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ORGANIC BEET LEAVES AND STALKS JUICE ATTENUATES HDL-c REDUCTION INDUCED BY HIGH-FAT MEAL IN DYSLIPIDEMIC SUBJECTS: A PILOT RANDOMISED CONTROLLED TRIAL
- Gomes, A.P.O, Ferreira, M.A, Camargo, J.M., Araújo, M.O., Mortoza, A.S., Mota, J.F., Coelho, A.S.G., Capitani, C.D., Coltro, W.K.T., Botelho, P.B.
- Nutrition 2019
- acute effects, biomarkers, blood sampling, cardiovascular diseases, cholesterol, diastolic blood pressure, glucose, glycemic control, high density lipoprotein, high fat foods, hyperlipidemia, insulin, nitrates, nitrites, nitrogen oxides, organic foods, placebos, polyphenols, risk factors, triacylglycerols, vegetable juices
- : Beet leaves and stalks (BLS) are rich in polyphenols, but their effect on risk factors for cardiovascular disease in humans has not yet been investigated. Thus, we sought to analyze the acute effect of BLS juice, containing different concentrations of polyphenols, on lipemia, glycemic control, oxide nitric concentration and blood pressure (BP) in dyslipidemic subjects after a high-fat meal.: In a randomized, double-blind, placebo-controlled, crossover pilot study, dyslipidemic subjects aged 20–59 years were fed a single high-fat meal supplemented with a placebo or one of two organic BLS juices rich in polyphenols (32.0 or 77.5 mg EAG/100mL) with a 1-week washout. Thus, each group was composed of 13 subjects. Blood samples were obtained at fasting and 30, 60, 120 and 180 min after intervention. Total cholesterol, high-density lipoprotein (HDL), triglycerides (TG), glucose, insulin, nitrite and nitrate (NOx) and BP were assessed in each time. The high-fat meal increased TG levels after 120 (P<0.001) and 180 minutes (P<0.001) and reduced HDL-c after 60 minutes (p<0.05). This reduction was attenuated in both groups that received BLS juices after 120 minutes (P=0.005). A reduction in diastolic blood pressure within groups that received BLS juice was also observed. There was no significant difference between groups for others biomarkers.: The beet leaves and stalks juice was able to attenuate the reduction of HDL-c induced by a high-fat meal.