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Von Elbe, J.H. (2003) Betalains. In: Wrolstad, R.E., Acree, T.E., Decker, E.A., Penner, M.H., Reid, D.S., Schwartz, S.J., Shoemaker, C.F., Smith, D. and Sporns, P., Eds., Handbook of Food Analytical Chemistry. Pigments, Colorants, Flavors, Texture, and Bioactive Food Components, John Wiley and Sons, Inc., New York, 123-131.

has been cited by the following article:

• TITLE: Stimulating Effect of Red Beetroot (Beta vulgaris) Juice, Fractioned by Membrane Ultrafiltration, on Iron Absorption in Chicken Intestines

  AUTHORS: D. Babarykin, G. Smirnova, G. Krumina, S. Vasiljeva, Z. Krumina, N. Basova, A. Fedotova

  KEYWORDS: Iron Intestinal Absorption, Red Beetroot Juice, Ultrafiltration, Chickens

  JOURNAL NAME: Journal of Biosciences and Medicines, Vol.6 No.11, November 16, 2018

  ABSTRACT: Iron deficiency is one of the leading risk factors for disability and death worldwide. Targeted iron supplementation with pharmaceuticals is widely used, but oral iron salt ingestion often causes side effects—nausea, vomiting, abdominal pain. The present study demonstrated that red beetroot juice (RBRJ) contains a compound or compound complex with the ability to specifically stimulate duodenal iron absorption, shown in experiments in vitro, in situ and in vivo. The effect does not depend on juice sugar and ascorbic acid concentration. Fractionated RBRJ impact on iron absorption is dose dependent. This phenomenon is described for the first time.