Beetroot as a Potential Functional Food for Cancer Chemoprevention, a Narrative Review

Mei Lan Tan,Shahrul Bariyah Sahul Hamid 대한암예방학회 2021 Journal of cancer prevention Vol.26 No.1

Patients with cancer are prone to several debilitating side effects including fatigue, insomnia, depression and cognitive disturbances. Beetroot (Beta vulgaris L.) as a health promoting functional food may be potentially beneficial in cancer. As a source of polyphenols, flavonoids, dietary nitrates and other useful nutrients, beetroot supplementation may provide a holistic means to prevent cancer and manage undesired effects associated with chemotherapy. The main aim of this narrative review is to discuss beetroot’s nutrient composition, current studies on its potential utility in chemoprevention and cancer-related fatigue or treatment-related side effects such as cardiotoxicity. This review aims to provide the current status of knowledge and to identify the related research gaps in this area. The flavonoids and polyphenolic components present in abundance in beetroot support its significant antioxidant and anti-inflammatory capacities. Most in vitro and in vivo studies have shown promising results; however, the molecular mechanisms underlying chemopreventive and chemoprotective effects of beetroot have not been completely elucidated. Although recent clinical trials have shown that beetroot supplementation improves human performance, translational studies on beetroot and its functional benefits in managing fatigue or other symptoms in patients with cancer are still lacking.

비트 파우더를 첨가한 쿠키의 품질특성

박기봉,김지응,박지양 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.4

The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of “L”, “a”, “b” were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.

Rhodosporidium toruloides를 활용한 비트 열수추출물의 중성지방 억제효과

강주원,Ya-Fei Zhao,안병용 한국자원식물학회 2019 한국자원식물학회지 Vol.32 No.5

Rhodosporidium toruloides has been known as an in vitro model of fat metabolism. The purpose of this study isto identify the triglyceride inhibitory effects of hot water extracts from beetroot using R. toruloides. The triglyceride contentof oleaginous yeast cultured from YPD culture medium were regulated by treatment of beet root hot water and ethanolextract, respectively. In addition, the number of cells in the oleaginous yeast was 10.48, 8.46, 12.40, 12.80 and 8.24×103cell/mL. The treatment of hot water extract of beet root increased total lipid content of oleaginous yeast in dose dependently. Moreover, the triglyceride content of oleaginous yeast was decreased by hot water extract of beet root extract, respectively. The fat droplet in the oleaginous yeast decreased according to the concentration of hot water extracts from beetroot. Theratio of increase in the number of cells in the oleaginous yeast were increased dose-dependently by treatment of hot waterextract from beetroot compared with control group. The free fatty acid and total carotenoid contents were increasedconcentration-dependently by treatment of hot water extracts from beetroot. These study results indicate that hot waterextracts from beetroot has a triglyceride inhibitory effects. 본 연구에서는 Rhodosporidium toruloides를 활용하여 비트열수추출물의 중성지방 억제효과를 확인하고자 하였다. 대조구, 실험대조구, 비트 열수추출물, 30% 및 60% 에탄올 추출물을 첨가한 YPD 배지에서 배양한 유지효모의 중성지방의 함량은각각 8.76, 3.43, 2.87, 3.16 및 3.64 ㎎/dL로 나타났으며, 유지효모의 세포수는 각각 10.48, 8.46, 12.40, 12.80 및 8.24×103cell/mL로 나타났다. 대조구, 실험대조구, 0.02, 0.1 및 0.5%비트 열수추출물을 첨가한 유지효모의 총 지질 함량은 각각112.29, 38.90, 147.87, 211.36 및 291.89 ㎎/g로 나타났으며,유지효모의 중성지방의 함량은 각각 6.02, 2.83, 2.38, 1.37 및 0.73 ㎎/dL로 나타났다. 대조구, 실험대조구, 0.02, 0.1 및0.5% 비트 열수추출물의 첨가 농도가 높아짐에 따라서 유지효모내 소량의 형광이 발현됨을 확인하였다. 실험대조구, 0.02,0.1 및 0.5% 비트 열수추출물을 첨가한 유지효모의 세포수 증가율은 대조구에 비해 각각 -4, 21, 82 및 103%로 증가하였다. 유리지방산과 총 카로티노이드 함량은 비트 열수추출물의 첨가농도에 따라 농도의존적으로 증가하였다.

