordingly, fruits and vegetables are important parts of the healthy diet with the capacity of preventing several diseases (Jeffery, 2005;Shashirekha et al., 2015). In recent years, the beetroot (Beta vulgaris L.) has become popular as a potential "functional food" within this context (Frank et al., 2005). In spite of the fact that the beetroot has long been used as a traditional cuisines in Europe, the understanding of the applied value is very limited. Today, with the development of preclinical trials, consumers have increased knowledge about the biological activity of beetroot. The beetroot is now widely cultivated to meet the increase in demand (Maity et al., 2016). In addition to being known as fresh vegetables, or as food additives in cattle products, beverages, candies, and dairy products (Georgiev et al., 2010;Vieira Teixeira da Silva et al., 2019), beetroot has also been found to possess the potential of treating and preventing multiple diseases. According to the database displays in the US Department of Agriculture Agricultural Research Service, beetroot is not only rich in proteins (1.68 g), carbohydrates (9.96 g), fat (0.18 g), amino acids (1.216 g), fatty acids (0.119 g), phytosterols (0.025 g), minerals (0.483 g), and fibers (2 g) per 100 g of wet weight, but also contains

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Section: Biological Activitymentioning

confidence: 99%