Red Beetroot Juice and Stamina: An Experimental Study

Introduction: Red beet juice is increasingly used in sports to enhance the endurance of athletes. To increase the specific efficiency of red beet juice, the method of its fractionation by ultrafiltration was used for the first time. The purpose of the study was to evaluate the effect of fractionated beetroot juice on the strength and endurance of laboratory rats. Methods: Male Wistar rats (6 groups;n = 10) were used in the study. In addition to the standard chow, some groups of rats 2 h before the exercises received 0.5 ml of native (RBJ) or fractionated (FRBJ) per os. Three groups of animals were trained using a motorized wheel with a gradual speed increase over four weeks: 20 min/day for five days a week. Muscle strength of animals in all groups was measured by electronic dynamometry and the endurance of rats was evaluated once a week using electrical stimulation on a racetrack which moved at a speed of 15 m/min. The test was performed an hour after the ingestion of RBJ or FRBJ. At the end of the experiment, biochemical blood indices were determined. FRBJ was prepared by the original method. Results: Most significant differences in the chemical composition of RBJ and FRBJ were found for glutamic acid, of which the content was 67.2% higher than in native juice. The greatest changes during the experiment were in the mass of the rats’ calf muscles. Regular running exercise caused a 29% increase in muscle mass. The additional increase in m. gastrocnemius was also provided y FRBJ – 12%. The combination of physical activity and the introduction of red beet derivate led to the increase of the calf muscle mass by 121% within a month. Assessing the endurance of animals by frequency of falling from the treadmill, we can conclude that compared with untrained animals, trained rats receiving FRBJ had three times higher levels of endurance. Conclusion: Consumption of FRBJ led to increased muscle strength in rats and the ergogenic effect of the product was significantly higher in combination with physical activity.

Stimulating Effect of Red Beetroot (<i>Beta vulgaris</i>) Juice, Fractioned by Membrane Ultrafiltration, on Iron Absorption in Chicken Intestines

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.

Red Beet (<i>Beta vulgaris</i>) Impact on Human Health

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.

甜菜红色素研究进展

本文主要对甜菜红色素的原料特性、理化性质及生理功能、提取方法、应用前景作简要的概述。

自然发酵分离乳酸菌发酵红甜菜过程中品质及抗氧化能力变化

本研究使用从红甜菜自然发酵液中分离鉴定出的乳酸肠球菌和植物乳杆菌分别对红甜菜浆和红甜菜片进行发酵,测定了48 h发酵过程中pH、总酸、活菌数、总酚含量、黄酮含量、总抗氧化能力、DPPH·清除能力、ABTS~+·清除能力的变化。结果显示:发酵后的红甜菜浆和红甜菜片的pH显著下降(p<0.05),最低达3.95;总酸含量有所增加,最高达16.78 g/kg;使用乳酸肠球菌发酵的红甜菜浆活菌数最高为7.17log(cfu/L);乳酸肠球菌发酵样品中总酚含量提升幅度最大,相对未发酵样品,其发酵浆总酚含量达755.30 mg/L,提高了72.55%;使用植物乳杆菌发酵的红甜菜片中黄酮含量最高为0.92 mg/L,增加了113.95%;植物乳杆菌发酵的红甜菜浆的甜菜红素含量下降最快,相比未发酵液降至6.01 mg/100 mL,下降38.10%,而红甜菜片发酵液中结果相反,甜菜红素含量分别增加128.81%和137.71%;各样品中的甜菜黄素均在发酵前半段显著提高(p<0.05);经过发酵后样品的DPPH·清除能力均得到增强,乳酸肠球菌发酵红甜菜片抑制率最高达到55.32%;总抗氧化能力和ABTS~+·清除能力在乳酸肠球菌和植物乳杆菌发酵的红甜菜片样品中分别显著提高,最大值分别为1.14 mM FeSO_4/L和69.69%。这一研究为后续研究、开发红甜菜乳酸发酵制品提供了基础数据与理论依据。

几项关键栽培技术对紫菜头生长和产量的影响

本文以紫菜头品种‘BR07-5’为试验材料,研究天津地区不同播种期、不同播种覆土厚度、不同栽播方式和不同采收期对紫菜头生长和产量的影响。结果表明,夏末秋初播种的紫菜头单根重和产量随着播种期的延后而显著降低,但播种过早,肉质根的质地较硬,确定适宜的播种期为8月5日。0.5 cm播种覆土处理的出苗时间较1.5 cm处理和2.5 cm处理的显著变短,且0.5 cm播种覆土处理的出苗率显著高于其他2个处理。幼苗移栽处理的紫菜头株高显著小于直播处理,而叶片数和叶片重量大于直播处理,肉质根的纵径、横径、单根重和产量均显著小于直播处理,可以在间苗时,通过幼苗移栽来弥补缺苗,以保证较高的产量。11月7日采收的紫菜头单根重、产量和质地较好。