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Betalain-rich red beet concentrate improves reduced knee discomfort and joint function: A double blind, placebo-controlled pilot clinical study
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Zbigniew Pietrzkowski,1 Ruby Argumedo,1 Cynthia Shu,1 Boris Nemzer,2 Slawomir Wybraniec,3 Tania Reyes-Izquierdo1 1Applied BioClinical Inc., Irvine, CA, USA; 2FutureCeuticals Inc., Momence, IL, USA; 3Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Cracow, Poland Aim: We aimed to evaluate the effect of a betalain-rich red beet concentrate (BRC) on joint discomfort and joint function. Methods: Individuals with self-reported knee discomfort were randomized and blinded to treatment with either oral BRC (50 mg twice a day) or placebo. Symptoms of discomfort and joint function were assessed using the Western Ontario and McMaster Universities Arthritis Index (WOMAC) and the McGill Pain Questionnaire (MPQ) before treatment and after 5 and 10 days of treatment. The general level of energy was evaluated using a visual analog scale (VAS) at the same time points. Results: In all, 40 individuals were evaluated in this study, 20 in the BRC group and 20 in the placebo group. The mean participant age was 55 years (range: 45–65). All participants completed the study. Individuals receiving BRC had a 27% better MPQ score after 10 days than did individuals in the placebo group (P=0.003). Furthermore, knee function, as measured by WOMAC score, was 26% better in the BRC group than in the placebo group (P<0.0013). Participants receiving BRC had a significantly better VAS score for energy after 5 (P=0.002) and 10 days (P=0.012) of treatment than did individuals receiving placebo. Conclusion: Short-term use of BRC in individuals with knee discomfort significantly improved knee discomfort and joint function, as measured by WOMAC and MPQ scores, and energy, as measured by a VAS. Keywords: arthritis, visual analog scale, Western Ontario and McMaster Universities Arthritis Index, McGill Pain Questionnaire, red beet roots
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... Nitrites have also been shown to inhibit radical formation and ROS production. Moreover, betalain is responsible for its analgesic effects via an antiinflammatory related mechanism [60]. Therefore, beetroot juice is expected to accelerate the recovery of muscle damage by directly or indirectly reducing exercise-induced ROS production and DOMS. ...
Dietary supplements are widely used as a nutritional strategy to improve and maintain performance and achieve faster recovery in sports and exercise. Exercise-induced muscle damage (EIMD) is caused by mechanical stress and subsequent inflammatory responses including reactive oxygen species and cytokine production. Therefore, dietary supplements with anti-inflammatory and antioxidant properties have the potential to prevent and reduce muscle damage and symptoms characterized by loss of muscle strength and delayed-onset muscle soreness (DOMS). However, only a few supplements are considered to be effective at present. This review focuses on the effects of dietary supplements derived from phytochemicals and listed in the International Olympic Committee consensus statement on muscle damage evaluated by blood myofiber damage markers, muscle soreness, performance, and inflammatory and oxidative stress markers. In this review, the effects of dietary supplements are also discussed in terms of study design (i.e., parallel and crossover studies), exercise model, and such subject characteristics as physical fitness level. Future perspectives and considerations for the use of dietary supplements to alleviate EIMD and DOMS are also discussed.
... In humans, the consumption of Opuntia fruit juice was associated with a reduction in the levels of C-reactive protein, a biomarker of inflammation, and maintenance of uric acid levels within a healthy range (Jensen, 2016). Extracts from B. vulgaris helped to ameliorate discomfort in patients suffering from osteoarthritis (Pietrzkowski et al., 2010) and in patients with severe knee inflammation (Pietrzkowski et al., 2014). These effects were related to TNF-α factor decrease and cytokine IL-6, CCL5, and CXCL1 levels. ...
