ISABB Journal of
Food and Agricultural Sciences

OFFICIAL PUBLICATION OF THE INTERNATIONAL SOCIETY OF AFRICAN BIOTECHNOLOGISTS AND BIOSCIENTISTS
  • Abbreviation: ISABB. J. Food and Agric. Sci.
  • Language: English
  • ISSN: 1937-3244
  • DOI: 10.5897/ISABB-JFAS
  • Start Year: 2011
  • Published Articles: 29

Full Length Research Paper

Effect of red beetroot (Beta vulgaris L.) intake on the level of some hematological tests in a group of female volunteers

Nora M. Al-aboud
  • Nora M. Al-aboud
  • Department of Biology, Umm Al-Qura University, Mecca, Saudi Arabia.
  • Google Scholar


  •  Received: 29 October 2017
  •  Accepted: 29 January 2018
  •  Published: 28 February 2018

Abstract

The plant kingdom constitutes a source of new chemical compounds which may be important owing to their potential use in medicine and other applications. This study discussed the effect of taking 8 g of beetroot (Beta vulgaris L.) for 20 days on the blood samples of female volunteers where the hemoglobin levels before and after the study was recorded. The results showed mild increase in hemoglobin readings, decrease in total iron binding capacity (TIBC), increase in ferritin and decrease in transferrin. Also, there was mild increase in serum iron levels after taking beetroot. Regarding MCV, it showed mild increase in four volunteers only. However, more research is needed to clearly identify mechanisms of action and proper dosing patterns to maximize the performance benefits of beetroot.

Key words: Beetroot, Beta vulgaris L., iron.