Beet Root Powder – Organic

You have probably heard for years how nitrates and nitrites are harmful to your health and to avoid them at all costs. The concept of this topic is similar to what we were told about saturated fats; years later, we learned that information needed to be corrected.

Much like how not all fats are created equal, nitrates and nitrites can have positive or negative effects depending on specific factors. Substances like fats, nitrates, and nitrites are all essential precursors for producing other compounds that may positively affect human health.

• Nitrates (NO3) are formed when nitrogen is combined with oxygen and are found in vegetables like beets.
• Nitrates are also what gives the meat a pinkish-red color. Conversely, nitrites (NO2) are a salt or ester of nitrous acid.
• The primary difference between the two compounds is the oxygen they possess.

Nitrates contain three oxygen atoms, and nitrites contain two oxygen atoms. Nitrates turn into nitrites during a process called Entero-Salivary Circulation with bacteria and enzymes found in the mouth and body.

This body produces a large number of nitrates and secretes them in the saliva and into the digestive tract, where they function as an antimicrobial, killing bacteria like salmonella, then back to the saliva.

Nitrites are then converted into nitric oxide, which helps the body transmit arterial cells that relax the system and control cardiac rhythm supporting healthy blood pressure by dilating blood vessels which relax muscle cells. If there is an excess amount of nitrites, it may also be converted into nitrosamides known to be carcinogenic.

Nitrosamides are created when nitrates are exposed to high heat, like smoked and highly processed foods. While vegetables like beets are high in nitrates, the large amount of antioxidants is the primary reason nitrites don’t become nitrosamides. In simple terms, it may not necessarily be the nitrites and nitrates specifically that are carcinogenic but, instead, the various factors for potential conversion.

Nitric oxide is composed of nitrogen and oxygen and is created in the human body from dietary Arginine and nitrates. Its primary roles are:

• As a vasodilator, 
• Vascular tone modulator, 
• Blood pressure, and 
• Hemodynamics (how blood flows through your blood vessels). 

In simple terms, nitric oxide is also an endothelium-derived relaxing factor (A vasodilator elaborated by vascular endothelial cells in response to various stress signals). 

In a review discussing the role of nitric oxide in the Human Reproduction Update (an Oxford Academic Journal), it was stated,

“Nitric oxide (NO) is now known to play important functional roles in a variety of physiological systems. 

Within the vasculature, NO induces vasodilation, inhibits platelet aggregation, prevents neutrophil/platelet adhesion to endothelial cells, inhibits smooth muscle cell proliferation and migration, regulates programmed cell death (apoptosis), and maintains endothelial cell barrier function. 

NO generated by neurons acts as a neurotransmitter, whereas NO generated by macrophages in response to invading microbes acts as an antimicrobial agent. 

Because neurons, blood vessels, and cells of the immune system are integral parts of the reproductive organs, and in view of the important functional role that NO plays in those systems, it is likely that NO is an important regulator of the biology and physiology of the reproductive system. 

Indeed, in the past ten years, NO has established itself as a polyvalent molecule which plays a decisive role in regulating multiple functions within the female as  well as the male reproductive system.”

The following was stated in a randomized control trial published in the International Journal of Food Sciences and  Nutrition titled Beetroot juice increases nitric oxide metabolites in both men and women regardless of body mass:

“The nitrate (NO3(-)) present in beetroot juice (BJ) has been studied for its effect on the cardiovascular system by converting to nitric oxide (NO). 

In the present study, we evaluated the effect of BJ on the excretion of NO metabolites and its relationship with body mass in both men and women. NO metabolites – urinary NO3(-), nitrite (NO2(-)), and NOx were analyzed by using a high-performance liquid chromatography system. 

There were significant increases in urinary NO3(-), NO2(-), and NOx in BJ as compared to PLA (BJ without NO3(-)). No significant difference between men and women was observed in NO metabolites after BJ at any time. There were no significant relationships between urinary NO3(-), NO2(-), and NOx and body mass in BJ intervention for both men and women. In conclusion, urinary NO metabolites after BJ consumption increases in a similar manner between sexes regardless of body mass.”