Betalains are plant pigments with functional properties used mainly as food dyes. However, they have been shown to be unstable to different environmental factors. This paper provides a review of 1) Betalain plant sources within several plant families such as Amaranthaceae, Basellaceae, Cactaceae, Portulacaceae, and Nyctaginaceae, 2) The biosynthesis pathway of betalains for both betacyanins and betaxanthins, 3) Betalain extraction process, including non-conventional technologies like microwave-assisted, ultrasound-assisted, and pulsed electrical field extraction, 4) Factors affecting their stability, mainly temperature, water activity, light incidence, as well as oxygen concentration, metals, and the presence of antioxidants, as well as activation energy as a mean to assess stability, and novel food-processing technologies able to prevent betalain degradation, 5) Methods to increase shelf life, mainly encapsulation by spray drying, freeze-drying, double emulsions, ionic gelation, nanoliposomes, hydrogels, co-crystallization, and unexplored methods such as complex coacervation and electrospraying, 6) Biological properties of betalains such as their antioxidant, hepatoprotective, antitumoral, and anti-inflammatory activities, among others, and 7) Applications in foods and other products such as cosmetics, textiles and solar cells, among others. Additionally, study perspectives for further research are provided for each section.
... These conditions are commonly treated with non-steroidal anti-inflammatory drugs (NSAIDS) but efficacy of these drugs is not always satisfactory. In osteoarthritis patients, red beet-concentrate attenuated knee discomfort and joint malfunction [271]. Treatment of OA patients with red beet extract (35-100 mg, twice daily for 10 days) reduced the pain and lowered the serum levels of TNF-alpha and Advanced Oxidation Protein Products (AOPP), suggesting a potential helpfulness of the extract in the management of OA [272]. ...
Betalains are water-soluble pigments present in vacuoles of plants of the order Caryophyllales and in mushrooms of the genera Amanita, Hygrocybe and Hygrophorus. Betalamic acid is a constituent of all betalains. The type of betalamic acid substituent determines the class of betalains. The betacyanins (reddish to violet) contain a cyclo-3,4-dihydroxyphenylalanine (cyclo-DOPA) residue while the betaxanthins (yellow to orange) contain different amino acid or amine residues. The most common betacyanin is betanin (Beetroot Red), present in red beets Beta vulgaris, which is a glucoside of betanidin. The structure of this comprehensive review is as follows: Occurrence of Betalains; Structure of Betalains; Spectroscopic and Fluorescent Properties; Stability; Antioxidant Activity; Bioavailability, Health Benefits; Betalains as Food Colorants; Food Safety of Betalains; Other Applications of Betalains; and Environmental Role and Fate of Betalains.
... A small cohort study of patients with RA also demonstrated significant improvements in endothelial function following two weeks of daily beetroot juice consumption [80]. Betalain compounds has also proved beneficial in improving patient-reported outcomes in individuals with knee discomfort [81]. Patients taking 50 mg oral betalain-rich red beet concentrate reported a 27% better McGill Pain Questionnaire score than those taking placebo, after ten days. ...
Background:
The role of nutrition in the pathogenesis of rheumatic diseases, including rheumatoid arthritis (RA), has gained increasing attention in recent years. A growing number of studies have focussed on the diverse nutritional contents of beverages, and their possible role in the development and progression of RA. Main body: We aimed to summarise the current knowledge on the role of a range of beverages in the context of RA. Beverages have a key role within the mosaic of autoimmunity in RA and potential to alter the microbiome, leading to downstream effects on inflammatory pathways. The molecular contents of beverages, including coffee, tea, and wine, have similarly been found to interfere with immune signalling pathways, some beneficial for disease progression and others less so. Finally, we consider beverages in the context of wider dietary patterns, and how this growing body of evidence may be harnessed by the multidisciplinary team in patient management.
Conclusions:
While there is increasing work focussing on the role of beverages in RA, integration of discussions around diet and lifestyle in our management of patients remains sparse. Nutrition in RA remains a controversial topic, but future studies, especially on the role of beverages, are likely to shed further light on this in coming years.