Role of zinc oxide nanoparticles in the management of disease complex of beetroot ( Beta vulgaris L.) caused by Pectobacterium betavasculorum , Meloidogyne incognita and Rhizoctonia solani

Manzoor R. Khan,Zaki A. Siddiqui 한국원예학회 2021 Horticulture, Environment, and Biotechnology Vol.62 No.2

The impact of zinc oxide nanoparticles (ZnO NPs) in 100 and 200 mg L −1 concentrations was examined on the hatchingand mortality of M. incognita (Mi) and the growth of P. betavasculorum (Pb) and R. solani (Rs) under in vitro conditions. ZnO NPs inhibited the hatching and caused mortality of 2nd stage juveniles (J2s) of Mi and also inhibited the growth ofPb and Rs. In pot experiments, ZnO NPs in 100 and 200 mg L −1 concentrations were delivered as a foliar spray and seedpriming for the management of disease complex of beetroot. Foliar spray of ZnO NPs to plants infected with pathogens orun-infected more effi ciently improved plant dry mass and physiological and biochemical parameters of beetroot than seedpriming. Foliar spray of ZnO NPs at 200 mg L −1 to plants infected with pathogens resulted in the greatest increase in plantdry mass, and physiological and biochemical parameters of beetroot. Seed priming and foliar spray of ZnO NPs causeda reduction in disease indices, nematode population, and root galling. Foliar spray of ZnO NPs at 200 mg L −1 caused themaximum reduction in disease indices, nematode multiplication, and root galling. The inductively coupled plasma massspectrometry (ICP-MS) analysis revealed that ZnO NPs were accumulated in shoots and roots of both infected and uninfectedplants independent of the application methodology. Overall, the fi ndings suggest that ZnO NPs as the foliar spray has thepotential for the management of root-knot, soft-rot, and root-rot, disease complex of beetroot.

Photovoltaic and impedance properties of dye-sensitized solar cell based on nature dye from beetroot

AlMutairi Mona A.,Farooq W.A.,AlSalhi M.S. 한국물리학회 2022 Current Applied Physics Vol.40 No.-

The present study involves fabrication and photovoltaic characterization including impedance properties of dyesensitized solar cells based on natural dye from beetroot. The electrode of the cell was prepared with commercial Fluorine-doped Tin Oxide glass with 100 μm layer of nanostructured TiO2 whereas, the counter electrode consisted of platinum-coated glass. Fresh juice was extracted from beetroot to use as dye. The dye exhibited high absorption in visible range. Photovoltaic measurements of the solar cell gave a short circuit current density (Jsc) of 130 μA/cm2 and an open-circuit voltage (VOC) of 0.38 V under AM 1.5 illumination intensity. The VOC and Jsc showed linear behavior at higher values of illumination intensities. The conductance-voltage, the capacitance-voltage and the series resistance voltage characteristics of the dye solar cell was measured at frequency range from 5 kHz to 5 MHz to study performance of the dye-sensitized solar cells with natural dyes.

정상혈압자의 Beetroot 섭취가 정적운동 시 Group IV 대사적 수용기에 미치는 영향

김경애(Kyung Ae Kim),최현민(Hyun Min Choi),김종경(Jong Kyung Kim),노호성(Hosung Nho) 한국발육발달학회 2015 한국발육발달학회지 Vol.23 No.2

