title: Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure.
abstract: BACKGROUND
  Beetroot (Beta vulgaris L.) is a dietary source of natural antioxidants and inorganic nitrate (NO3(-)). It is well known that the content of antioxidant compounds and inorganic nitrate in beetroot can reduce blood pressure (BP) and the risk of adverse cardiovascular effects.
  
  
  OBJECTIVE
  The aim of the present study was to formulate a beetroot gel to supplement dietary nitrate and antioxidant compounds able to cause beneficial health effects following acute administration.
  
  
  METHODS
  A beetroot juice produced from Beta vulgaris L., without any chemical additives, was used. The juice was evaluated by physicochemical and microbiological parameters. The sample was tested in five healthy subjects (four males and one female), ingesting 100 g of beetroot gel.
  
  
  RESULTS
  The formulated gel was nitrate enriched and contained carbohydrates, fibers, saponins, and phenolic compounds. The formulated gels possess high total antioxidant activity and showed adequate rheological properties, such as high viscosity and pleasant texture. The consumer acceptance test for flavor, texture, and overall acceptability of beetroot gel flavorized with synthetic orange flavor had a sensory quality score >6.6. The effects of acute inorganic nitrate supplementation on nitric oxide production and BP of five healthy subjects were evaluated. The consumption of beetroot gel increased plasma nitrite threefold after 60 min of ingestion and decreased systolic BP (-6.2 mm Hg), diastolic BP (-5.2 mm Hg), and heart rate (-7 bpm).
authors.affiliation: Departamento de Bioqímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Davi Vieira Teixeira da
authors.initials: DV
authors.lastname: Silva
authors.affiliation: Departamento de Bioqímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Fabricio de Oliveira
authors.initials: Fde O
authors.lastname: Silva
authors.affiliation: Departamento de Bioqímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Daniel
authors.initials: D
authors.lastname: Perrone
authors.affiliation: Departamento de Nutrição Básica e Experimental, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Anna Paola Trindade Rocha
authors.initials: AP
authors.lastname: Pierucci
authors.affiliation: Departamento de Tecnologia e Inspeção de Alimentos, Instituto de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil.
authors.forename: Carlos Adam
authors.initials: CA
authors.lastname: Conte-Junior
authors.affiliation: Instituto de Nutrição, Nucleo de Nutrição Básica e Dietética, Universidade Federal do Rio de Janeiro, Macaé, Brazil.
authors.forename: Thiago da Silveira
authors.initials: Tda S
authors.lastname: Alvares
authors.affiliation: Departamento de Bioqímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Eduardo Mere Del
authors.initials: EM
authors.lastname: Aguila
authors.affiliation: Departamento de Bioqímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil; paschv@iq.ufrj.br.
authors.forename: Vania Margaret Flosi
authors.initials: VM
authors.lastname: Paschoalin
keywords: antioxidant activity; beetroot gel; blood pressure; nitrate supplementation; plasma nitrite