... Other compounds as the betalains attenuate muscle damage due to some analgesic and anti-inflammatory effects. The same mechanism can mitigate the intensity of muscle pain and collaborate in the recovery process (Pietrzkowski et al. 2014). A previous study showed that there is a reduction in pain trigger points when consuming BRJ for five days, compared to a single intake (Pietrzkowski et al. 2009); this may suggests that long-term consumption of NO 3 À generates greater analgesic effects (Clifford et al. 2016). ...
In recent decades, the search for non-doping substances that enhance sports performance has increased. Ergogenic aids such as beetroot juice (BRJ) and BRJ rich in nitrates (NO 3 À) are widely used to cause physiological benefits that may lead to physical improvements. Therefore, the purpose of this systematic review was to explore the knowledge reported to date on the NO 3 À derived from BRJ intake effect on fatigue resistance during repeated sprints. A digital search was conducted following systematic review guidelines, and 18 studies met inclusion criteria from a total of 209 articles. In a third of the selected studies, the consumption of beet juice rich in NO 3 À contributes to an increase in nitrites in plasma that led to the rise in peak power, mean power, number of sprint repetitions, total work and time to task failure, and causes a decrease in fatigue index and sprints times. Some different dose has been proposed for both chronic and acute protocols. It seems that a chronic intake of $5-6 mmol of NO 3 À in 70 ml of BRJ, twice a day, for a minimum of 3-6 days could lead to a fatigue resistance improvement during repeated sprints. Besides, acute intake of NO 3 À 2.5-3 h before physical exertion or a dose of 250 ml/d to 500 ml/d of BRJ could lead to similar effective results. This systematic review presents some improvements (1.2-5.38%) in fatigue resistance during repeated sprints when consuming BRJ derived NO 3 À. The in-field practical meaning of these results should be explored.
... The anti-hypochlorite activities of various plant extracts are well known [1,4,5] and are also of interest to our group. For instance, our previous studies on betalains-rich red beetroot (Beta vulgaris L.) extract, demonstrated the ability to scavenge hypochlorite [6,7], and was shown to reduce knee discomfort associated with osteoarthritis [8,9]. Other reports suggest that polyphenol-rich natural products can assist in the elimination of HOCl in vitro [5,[10][11][12]. ...
The anti-hypochlorite activity of açaí (Euterpe oleracea Mart.), goji (Lycium barbarum L.) and schisandra (Schisandra chinensis) fruit extracts were assessed by determining the reactive chlorine species (RCS)-scavenging ability of these three “super-food” berries. In addition, the aqueous extracts obtained were employed as both the media and the catalyst in a green chemistry approach to the synthesis of a coumarin-based fluorescence turn-off sensor, which was then used for anti-hypochlorite activity testing. The aqueous extracts were also assessed for total phenolic content (TPC), using the Folin–Ciocalteu method, and the antioxidant activity using the ABTS+• assay. Moreover, the main water-soluble polyphenolic constituents of the extracts were identified by the HPLC-PDA-ESI-MS technique. Among the extracts tested, açaí demonstrated the highest anti-hypochlorite and antioxidant activities, while the highest TPC value was found for the goji extract. All extracts demonstrated modest catalytic activity as Knoevenagel condensation catalysts.