It is reported that beetroot juice supplementation reduces blood pressure in healthy subjects at rest. It is not known that beetroot juice supplementation alters the pressor response mediated during exercise and by the muscle metaboreflex activation in normotensive. Thus, the purpose of this study was to investigate the effects of dietary nitrate derived from beetroot on muscle metaboreflex in normotensive compared with placebo. Fifteen normotensive (22.7±0.5 yrs) were recruited in this study. All subjects were assigned in a randomized, double-blind, crossover design to receive beetroot (70 mL/day, ~5.6 mmol of NO₃ -) and placebo (70 mL/day, no NO₃ -) for 15 days. The subjects completed 2 min static handgrip exercise at 50% maximal voluntary contraction followed immediately by post exercise muscle ischemia(PEMI). On day 15, the same protocol was repeated after beetroot or placebo supplementation. All subjects were continuously instrumented to measure heart rate (HR), stroke volume (SV), and obtain cardiac output (CO), mean arterial pressure (MAP), total peripheral resistance (TPR) at rest and during static exercise and PEMI. Compared with beetroot, placebo significantly decreased resting MAP (2.5±1.7 vs. -1.1±1.7 mmHg) and during exercise HR (5.4±2.2 vs. 2.6±2.6 beats/min). There were no difference in SV, CO and TPR between beetroot and placebo at rest and during static exercise and muscle metaboreflex activation. Thus, this study indicates that beetroot juice supplementation reduce MAP at rest, while no effects on muscle metaboreflex. Therefore, this study suggests that beetroot diet are regarded as healthy and associated with low incidence of cardiovascular disease in normotensive.

Comparison of Total Antioxidant Potential, and Total Phenolic, Nitrate, Sugar, and Organic Acid Contents in Beetroot Juice, Chips, Powder, and Cooked Beetroot

Julia Vasconcellos,Carlos Conte-Junior,Davi Silva,Anna Paola Pierucci,Vania Paschoalin,Thiago Silveira Alvares 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.1

Beetroot is a vegetable rich in nitrate (NO3 −), antioxidants and phenolic compounds that are related to improvements in cardiovascular function and exercise performance. However, it is unknown if convenient forms of beetroot administration provide different amounts of these nutrients. The total antioxidant potential (TAP), total phenolic (TPC), sugar, organic acid, and NO3 − contents of beetroot juice (BJ), chips (BC), powder (BP), and cooked beetroot (CB) were compared. Significant (p<0.01) differences in chemical compositions and functional properties were found between beetroot formulations. Higher amounts of TAP and organic acids were observed in BC and BP, compared with the other formulations. BJ exhibited the highest contents of total sugars, TPC, and NO3 −. All beetroot formulations were suitable and advantageous based on taste preferences and convenience for consumers and for nutrient amounts required to meet dietary recommendations.

Drinking Water with Red Beetroot Food Color Antagonizes Esophageal Carcinogenesis in N-Nitrosomethylbenzylamine-Treated Rats

John F. Lechner,Li-Shu Wang,Claudio M. Rocha,Bethany Larue,Cassandra Henry,Colleen M. McIntyre,Kenneth M. Riedl,Steven J. Schwartz,Gary D. Stoner 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.3

This study was undertaken to determine if the oral consumption of red beetroot food color would result in an inhibition of N-nitrosomethylbenzylamine (NMBA)-induced tumors in the rat esophagus. Rats were treated with NMBA and given either regular water ad libitum or water containing 78μg/mL commercial red beetroot dye, E162. The number of NMBA-induced esophageal papillomas was reduced by 45% (P<.001) in animals that received the food color compared to controls. The treatment also resulted in reduced rates of cell proliferation in both precancerous esophageal lesions and in papillomas of NMBA-treated rats, as measured by immunohistochemical staining of Ki-67 in esophageal tissue specimens. The effects of beetroot food color on angiogenesis (microvessel density by CD34 immunostaining), inflammation (by CD45 immunostaining), and apoptosis (by terminal deoxynucleotidyl transferase dUTP nick end-labeling staining) in esophageal tissue specimens were also determined. Compared to rats treated with NMBA only, the levels of angiogenesis and inflammation in the beetroot color-consuming animals were reduced, and the apoptotic rate was increased. Thus, the mechanism(s) of chemoprevention by the active constituents of red beetroot color include reducing cell proliferation, angiogenesis, and inflammation and stimulating apoptosis. Importantly, consumption of the dye in the drinking water for a period of 35 weeks did not appear to induce any overt toxicity. Based on the fact that red beetroot color contains betanins, which have strong antioxidant activity, it is postulated that these effects are mediated through inhibition of oxygen radical-induced signal transduction. However, the sum of constituents of E162 has not been determined, and other components with other mechanisms may also be involved in antagonizing cancer development.

