Beta Vulgaris Cicla
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Chard or Swiss chard (/tʃɑːrd/; Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade;[1] the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red.[2]
Chard was first described in 1753 by Carl Linnaeus as Beta vulgaris var. cicla.[6] Its taxonomic rank has changed many times: it has been treated as a subspecies, a convariety, and a variety of Beta vulgaris. (Among the numerous synonyms for it are Beta vulgaris subsp. cicla (L.) W.D.J. Koch (Cicla Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch var. cicla L., B. vulgaris var. cycla (L.) Ulrich, B. vulgaris subsp. vulgaris (Leaf Beet Group), B. vulgaris subsp. vulgaris (Spinach Beet Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch (Flavescens Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch var. flavescens (Lam.) DC., B. vulgaris L. subsp. vulgaris (Leaf Beet Group), B. vulgaris subsp. vulgaris (Swiss Chard Group)).[7] The accepted name for all beet cultivars, like chard, sugar beet and beetroot, is Beta vulgaris subsp. vulgaris.[8][9] They are cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Chard belongs to the chenopods, which are now mostly included in the family Amaranthaceae (sensu lato).
Swiss chard (Beta vulgaris cicla, BVc) and beetroot (Beta vulgaris rubra, BVr) are vegetables of the Chenopodiaceae family, widely consumed in traditional western cooking. These vegetables represent a highly renewable and cheap source of nutrients. They can be cultivated in soils with scarce organic material and little light and water. BVc and BVr have a long history of use in folk medicine. Modern pharmacology shows that BVc extracts possess antihypertensive and hypoglycaemic activity as well as excellent antioxidant activity. BVc contains apigenin flavonoids, namely vitexin, vitexin-2-O-rhamnoside and vitexin-2-O-xyloside, which show antiproliferative activity on cancer cell lines. BVr contains secondary metabolites, called betalains, which are used as natural dyes in food industry and show anticancer activity. In this light, BVc and BVr can be considered functional foods. Moreover, the promising results of their phytochemicals in health protection suggest the opportunity to take advantage of the large availability of this crop for purification of chemopreventive molecules to be used in functional foods and nutraceutical products.
The green beet (Beta vulgaris var. cicla L.) and red beetroot (B. vulgaris var. rubra L.) contain phytochemicals that have beneficial effects on human health. Specifically, the green beet contains apigenin, vitexin, vitexin-2-O-xyloside and vitexin-2-O-rhamnoside, while the red beetroot is a source of betaxanthins and betacyanins. These phytochemicals show considerable antioxidant activity, as well as antiinflammatory and antiproliferative activities. Vitexin-2-O-xyloside, in combination with betaxanthins and betacyanins, exerts antiproliferative activity in breast, liver, colon and bladder cancer cell lines, through the induction of both intrinsic and extrinsic apoptotic pathways. A significant body of evidence also points to the role of these phytochemicals in the downregulation of the pro-survival genes, baculoviral inhibitor of apoptosis repeat-containing 5 and catenin beta-1, as well as the genes controlling angiogenesis, hypoxia inducible factor 1A and vascular endothelial growth factor A. The multi-target action of these phytochemicals enhances their anticancer activity. Vitexin-2-O-xyloside, betaxanthins and betacyanins can be used in combination with conventional anticancer drugs to reduce their toxicity and overcome the multidrug resistance of cancer cells. In this review, we describe the molecular mechanisms that enable these dietary phytochemicals to block the proliferation of tumor cells and inhibit their pro-survival pathways. Copyright 2017 John Wiley & Sons, Ltd.
On April 30, 1774, Thomas Jefferson sowed \"white beet\", another name for leaf-beet or Swiss Chard. While Jefferson's variety was most likely a green leaf with white ribs, leaf-beet has long been known to come in \"many and variable colours,\" as noted by herbalist John Gerard in 1596. This packet contains an edible and ornamental mix of white, scarlet, and yellow-ribbed varieties.Direct sow Swiss Chard \"Mixed Colors\" (Beta vulgaris subsp. cicla) seeds every 2-4 weeks from early to late spring for a continuous harvest, then again in late summer. Swiss Chard can be grown in containers, and also tolerates some frost and may overwinter. Approximately 100 Swiss Chard \"Mixed Colors\" (Beta vulgaris subsp. cicla) seeds per packet.Share photos of your garden with us! @Monticelloshop #PlantingHistory
Beta vulgaris var. cicla, la acelga, es una subespecie de Beta vulgaris, al igual que las remolachas, betarragas y el betabel, aunque a diferencia de estas se cultiva para aprovechar sus hojas en lugar de sus raíces y sirve para el consumo en cualquier etapa de su período vegetativo.