Roughly 1000 million tonnes of vegetables enter the food chain of people across the globe. These are the cheapest and most readily available source of energy and nutrition. Vegetables except few starchy ones are rich in micronutrients compared to staple foods like cereals. Deficiencies of the ‘big five’, i.e. iron, calcium, iodine, selenium, and vitamin A, affect the health of half of the global population. It is not only the population of developing countries but also the developed countries face mineral deficiencies. Apart from supplementation in the forms of pills, people now want to move ahead from pill-popping society to natural products for the betterment of the health. This had led to the emergence of the science of biofortification, through various means: i.e. metabolic engineering (transgenic), agronomic biofortification, and genetic biofortification. Even after extensive research in the staple crops, proportionate success was not apparent as evident from the golden rice programme. The regulatory hurdles (transgenic approval) and narrow genetic base have pushed the biofortification beyond staple crops. The vegetables are inherently rich in minerals, antioxidants, and vitamins. These vegetable crops offer a wide range of variability in terms of the number of choices of crops across the seasons. Leafy vegetables are found to be one of the richest sources of iron and calcium. Coloured vegetables offer a wide choice to consumers along with anthocyanins and β-carotene. Promoting the knowledge of vegetable vis-à-vis biofortified crops should be included in the government’s agenda nutritional programme, because of their potential to reach malnourished rural populations, who may have limited access to supplements and commercially fortified foods.KeywordsBiofortificationVegetablesVitaminsMineralsNutrition
Basella alba is an underutilized leafy vegetable native to the Indian subcontinent. The therapeutic function associated with the consumption of this vegetable is well known, such as androgenic, anti-diabetic, anti-inflammatory and antioxidant activity. The plant's fruit and stem are blessed with natural betalain pigments. In the recent years, researchers have developed an increasing interest in the use of betalains as a natural food colorants. In this study, we report the natural variation between the B. alba genotypes for betalain pigmentation and examined its inheritance. To study its inheritance, a cross was made between two contrasting genotypes viz., 'VRBÀ48À1 0 (Basella alba var. alba) having green stem with snow-white flowers, and 'VRBÀ43À1 0 (Basella alba var. rubra) producing pigmented stem with red-violet flowers. The parental line 'VRBÀ48À1 0 had extremely low amounts of betalain pigments (4.26 mg/100 g FW) in the mature fruits, while the genotype 'VRBÀ43À1 0 had high betalain content (156.42 mg/100 g FW). Pigmented and non-pigmented (green) plants, obtained from crossing of these parental lines segregated in 3:1 in the F 2 generation. Our results have shown that the single dominant gene governed purple pigmentation in B. alba. Further, we did not find any recombinant i.e. green plants with red-violet flower or pigmented plants with white flowers/ intermediate shades suggesting role of major gene in controlling this trait. This simple inheritance will help in incorporation of this trait in mainstream breeding programme along with green yield. It was also evident from the results that the basal level of the betalain pigment component is always synthesized in the plants, beginning from start of life cycle to maturity. This is the first report of betalain pigment inheritance in B. alba.
Betacyanins cover a class of remarkable natural red-violet plant pigments with prospective chemical and biological properties for wide-ranging applications in food, pharmaceuticals, and the cosmetic industry. Betacyanins, forming the betalain pigment group together with yellow betaxanthins, have gained much attention due to the increasing social awareness of the positive impact of natural products on human health. Betalains are commercially recognized as natural food colorants with preliminarily ascertained, but to be further investigated, health-promoting properties. In addition, they exhibit a remarkable structural diversity based on glycosylated and acylated varieties. The main research directions for natural plant pigments are focused on their structure elucidation, methods of their separation and analysis, biological activities, bioavailability, factors affecting their stability, industrial applications as a plant-based food, natural colorants, drugs, and cosmetics as well as methods for high-yield production and stabilization. This review covers period of the last two decades of betacyanin research. In the first part of the review, we present an updated classification of all known betacyanins and their derivatives identified by chemical means as well as by mass spectrometric and NMR techniques. In the second part, we review the current research reports focused on the chemical properties of the pigments (decarboxylation, oxidation, conjugation, and chlorination reactions as well as the acyl group migration phenomenon) and describe the semi-synthesis of natural and artificial fluorescent betalamic acid conjugates, showing various prospective research directions.
Betalain-rich extracts have been used for many years by their nutraceutical potential. However, the study of their bioactivities has always been hampered by their difficult obtention. To explain their mode of action, seventeen pure betalains were tested in vivo using the animal model C. elegans. Four betalains, named indicaxanthin, indoline carboxylic acid-betacyanin, phenylalanine-betaxanthin, and dopaxanthin, behaved as extraordinary in vivo antioxidants and anti-aging compounds, by increasing the lifespan of C. elegans up to 16.82%, 16.65%, 16.53%, and 12.93%, respectively. The first microarrays performed with betalains and biological confirmation with different mutant strains showed that this life extension is due to a reduction of oxidative stress and the activation of the transcription factors DAF-16/FOXO and SKN-1/Nrf2. They are involved in longevity and oxidative stress resistance pathways and lead to overexpression of HSPs genes, involved in resistance to cancer and Alzheimer's, opening novel research lines in the search for effective plant-based treatments.
