The role of beta vulgaris (beetroot) in hemoglobin (Hb) elevating in patients with Anemia due to iron deficiency

Kadhem, Wejdan M.; Enaya, Hanaa; kadhom, Arshed S.

doi:10.29079/vol17iss2art518

Cited by 3 publications

(2 citation statements)

References 3 publications

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“…(Sudikno, 2014) Pengobatan anemia defisiensi besi dan anemia defisiensi asam folat didasarkan pada koreksi faktor penyebab dan terapi zat besi serta terapi asam folat oral. Selain dari suplemen makanan, zat besi dan asam folat juga dapat diperoleh dari makanan, misalnya: buah bit, sayur mayur, daging ayam, daging sapi, daging domba, daging sapi, kedelai, kacang hijau, kacang almond, gandum, biji ketumbar, daun-daunan, bayam, tuna, produk fermentasi seperti tahu, tempe dan lain-lain (Kadhem, 2018) Bit (Beta vulgaris) atau biasa disebut bit merupakan salah satu famili Chenopodiaceae yang berasal dari Inggris dan Amerika Utara namun merupakan buah yang mudah ditemukan juga di Indonesia, harganya terjangkau dan memiliki banyak keunggulan, salah satu kelebihannya adalah . bahwa buah bit dapat digunakan sebagai alternatif pengobatan anemia dan sebagai sarana pencegahan anemia.…”

Section: Pendahuluanunclassified

Effectiveness of Feeding Beets on Changes in Hemoglobin in Pregnant Women

Nurjanah,

Umami,

Jumita

2023

JGK

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Pregnant women are a group that is vulnerable to anemia. Anemias that commonly occur in pregnant women are iron deficiency anemia and folic acid deficiency anemia. This can be caused by excessive use of iron and folate during pregnancy, blood loss after delivery, decreased iron and folic acid during pregnancy, and insufficient food intake. Beets are a fruit that can be used as an alternative treatment for anemia and can also be used to prevent anemia because of several of the ingredients in it. The aim of this study was to determine changes in hemoglobin levels in the working area of the Muara Bangkahulu Community Health Center, Bengkulu City in pregnant women after giving beets. This research is a pre-experimental study with a one group pre-test-post-test design, data normality was tested with Shapiro-Wilk and continued with a paired t test. The results of this research analysis provide a P-value of 0.000 (Pandlt; 0.005). From this it can be concluded that there is a change in the hemoglobin levels of pregnant women after giving beets, so that the difference before and after giving beets is 2.54 g/dl from the original hemoglobin.

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Section: Pendahuluanunclassified

Effectiveness of Feeding Beets on Changes in Hemoglobin in Pregnant Women

Nurjanah,

Umami,

Jumita

2023

JGK

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“…Spinach is one of the alternative plants to fulfill the Fe needs of adolescents with anemia. Furthermore, one of the natural food ingredients that can overcome anemia is beetroot [6]. This beet fruit is classified as a functional food due to its good impact on health.…”

Section: Introductionmentioning

confidence: 99%

Beetroot Juice and Red Spinach Juice to Increase Hemoglobin Levels in Anemic Adolescent Girls

Purba

Paruntu

Ranti

et al. 2021

Open Access Maced J Med Sci

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BACKGROUND: The problem of iron (Fe) deficiency anemia in adolescents often occurs due to incorrect food habits caused an imbalance in nutritional intake and the recommended dietary adequacy. Spinach and beetroot are alternative plants to meet the Fe needs of anemic adolescents. The content of Vitamin C or ascorbic acid in beets and spinach can help absorb Fe in the body. Beetroot also contains relatively sufficient Fe beneficial in overcoming anemia caused by Fe deficiency. AIM: This study aimed to determine the effect of beetroot juice and red spinach juice on increasing hemoglobin (Hb) levels in anemic adolescents. METHODS: It was a Quasi Experiment with a pretest-posttest, non-equivalent control group design. The research subjects were twenty people per group of anemic adolescent girls. RESULTS: In this study, after 2 weeks of beetroot juice intervention to anemic adolescent girls, there was an increase in Hb levels from 11.47 g/dl to 12.02 g/dl. The increase in Hb levels was statistically different (Paired t-test) (p < 0.05). However, the 2 weeks of red spinach juice intervention also experienced an increase in Hb levels, from 11.4 g/dl to 12.08 g/dl. The increase in Hb levels was statistically significant (p < 0.05). CONCLUSION: An effect of beetroot juice and red spinach juice consumption on Hb levels of anemic adolescent girls.

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Nutritional Composition, Sensory Properties and Antioxidant Activity of a Newly Developed Instant Cream Soup made from Shrimp (Litopenaeus Vannamei) and Beetroot (Beta Vulgaris l.)

Angkasa

Muttalib

Chandra

et al. 2021

Curr Res Nutr Food Sci

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Shrimp (Litopenaeus vannamei) and beetroot (Beta vulgaris l.) are two promising protein and mineral food sources. Both have a high potential to be developed as a cream soup that can alleviate micronutrient (iron and folic acid) deficiencies among pregnant women. To our knowledge, lack of effort to develop a cream soup made from marine products, particularly shrimp, was classified as one of the most perishable foods. The current study tries to develop cream soup formulas and examine their nutritional composition, sensory properties, and antioxidant activity. The ratio of shrimp and beetroot were formulated into F0 (200g: 0g); F1 (150g: 50g); F2 (100g: 100g); and F3 (50g: 150g) and were dried in drum dryer to produce instant cream soup. Proximate and other micronutrient content analyses were carried out in an accredited laboratory. At the same time, 16 semi-trained panellists evaluated sensory properties (descriptive test). At the same time, antioxidant activity was determined by the DPPH method and expressed as IC50. All formulations met the national standard for instant cream soup. F2 had a score above 7.0 for all hedonic parameters and had determined as the best formula. F2 contained, per 100 gram, 49.25% carbohydrate, 10.26% fat, 26.68% protein, 4.75% moisture, 9.05% ash, 1.69 mg iron and 14.68 µg folic acid. F2 fulfilled the 'high protein' and 'iron source' nutrition claims based on the Indonesian Food Drugs Administration standard (BPOM). The antioxidant activity (IC50) of the best formula was about 15.49 ppm. The combination of marine and plant-based foods into instant food products by drum drying mechanisms can be used to produce a nutritious, desirable, and alternative antioxidant food source as well as practically easy to serve.

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The role of beta vulgaris (beetroot) in hemoglobin (Hb) elevating in patients with Anemia due to iron deficiency

Cited by 3 publications

References 3 publications

Effectiveness of Feeding Beets on Changes in Hemoglobin in Pregnant Women

Effectiveness of Feeding Beets on Changes in Hemoglobin in Pregnant Women

Beetroot Juice and Red Spinach Juice to Increase Hemoglobin Levels in Anemic Adolescent Girls

Nutritional Composition, Sensory Properties and Antioxidant Activity of a Newly Developed Instant Cream Soup made from Shrimp (Litopenaeus Vannamei) and Beetroot (Beta Vulgaris l.)

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