In another randomized control trial about the effects of a single dose of beetroot juice on endothelial function in pregnant women, it was concluded:

“The data demonstrate that a single dose of 140 ml of BJ consumption improves microvascular endothelial function”.

Finally, in another randomized controlled trial titled Sustaining elevated levels of nitrite in the oral cavity through consumption of nitrate-rich beetroot juice in young, healthy adults reduces salivary pH it was concluded: 

“In comparison to a placebo group, consumption of beetroot juice that contains 4000 mg/L NO3- results in elevated levels of salivary NO2-, nitrite NO3-, and NO. Furthermore, we determined an increase in the mean pH of saliva from 7.0 to 7.5, confirming the anti-cariogenic effect of the used NO3--rich beetroot juice.”

 

Betalains

Betalains are water-soluble plant pigments commonly used as a food colorant with a wide range of bioactive abilities.

More than 80% of pigments from red beets consist of betacyanins (betanin & isobetanin). They are susceptible to heat, light, and oxygen, thereby making them very unstable.

The following was stated in an article titled Current Knowledge on Beetroot Bioactive Compounds: Role of Nitrate and Betalains in Health and Disease: 

“Betalains are classified into two main groups according to their color: betacyanins have a red-violet color, while betaxanthins are yellow-orange. With regard to their chemical structure, betacyanins are made up of betalamic acid linked to a cyclo-3,4-dihydroxyphenylalanine. By contrast, betaxanthins feature an amino acid or amine linked to betalamic acid.” 

While there are currently no human studies, preliminary animal studies do show great potential for isolated betalain’s ability to modulate the inflammation cascade. In a review titled Betanin: A Food Colorant with Biological Activity, it is stated,

“Betanin is a scavenger of reactive oxygen species and exhibits gene-regulatory activity partly via nuclear factor (erythroid-derived 2)-like 2-(Nrf2) dependent signaling pathways. Betanin may induce phase II enzymes and antioxidant defense mechanisms. Furthermore, betanin possibly prevents LDL oxidation and DNA damage.” Human studies are going to be necessary to validate this information.

A review discussing the bioactive compounds in beets explicitly focusing on the benefits of gut microbiota and GI health it was stated,

“Beet extracts and pectin and pectic-oligosaccharides from beet have shown able to modulate positively gut microbiota composition and activity, with noticeable bifidogenic effects, in addition, to stimulate the growth and metabolism of probiotics. Beet betalains and phenolics seem to increase the production of metabolites (e.g., short-chain fatty acids) by gut microbiota and probiotics, which are linked with different beneficial effects on host health. The outstanding contents of betalains and phenolics with antioxidant, anti-inflammatory, and anti-carcinogenic properties have been linked to the positive effects of beet on gastrointestinal health. Beet should be a healthy choice for use in domestic meal preparations and a source of ingredients to formulate added-value functionalized food products.” 

Beet extract and freeze-dried powders have a wide range of uses in the functional food market. They have been shown to support antioxidant activity and the functionality and mechanisms of action of the end product.

A study titled Effect of Encapsulated Beet Extracts ( Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity stated,

“Beet has been used as an ingredient for functional foods due to its high antioxidant activity, thanks to the betalains it contains. The effects of the addition of beet extract (liquid and lyophilized) on the physicochemical characteristics, color, antioxidant activity (AA), total betalains (TB), total polyphenols (TP), and total protein concentration (TPC) were evaluated on stirred yogurt. The treatments (T1-yogurt natural, T2-yogurt added with beet juice, T3-added extract of beet encapsulated with maltodextrin, and T4-yogurt added with extract of beet encapsulated with inulin) exhibited results with significant differences (p < 0.05). The highest TB content was observed in T2 (209.49 ± 14.91), followed by T3 (18.65 ± 1.01) and later T4 (12.96 ± 0.55). The highest AA was observed on T2 after 14 days (ABTS˙ 0.819 mM TE/100 g and DPPH˙ 0.343 mM TE/100 g), and the lowest was found on T1 at day 14 (ABTS˙ 0.526 mM TE/100 g and DPPH˙ 0.094 mM TE/100 g). A high content of TP was observed (7.13 to 9.79 mg GAE/g). The TPC varied between 11.38 to 12.56 µg/mL.”  Therefore it was concluded, “The addition of beet extract significantly increased AA in yogurt, betalains being the main compounds responsible for that bioactivity.”

