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Int J Food Sci Nutr. 2016;67(2):153-60. doi: 10.3109/09637486.2016.1147531. Epub 2016 Feb 17.

Development of a beetroot-based nutritional gel containing high content of bioaccessible dietary nitrate and antioxidants.

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a Nutrition Institute, Federal University of Rio de Janeiro , Rio de Janeiro , Brazil .
b Chemistry Institute, Federal University of Rio de Janeiro , Rio de Janeiro , Brazil .
c Department of Food Technology , Fluminense Federal University , NiterĂ³i , Brazil.


Beetroot, a food rich in nitrate and antioxidants has gained attention because of its potential effect on improving cardiovascular health and exercise performance. This work had the purpose of developing a beetroot-based nutritional gel (BG) and estimating the in vitro bioaccessibility of the nitrate, total antioxidant capacity (TAC), total phenolic (TP) and potassium content, as compared to beetroot juice (BJ). Nitrate was assessed by a high-performance liquid chromatography system, TAC was assessed using the Trolox equivalent antioxidant capacity (TEAC) assay and TP was measured using the Folin-Ciocalteu method before and after an in vitro digestion. Significantly higher values of nitrate, TEAC, TP and potassium before and after digestion were observed in BG as compared to BJ. The results suggest a new nutritional strategy to give high contents of bioaccessible nutrients (nitrate, antioxidants and potassium) that are potentially relevant to improve cardiovascular health and exercise performance.


Bioaccessibility; dietary nitrate; functional food; supplements; vegetables

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