The present study investigated whether the conceptualization of hip and knee osteoarthritis pain implicit in the Western Ontario and McMaster Universities Arthritis Index (WOMAC) and Medical Outcomes Study Short-Form 36 (SF-36) scales is complete, or whether the addition of another scale, such as the Short-Form McGill Pain Questionnaire (MPQ-SF), provides a more complete characterization. Furthermore, the impact that mental health symptoms and catastrophizing had on these scales was investigated.
Before hip and knee arthroplasty, 200 patients completed surveys of demographic data, the WOMAC pain scale, the MPQ-SF, the SF-36 Bodily Pain scale, the Pain Catastrophizing Scale and the Hospital Anxiety and Depression Scale. Correlations between scales were calculated and linear regression modelling was used to determine the impact of mental health and catastrophizing on these three pain measures.
A strong correlation between the WOMAC and SF-36 pain scales (r=-0.70) was found; however, both correlated only moderately with the MPQ-SF (r=0.36 and r=-0.36, respectively). Linear regression modelling showed that the Pain Catastrophizing Scale significantly predicted a greater score on all three pain scales (P<0.05).
The addition of the MPQ-SF appears to add to a more complete quantification of the pain experience in hip and knee osteoarthritis.
G*Power is a free power analysis program for a variety of statistical tests. We present extensions and improvements of the version introduced by Faul, Erdfelder, Lang, and Buchner (2007) in the domain of correlation and regression analyses. In the new version, we have added procedures to analyze the power of tests based on (1) single-sample tetrachoric correlations, (2) comparisons of dependent correlations, (3) bivariate linear regression, (4) multiple linear regression based on the random predictor model, (5) logistic regression, and (6) Poisson regression. We describe these new features and provide a brief introduction to their scope and handling.
G*Power (Erdfelder, Faul, & Buchner, 1996) was designed as a general stand-alone power analysis program for statistical tests commonly used in social and behavioral research. G*Power 3 is a major extension of, and improvement over, the previous versions. It runs on widely used computer platforms (i.e., Windows XP, Windows Vista, and Mac OS X 10.4) and covers many different statistical tests of the t, F, and chi2 test families. In addition, it includes power analyses for z tests and some exact tests. G*Power 3 provides improved effect size calculators and graphic options, supports both distribution-based and design-based input modes, and offers all types of power analyses in which users might be interested. Like its predecessors, G*Power 3 is free.
The aim of the present study was to assess the renal excretion of red beet juice (RBJ) antioxidants in six healthy humans. After a single oral dose of RBJ. The pharmacokinetic parameters obtained from urine were compared to those obtained after ingestion of water on an intra-individual basis. Urine was collected in intervals up to 24 h post-intake. After RBJ ingestion, the betacyanins betanin and isobetanin were excreted in the volunteers’ urine (0.28% of the administered dose) and unambiguously identified by HPLC–ESI-MS/MS. Compared to the ingestion of water, RBJ consumption resulted in a significantly increased urinary excretion of total phenolics (51.1% of the administered phenolics) and other antioxidant compounds (43.9% of the administered compounds) within 24 h.
Red beet root (Beta vulgaris L.) colourants (betalains) are available either as concentrates produced by evaporating beet juice under vacuum, or as powders made by spray-drying a concentrate. The degradation of the pigments is dependent upon temperature, duration of heat treatment, pH and water activity of a product. Recently, a new proprietary method of large-scale chromatographic purification of red beet root extract has been discovered and developed that allows the production of more concentrated betalain formulations. In order to trace the betalainic compositions of the new products in comparison to the currently in-use spray-, air- and freeze-dried concentrates, a chromatographic study on betalains and their degradation derivatives analysed by LC-DAD-ESI-MS/MS was performed. Additionally, nutritional characterisation of the extracts was accomplished.Besides the most prominent betanin/isobetanin, elevated levels of neobetanin, which previously had been frequently detected in red beet roots, were also observed in the product prepared by the new method. The principal betanin/isobetanin pigments measured spectrophotometrically, comprised a major portion of the total betalain content (41%), the highest concentration of betalains reported in industrial products to date. The presence of other decarboxylated and dehydrogenated betanin derivatives in the new products is also discussed.
