Assessment of Potential Benefits of Functional Food Characteristics of Beetroot Energy Drink and Flavored Milk

Ashraf, Seema; Sayeed, Syed Asad; Ali, Rashida; Vohra, Fahim; Ahmed, Naseer; Alam, Mohammad Khursheed

doi:10.1155/2022/1971018

Cited by 4 publications

(3 citation statements)

References 42 publications

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“…Dhawan et al [72] developed phytochemical rich and organoleptically acceptable beetroot Barfi and Kanjhi by incorporating beetroot flour at 1% and 4%, respectively. Similarly, Ashraf et al [73] developed a beetroot-enriched energy booster drink and flavored milk that contained high antioxidant activity, high proteins and fats, and low carbohydrates but adequate total energy content. Beetroot peels' (waste left out during the processing of beetroots) powder, which is rich in antioxidant content, has been used as a natural ingredient in several value-added emulsions, including mayonnaise, dressings, sauces, and creams [74].…”

Section: Beet Rootmentioning

confidence: 99%

Root Vegetables Having Medicinal Properties: Their Possible Use in Pharmaceutical and Food Industries

Siddiqui¹,

Ahmed²,

Devi³

et al. 2023

Advances in Root Vegetables Research

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Root, bulb, or tuber vegetables, which are borne underground, are reported to be dense in essential nutrients and come with several health benefits. Most of these root vegetables are the cultivated ones, but few are still underexploited. The root vegetables are consumed either wholly or partially and raw or after processing. They are high in fiber but low in fat and cholesterol. There are wide varieties of bioactive phytochemicals present in them that may contribute to their medicinal and nutraceutical properties. Although some research work has been conducted to uncover the pharmacological effects of root vegetables, their unlimited potential has yet to be fully exploited. The pharmaceutical industry can develop various health-promoting herbal formulations with medicinal properties. The food industry can employ novel processing technologies to preserve nutrition and prevent degradation of the phytochemicals during processing or for value addition of food products. The information presented in this chapter would be helpful for researchers, nutritional and medical professionals, pharmaceutical companies, and the food industry to design and develop effective medicines, drugs, and value-added food products by exploiting the specific as well as multiple modes of action of the various root vegetables.

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Section: Beet Rootmentioning

confidence: 99%

Root Vegetables Having Medicinal Properties: Their Possible Use in Pharmaceutical and Food Industries

Siddiqui¹,

Ahmed²,

Devi³

et al. 2023

Advances in Root Vegetables Research

Self Cite

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“…Overall, the results showed that groups ingesting beetroot juice had better results in physical exercise competitions, as well as lower pressure values, than the control group. Further, these differences appeared more marked in cases of prolonged treatment [ 160 , 161 ]. However, beetroot not only contains nitrate, but also many phytochemical compounds that can have beneficial health effects.…”

Section: Nitrates–nitrites–nitric Oxide In Fruits and Vegetablesmentioning

confidence: 99%

The Generation of Nitric Oxide from Aldehyde Dehydrogenase-2: The Role of Dietary Nitrates and Their Implication in Cardiovascular Disease Management

Maiuolo

Oppedisano²,

Carresi³

et al. 2022

IJMS

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Reduced bioavailability of the nitric oxide (NO) signaling molecule has been associated with the onset of cardiovascular disease. One of the better-known and effective therapies for cardiovascular disorders is the use of organic nitrates, such as glyceryl trinitrate (GTN), which increases the concentration of NO. Unfortunately, chronic use of this therapy can induce a phenomenon known as “nitrate tolerance”, which is defined as the loss of hemodynamic effects and a reduction in therapeutic effects. As such, a higher dosage of GTN is required in order to achieve the same vasodilatory and antiplatelet effects. Mitochondrial aldehyde dehydrogenase 2 (ALDH2) is a cardioprotective enzyme that catalyzes the bio-activation of GTN to NO. Nitrate tolerance is accompanied by an increase in oxidative stress, endothelial dysfunction, and sympathetic activation, as well as a loss of the catalytic activity of ALDH2 itself. On the basis of current knowledge, nitrate intake in the diet would guarantee a concentration of NO such as to avoid (or at least reduce) treatment with GTN and the consequent onset of nitrate tolerance in the course of cardiovascular diseases, so as not to make necessary the increase in GTN concentrations and the possible inhibition/alteration of ALDH2, which aggravates the problem of a positive feedback mechanism. Therefore, the purpose of this review is to summarize data relating to the introduction into the diet of some natural products that could assist pharmacological therapy in order to provide the NO necessary to reduce the intake of GTN and the phenomenon of nitrate tolerance and to ensure the correct catalytic activity of ALDH2.

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“…Numerous studies demonstrate that beetroot, when administered acutely as a juice supplement or in bread, dramatically lowers both systolic and diastolic blood pressure. This is especially true for hypertension, which has been the focus of many treatment strategies [8,9] . Several review articles have summarized additional discussion regarding the antihypertensive effects of beetroot.…”

Section: Introductionmentioning

confidence: 99%

A review on the analysis of nutritional composition of beetroot powder

Dey¹,

Mishra²,

Purnima³

et al. 2023

Pharma Innovation

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L. vulgaris, also known as Beta vulgaris beetroot, is a biennial (flowers in the second year of development) or, rarely, up to 120 cm (200 cm in the second year) depending on cultivation method. It is a growing perennial herb. Versions are mainly found every two years. The roots of cultivars are dark red, white or yellow, moderately to severely swollen and fleshy. On the other hand, the roots of the wild subspecies are brown, fibrous, and sometimes swollen and woody. Beetroot has been used in traditional medicine for hundreds of years to treat various ailments such as constipation, low libido, intestinal and joint pain, and dandruff. Beets are called Chukandar in Hindi, Kukadala in Punjabi, Bitrut in Telugu, Birut in Malayalam, Bitarta in Marathi, Bitano Kanda in Gujarati, and Pitrut in Tamil. Commercially available beetroot products include: beet energy booster drink, beet cucumber, beet cookie, beet cake. Recent studies have convincingly suggested that beet consumption has beneficial physiological effects and may lead to improved clinical outcomes in various diseases such as dementia, type 2 diabetes, hypertension and atherosclerosis. Some evidence is shown.

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Assessment of Potential Benefits of Functional Food Characteristics of Beetroot Energy Drink and Flavored Milk

Cited by 4 publications

References 42 publications

Root Vegetables Having Medicinal Properties: Their Possible Use in Pharmaceutical and Food Industries

Root Vegetables Having Medicinal Properties: Their Possible Use in Pharmaceutical and Food Industries

The Generation of Nitric Oxide from Aldehyde Dehydrogenase-2: The Role of Dietary Nitrates and Their Implication in Cardiovascular Disease Management

A review on the analysis of nutritional composition of beetroot powder

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