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Effects of Betalains and Betacyanins on Atherogenic Risk Factors in Patients with Atherosclerotic Cardiovascular Disease

Abstract

This study evaluated the potential impacts of supplementation with betalain-rich extracts of foods on some atherosclerotic risk factors in coronary artery disease patients. During an acute phase, 48 male patients received about 50 mg betalain/betacyanin, and their blood and urine samples collected at 3, 8, and 24 hours after supplementations. Also, in a pilot randomized crossover trial, these participants were allocated to two-week interventions (a betacyanin-rich supplement of Opuntia stricta, a betalain-rich supplement of red beetroot and a placebo) with two-week washout periods. Then, their plasma samples were collected at the baseline and after two-weeks’ periods. The concentration of betanin in plasma and urine samples were determined using HPLC methods. Also, homocysteine and glucose levels, lipid profile, and blood pressure were analyzed. Additionally, quality of life and dietary intake assessed. After these interventions, minimal amounts of betanin found in plasma and about 0.13 – 0.93 % in urine. Also, both supplements significantly decreased the concentration of homocysteine, glucose, total cholesterol, triglyceride, and LDL. Also, betalain-rich supplement lowered both systolic and diastolic blood pressures. Nevertheless, the clinically meaningful changes only found in the case of Hcy, LDL, and non-HDL-c concentrations. It seems that food sources of betalains can be considered as functional foods because they improve lipid profile and levels of homocysteine, glucose, blood pressure, and quality of life to some extent.

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Publication details

The article was received on 31 Aug 2019, accepted on 21 Oct 2019 and first published on 25 Oct 2019


Article type: Paper
DOI: 10.1039/C9FO02020A
Food Funct., 2019, Accepted Manuscript

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    Effects of Betalains and Betacyanins on Atherogenic Risk Factors in Patients with Atherosclerotic Cardiovascular Disease

    P. Rahimi, S. A. Mesbah-Namin, A. Ostadrahimi, S. Abedimanesh, A. Separham and M. Asghari jafarabadi, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C9FO02020A

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