‘Could have significant long-term health benefits’
Scientists recently revealed the revitalizing effect of beet juice on the elderly.
Researchers discovered that beetroot juice significantly lowered blood pressure in older people. Accordingly Good News NetworkUniversity of Exeter followed up on previous research ‘showing’ [how] A high-nitrate diet may lower blood pressure… [and] risk of heart disease.”
Beetroot juice is especially important for older people as it is rich in nitrates and nutrients that nourish a healthy heart.
“When older adults drank concentrated beetroot juice twice daily for two weeks, their blood pressure dropped, an effect not seen in a younger group used for comparison,” Good News Network reported.
The main difference between the age groups was the change in the oral biomes of the subjects under thirty and those over sixty.
The juice changed the makeup of what was in the elderly test subjects’ mouths by suppressing potentially harmful bacteria, and in turn, participants “experienced a notable reduction in Prevotella bacteria in the mouth… and an increase in the growth of known health-promoting bacteria, such as Neisseria.”
This discovery is in line with previous understandings of how nitrate-heavy foods can positively affect important inner workings of the human body.
Evidence has shown that nitrates not only aid heart health but also provide other benefits, such as increased protection against metabolic diseases and more efficient food processing. According to NCBI.
Studies like this create a sense of hope for those looking to maintain the long-term health of their bodies, and as more research is conducted diet changes More important discoveries will emerge that humans can apply.
Study author Anni Vanhatalo, a professor at the University of Exeter, emphasized that “encouraging older adults to consume more nitrate-rich vegetables may have important long-term health benefits,” but also clarified that “if you don’t like beets, there are many nitrate-rich alternatives such as spinach, arugula, fennel, celery and kale.”
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