A comprehensive nonenzymatic oxidation mechanism in betanin plant pigment as well as its derivatives, 2-decarboxybetanin, 17-decarboxybetanin, 2,17-bidecarboxybetanin, and neobetanin, in the presence of ABTS cation radicals was investigated by LC-DAD-ESI-MS/MS. The main compounds formed during the first step of betanin and 2-decarboxybetanin oxidation are 2-decarboxy-2,3-dehydrobetanin and 2-decarboxyneobetanin, respectively. In contrast to betanin, the reaction mechanism for 2-decarboxybetanin includes more oxidation pathways. Parallel transformation of 2-decarboxybetanin quinone methide produces neoderivatives according to an alternative reaction that omits the presumably more stabile intermediate 2-decarboxy-2,3-dehydrobetanin. The main oxidation product after the first reaction step for both 17-decarboxybetanin and 2,17-bidecarboxybetanin is 2,17-decarboxy-2,3-dehydrobetanin. This product is formed through irreversible decarboxylation of the 17-decarboxybetanin quinone methide or by oxidation of 2,17-bidecarboxybetanin. Oxidation of neobetanin results primarily in a formation of 2-decarboxy-2,3-dehydroneobetanin by a decarboxylative transformation of the formed neobetanin quinone methide. The elucidated reaction scheme will be useful in interpretation of redox activities of betalains in biological tissues and food preparations.
Nutrim was added at 10%, 20%, and 30% to Hard Red Winter wheat flour to increase soluble fiber content of fresh noodles to a minimum of 0.75 g/noodle serving (one noodle serving is 42 g or 40 g db (dry basis). The effect of Nutrim on the dough characteristics and noodles quality was tackled. The presence of Nutrim increased the final water absorption and dough tolerance as measured by Farinograph whereas the dough stability was decreased. The DSC (Deferential scanning Calorimetry) data showed that Nutrim increased the onset or peak temperatures while the ΔH was reduced by 25%. The resilience of Nutrim-enriched noodles was not significantly affected. The chewiness and hardness were reduced by Nutrim added at 20% and 30%, while cohesiveness was significantly increased by all 3 Nutrim levels. RVA (Rapid Visco Amylograph) profile showed higher peak viscosity in the presence of Nutrim. The 20% and 30% Nutrimlevels increased the soluble fiber of the final product from 1.13% to 1.67% and 2.47%. The yellow color of noodles became darker with higher Nutrim amounts added. The addition of Nutrim produced dough with a more compact image with less space between the starch granules as measured by scanning electron microscopy when compared with the control. The rheological testing showed that the presence of Nutrim decreased flour suspension elastic properties.
Cake shortening contents were replaced with Nutrim oat bran (OB) and flaxseed powder, and the effects of these substitutions on the physical and rheological properties of cakes were investigated. Cakes with shortening replaced up to 40% by weight possessed a volume similar to that of the control cake produced with shortening. Replacement using Nutrim OB and flaxseed powder revealed significant color changes in both the cake crust and crumb. At high levels of substitution, the cake crust became lighter, while the crumb darkened. At >40% by weight substitution with either Nutrim OB or flaxseed, the cakes displayed increased hardness; however, cohesiveness and springiness increased gradually with increasing substitution. Increased substitution with Nutrim OB caused an increase in the measured shear viscosity and oscillatory storage and loss moduli of the cakes. Increased substitution with flaxseed caused decreases in these rheological parameters. Additional rheological experiments were performed to elucidate changes in the formulations during the baking process and indicated an increase in the elasticity of the baked batter with decreasing shortening.