국내산 레드비트(Beta vulgaris L.) 추출 천연색소의 항산화 특성 및 안정성

민진영(Jin-Young Min),박호영(Ho-Young Park),김윤숙(Yoonsook Kim),홍정선(Jung Sun Hong),최희돈(Hee-Don Choi) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.7

국내산 유기재배 레드비트 추출물의 천연색소 및 항산화 효능 소재로서의 활용 가능성을 조사하기 위하여 유기재배된 레드비트를 1% citric acid를 함유한 75% 발효 주정을 이용하여 추출하였다. 레드비트 추출물의 betalain 중 적색 색소를 나타내는 betacyanin의 함량은 67.48±1.37 mg/g을 나타내었으며, 황색 색소를 나타내는 betaxanthin의 함량은 47.24±0.96 mg/g을 나타내었다. 레드비트 추출물의 총 페놀 함량은 10.3±0.1 mg GAE/g으로 나타났다. 레드비트 추출물의 항산화 효능을 확인하기 위하여 ABTS 라디칼 소거능, DPPH 라디칼 소거능을 측정한 결과 ABTS 라디칼 소거능의 IC50은 513.1±4.8 μg/mL로 나타났다. 레드비트 추출물의 색소 안정성을 평가하기 위하여 pH, 유기산, 당, 열처리, 빛의 유무, 저장 온도를 달리하여 평가하였다. 레드비트 추출물은 pH 3~7 구간에서 최대흡수파장이 537 nm인 것으로 확인되었다. 레드비트 추출물에 당을 첨가하여 색소 안정성에 미치는 영향을 확인한 결과 저장기간이 길어질수록 대조군을 포함에 모든 실험군에서 색소의 강도가 점차적으로 감소하는 경향이 확인되었고, galactose, maltose, glucose, fructose 첨가군은 35일차에 대조군보다 색소의 강도가 증가하는 것으로 나타났다. 따라서 레드비트 색소 추출물을 식품에 첨가하거나 식품착색제로 사용할 경우 빛을 차단하는 포장 조건이나 저장 조건이 필요하다고 생각된다. 또한, 레드비트 추출물을 장기 보관하는 경우에는 가급적이면 낮은 온도에서 냉동 저장하는 것이 레드비트 색소의 안정성을 유지하기 위해 적합할 것으로 생각되며, 저온에서 가공 및 유통되는 아이스크림이나 음료수에 적용하는 것이 적합할 것으로 판단된다. This study was conducted to evaluate the antioxidant activities and stability of natural pigment extracted from red beetroot (Beta vulgaris L.). Red beetroot was extracted using 75% ethanol with 1% citric acid, after which the extracts were analyzed for betalain contents. The antioxidant activities of red beetroot extracts were investigated by measuring total phenolics content as well as 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assays. Red beetroot extracts showed a total phenolic content of 10.3±0.1 mg GAE/g and ABTS radical scavenging capacity (IC50=513.1±4.8 μg/mL). Additionally, the effects of pH, organic acids, free sugars, temperature, and time of treatment, light, and storage temperature on the stability of red beetroot extracts were studied. Red beetroot extracts were stable at pH 3.0∼7.0 and exhibited maximum absorbance at 537 nm. The stability of the pigment in red beetroot extracts decreased during the storage period in response to the addition of free sugars. Among the free sugars tested, galactose was the most effective at stabilizing the pigment, followed by maltose, glucose, and fructose. These results indicate that red beetroot extracts have considerable potential for application in the food industry as a natural food colorant with health-promoting antioxidant features.

비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과

송가영,오현빈,장양양,정기영,김영순,Song, Ka-Young,O, Hyeonbin,Zhang, Yangyang,Jeong, Ki Youeng,Kim, Young-Soon 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.6

Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.