Vania Paschoalin

By Eduardo Eustáquio de Souza Figueiredo, Carlos Adam Conte Júnior, Leone Vinícius Furlanetto, Flávia Galindo Silvestre Silva, Rafael Silva Duarte, Joab Trajano Silva, Walter Lilenbaum and Vânia Margaret Flosi Paschoalin

Part of the book: Understanding Tuberculosis

By Carlos Adam Conte Junior, César Aquiles Lázaro de la Torre, Eduardo Eustáquio de Souza Figueiredo, Walter Lilenbaum and Vânia M. Flosi Paschoalin

Part of the book: Tuberculosis

By Ricardo César Tavares Carvalho, Leone Vinícius Furlanetto, Rafael da Silva Duarte, Luciano Nakazato, Walter Lilenbaum, Eduardo Eustáquio de Souza Figueiredo and Vânia Margaret Flosi Paschoalin

Part of the book: Tuberculosis

By Diego dos S. Baião, Davi V.T. da Silva, Eduardo M. Del Aguila and Vânia M. Flosi Paschoalin

Beetroot possesses high nutritional value and is considered one of the main dietary sources of nitrate. Nitrate has increasingly attracted the interest of the scientific community regarding new physiological, nutritional and therapeutic approaches with beneficial effects on the cardiovascular system. These effects can be explained by the possible effect of dietary nitrate in stimulating nitric oxide synthesis. Dietary nitrate can be reduced to nitrite in the oral cavity, which is then decomposed to nitric oxide and other bioactive nitrogen oxides in the stomach. Beetroot administration can be conducted by several types of formulations, in order to provide a convenient and alternative source of dietary beetroot, such as beetroot juice or beetroot chips and powder. The challenge in providing a product which, in addition to being rich in nitrate, is attractive and easy to administer, while also being microbiologically safe, is increased by the limited scientific information available concerning the nutritional aspects of beetroot formulations. In this chapter, a brief review on the efficiency of different beetroot formulations on health indicators is conducted, emphasizing the effects following the intake of nitrate-enriched beetroot gel. The metabolic and hemodynamic effects of beetroot formulations in healthy and non-healthy volunteers are also discussed.

Part of the book: Food Additives