The benefits and risks of beetroot juice consumption: a systematic review

Zamani, Hossy; Joode, Minke E.J.R. de; Hossein, Israt J.; Henckens, Nikki F.T.; Guggeis, Martina A.; Berends, J.; Kok, Theo M. C. M. de; Breda, Simone G. van

doi:10.1080/10408398.2020.1746629

Cited by 59 publications

(37 citation statements)

References 168 publications

(244 reference statements)

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“…The aforementioned effects attributed to beetroot juice have contributed to an increase in its popularity, and therefore, in its consumption. It has been reported that the global market of beetroot juice increases by 5% every year, a trend that is estimated to remain steady in the following years [9]. In this scenario, the aim of this review article is to analyze the current knowledge regarding the benefits related to the consumption of beetroot and derived food-supplements or formulations, as well as the involved mechanisms of action.…”

Section: Nitratementioning

confidence: 99%

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Current Knowledge on Beetroot Bioactive Compounds: Role of Nitrate and Betalains in Health and Disease

Milton-Laskíbar

Martínéz

Baquedano

2021

Foods

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An increase in the prevalence of noncommunicable chronic diseases has been occurring in recent decades. Among the deaths resulting from these conditions, cardiovascular diseases (CVD) stand out as the main contributors. In this regard, dietary patterns featuring a high content of vegetables and fruits, such as the Mediterranean and the DASH diets, are considered beneficial, and thus have been extensively studied. This has resulted in growing interest in vegetable-derived ingredients and food-supplements that may have potential therapeutic properties. Among these supplements, beetroot juice, which is obtained from the root vegetable Beta vulgaris, has gained much attention. Although a significant part of the interest in beetroot juice is due to its nitrate (NO3−) content, which has demonstrated bioactivity in the cardiovascular system, other ingredients with potential beneficial properties such as polyphenols, pigments and organic acids are also present. In this context, the aim of this review article is to analyze the current knowledge regarding the benefits related to the consumption of beetroot and derived food-supplements. Therefore, this article focuses on nitrate and betalains, which are considered to be the major bioactive compounds present in beetroot, and thus in the derived dietary supplements.

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Section: Nitratementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Current Knowledge on Beetroot Bioactive Compounds: Role of Nitrate and Betalains in Health and Disease

Milton-Laskíbar

Martínéz

Baquedano

2021

Foods

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“…For example, circulating NO may promote or inhibit tumor growth and metastasis under different conditions depending on its concentration ( Xu et al, 2002 ). Of particular concern is the finding that generation of N-nitroso compounds (NOCs), a potential carcinogen, can be stimulated by acute nitrate ingestion ( Zamani et al, 2020 ). One study has examined effects of beetroot juice on NOC excretion, and results indicate that acute consumption did result in increased levels of NOCs in urine ( Berends et al, 2019 ).…”

Section: Open Questionsmentioning

confidence: 99%

“…There is also no evidence that a diet high in nitrate-rich vegetables increases the risk of cancer – on the contrary, incorporation of vegetables like beetroot and spinach may have protective effects against cancer. While reason for these contrary findings is unknown, high levels of vitamin C in these vegetables could counteract the formation of NOCs and the resulting increase in circulating NO could actually facilitate optimal uptake of tumor-inhibiting phytochemicals ( van Breda & de Kok, 2018 ; Zamani et al, 2020 ). Effects of ingested nitrate seem to be context-dependent, in that it is potentially carcinogenic only on the background of intake with dietary amines or amides as found in red and cured meats ( Koch et al, 2017 ).…”

Section: Open Questionsmentioning

confidence: 99%

Boosting nitric oxide in stress and respiratory infection: Potential relevance for asthma and COVID-19

Ritz¹,

Salsman²,

Young³

et al. 2021

Brain, Behavior, & Immunity - Health

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Nitric oxide (NO) is a ubiquitous signaling molecule that is critical for supporting a plethora of processes in biological organisms. Among these, its role in the innate immune system as a first line of defense against pathogens has received less attention. In asthma, levels of exhaled NO have been utilized as a window into airway inflammation caused by allergic processes. However, respiratory infections count among the most important triggers of disease exacerbations. Among the multitude of factors that affect NO levels are psychological processes. In particular, longer lasting states of psychological stress and depression have been shown to attenuate NO production. The novel SARS-CoV-2 virus, which has caused a pandemic, and with that, sustained levels of psychological stress globally, also adversely affects NO signaling. We review evidence on the role of NO in respiratory infection, including COVID-19, and stress, and argue that boosting NO bioavailability may be beneficial in protection from infections, thus benefitting individuals who suffer from stress in asthma or SARS-CoV-2 infection.

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“…On the other hand, consumption of high levels of nitrate may be a potential health risk. This is related with the endogenous formation of N-nitroso compounds, which are recognized as carcinogenic, and may also induce several other adverse effects [58]. However, some may consider the nitrates found in beetroot as an important nutrient from the health point of view [26].…”

Section: Potential Use Of Beetroot For the Development Of Functionalmentioning

confidence: 99%

Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

et al. 2020

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Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner.

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The benefits and risks of beetroot juice consumption: a systematic review

Cited by 59 publications

References 168 publications

Current Knowledge on Beetroot Bioactive Compounds: Role of Nitrate and Betalains in Health and Disease

Current Knowledge on Beetroot Bioactive Compounds: Role of Nitrate and Betalains in Health and Disease

Boosting nitric oxide in stress and respiratory infection: Potential relevance for asthma and COVID-19

Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

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