3 results for “Beta vulgaris”

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Research ArticleOpen accessPhrase in the titleChemical Composition and Antibacterial Activity of Subcritical CO2 Extract of Beta vulgaris L.Aidana Yerubay, Saule Akhmetova et al.The perpetual quest for novel antimicrobial agents is an ongoing endeavor within the scientific community. Contemporary investigations concerning members of the family Amaranthaceae, Beta vulgaris, have disclosed significant therapeutic properties in plants that were formerly exclusively employed as dietary resources. The roots and stems of red beets (Beta vulgaris L. var. conditiva) have been found to possess medicinal properties attributed … …OnLine Journal of Biological Sciences, Vol. 24, Issue 2 · 4 Jan 2024 · 4,970 accessesView PDF Cite

Research ArticleOpen accessPhrase in the titleStudy of Chemical Composition of Extract from Beta Vulgaris Seeds and its Cytotoxic ActivityAiman Konkabayeva, Margarita Ishmuratova, Gulmira Tykezhanova et al.Nowadays, a variety of plants is being investigated with the aim of developing new medicines with improved properties and expanding the range of efficient and safe preparations. Modern studies of representatives of the family Amaranthaceae (Beta vulgaris) have revealed medicinal properties in plants that were used previously only as food. Many medicinal properties are due to the presence of betalains … …OnLine Journal of Biological Sciences, Vol. 21, Issue 2 · 27 May 2021 · 6,220 accessesView PDF Cite

Research ArticleOpen accessIn the abstractIn vitro Effects of Beet Root Juice on Stimulated and Unstimulated Peripheral Blood Mononuclear CellsChristiana Winkler, Barbara Wirleitner, Katharina Schroecksnadel et al.Intake of fruits and vegetables rich in antioxidants is suggested to reduce the incidence of cancer and coronary heart disease in humans. Exceptional antioxidant activity of beet root extracts has been reported. Likewise in animal models, e.g., extracts of red beetroot Beta vulgaris var. rubra revealed significant tumor inhibitory effects. Red beetroot concentrate is universally permitted as a food ingredient. … …American Journal of Biochemistry and Biotechnology, Vol. 1, Issue 4 · 31 Dec 2005 · 9,522 accessesView PDF Cite