Effect of Carrot-Beet Based Beverages to Modulate Hypertension

Abstract

Background and aims: The objective of this study was to assess the effect of carrot and beetroot-based beverages to modulate hypertension in hypertensive subjects.

Methods: Two different combinations of carrot beetroot juice were prepared consisting of Beverage-I (carrot juice 20% and beetroot juice 80%) and Beverage-II (carrot juice 40%, beetroot juice 60%). Antihypertensive influence of beverages was assessed through physiological markers i.e. pulse rate, body temperature, systolic and diastolic blood pressure. Serum lipid profile including triglycerides, cholesterol, high density lipoprotein and low-density lipoprotein was also at start and at termination of the experimental trial.

Results: Results obtained at the end of study revealed that Beverage-I influentially reduced the pulse rate, systolic and diastolic pressure, triglycerides and LDL levels however, in case of total cholesterol, more pronounced effect was observed in subjects receiving Beverage II.

Conclusions: From the outcomes, it was concluded that both of these beverages showed modulation of hypertension and hence, these beverages can be employed in routine dietary therapy.