 

Beets: A Traditional Chinese Medicine Perspective

From a TCM perspective, beets are sweet in flavor and neutral in taste, and due to their high water content (being a fresh food), it is considered Yin (cooling) in nature.

The terms cooling and heaty act as a classification system describing the effect that symptoms and characteristics of food and herbs have on the body.

Beets’ primary function as a tonic food is to circulate Qi and disperse cold, nourishing the small and large intestines, liver, and heart. Because beets may support liver detoxification and nourish the heart, TCM believes they also calm the Shen, AKA the spirit.

Finally, beets nourish the blood and support a resolution to what TCM calls Blood XU (A collection of symptoms that present as blood deficiency).  

Summary of Important Information

Z Natural Foods hand-picks specific individual ingredients for our customers based on three concepts to provide the best quality product possible for supporting optimal well-being. 

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in humans
• Nitrates (NO3) are formed when nitrogen is combined with oxygen and are found in vegetables like beets. Nitrates are also what gives the meat a pinkish-red color.
• Nitrites (NO2) are a salt or ester of nitrous acid.
• The primary difference between the two compounds is the oxygen they possess. Nitrates contain three oxygen atoms, and nitrites contain two oxygen atoms.
• Nitrates turn into nitrites during a process called Entero-Salivary Circulation with bacteria and enzymes found in the mouth and body.
• The body produces a large number of nitrates and secretes them in the saliva and into the digestive tract, where they function as an antimicrobial, killing bacteria like salmonella, then back to the saliva.
• Nitrites are then converted into nitric oxide, which helps the body transmit arterial cells that relax the system and control cardiac rhythm supporting healthy blood pressure by dilating blood vessels which relax muscle cells. 
• If there is an excess amount of nitrites, it can also be converted into nitrosamides which are known to be carcinogenic.
• Nitrosamides are created when nitrates are exposed to high heat, like smoked and highly processed foods. While vegetables like beets are high in nitrates, the large amount of antioxidants is the key to preventing the nitrites from becoming nitrosamides.
• Nitric oxide is composed of nitrogen and oxygen and is created in the human body from dietary Arginine and nitrates. Its primary roles are as a vasodilator, vascular tone modulator, blood pressure, and hemodynamics (how blood flows through your blood vessels). In simple terms, nitric oxide is also an endothelium-derived relaxing factor (A vasodilator elaborated by vascular endothelial cells in response to various stress signals).
• Betalains are water-soluble plant pigments commonly used as a food colorant with a wide range of bioactive abilities. More than 80% of pigments from red beets consist of betacyanins (betanin & isobetanin). They are susceptible to heat, light, and oxygen, thereby making them very unstable.

 

This product is 100% natural and minimally processed. Taste, smell, texture, and color vary from batch to batch. Due to its nature, this powder tends to clump. If clumping occurs, lay the bag on a flat surface and place a towel over the bag. Then pound on the bag until the clumps break up. The towel will help protect the bag from damage.

Suggested Use: One tablespoon twice daily. One tablespoon of powder provides the nutrition of one beet. Use to add flavor, color, and nutrition to any recipe.

Mixing suggestion: To increase flavor and nutritional profile, combine with our organic carrot and spinach powder.

Botanical Name: Beta vulgaris.

Other Names: Garden Beet, Sugar Beet, Spinach Beet, White Beet, Mangel Wurzel, Sea Beet, Remolacha.

Parts Used: Beet Root.

Ingredients: Organic Beet Root.

Origin: Grown and dried in China and packaged with care in Florida, USA.

Certifications: Certified USDA Organic.