The beet, Beta vulgaris is a plant in the Chenopodiaceae family. It is best known in its numerous cultivated varieties, the most well-known of which is the purple root vegetable known as beetroot or table garden beet. However, other cultivated strains include the leafy vegetables chard and spinach beets, as well as the root vegetable sugar beet, which is important in sugar production.
Speaking of chemical composition of Beta vulgaris one of the compounds, which content in beet root is high and it can cause side effect, should be mentioned. It is oxalic acid. Red beet belongs to oxalate-accumulating plants [14]. Therefore, regular consumption of red beet is contraindicated for people with urolithiasis.
The effect of raw beet juice and cooked beets on blood pressure of hypertensive subjects also has been tested [18]. Although both formulations of beetroot were effective in improving blood pressure, endothelial function and systemic inflammation, the raw beetroot juice had a greater antihypertensive effect. Nevertheless red beetroot boiling caused the highest loss of the total antioxidant activity [19]. Red beet peels and pulp exhibits high antioxidant activity after thermal processing (10 min, 80C) [20]. The highest betalain content was found in pressed juice obtained after microwave pretreatment [21]. Drying conditions of red beetroot affect betalain variance, and polyphenol microstructure changes. A strong thermal shock, provided by convection, followed by microwave wattage, leads to a better preservation of bioactive compound content [22].
Violet betacyanins are 3 times more stable when heated than yellow betaxanthin. To keep red beetroot quality, the use of new preservation techniques, high hydrostatic pressure, significantly reduces the number of sporage microorganisms with a slight degradation of pigments [23].
Fermentation is a quite promising direction in red beetroot juice processing. This method allows reduction of sugar content in red beetroot juice and modification of phytochemical pharmacokinetics. The profile and content of betalains in plasma and urine of volunteers after long-term exposure to fermented red beet juice has been studied [26]. During juice consumption, the contribution of betalain metabolites was higher than that of native betalains. Boiling, microbial activity and softening of the matrix of red beetroot due to spontaneous fermentation reduced the content of betanidin and vulgaxanthin-I by 51% - 61% and 61% - 88% respectively [27].n the juice.
Beta vulgaris has been ranked among the most potent antioxidant vegetables. The results of the study of antioxidant activity of apple peel, carrot pulp, as well as light and red grapes, red beetroot peel and pulp showed that the Beta vulgaris specific effect was less than that of grapes at maximal activity [29].
The administration of betalains from red beets provided a radio-protective effect in mice irradiated by 60Co in vivo [35]. Beetroot extract ingestion in mice after 10 days of beta-ray irradiation minimized DNA damage of splenocytes, boosted differentiation of hematopoietic stem cells into burst-forming units-erythroid, enhanced hematocrit and blood hemoglobin, and improved the survival rate of lethally exposed mice [36].
Besides considerable antioxidant and anti-inflammatory activity, Beta vulgaris phytochemicals provide an anti-proliferative effect in breast, liver, colon and bladder cancer cell lines, through the induction of both intrinsic and extrinsic apoptotic pathways. A significant body of evidence also points to the role of these phytochemicals in the down regulation of the pro-survival genes, baculoviral inhibitor of apoptosis repeat-containing 5 and catenin beta-1, as well as the genes controlling angiogenesis, hypoxia inducible factor 1A and vascular endothelial growth factor A [38]. As free-radical-scavenging reducing agents and phase II enzyme-inducing activators, red beet varieties with higher red pigment content [34].re more effective. Lee et al. [39].eported about betanin and betain anti-proliferative effects against HepG2 cancer cell lines in vitro. An interesting observation is that a liver cancer chemo-preventive effect was exhibited at a very low dose of red beetroot extract used in the study [40]. thus indicating that beetroot warrants more attention for possible applications in the control of malignancy.
Recently, the effect of red beet on carbohydrate metabolism, in particular, the dynamics of glycemia, both in normal conditions and in diabetes, is being actively studied. According to the morphological and biochemical results obtained in the experiment in streptozotocin-diabetic rats, the extract of Beta vulgaris cicla, when administered by gavage, reduces blood glucose levels by regeneration of the pancreatic beta-cells [47]. Consumption of soluble dietary fiber is correlated with decreased postprandial glucose and insulin responses and hence has beneficial effects on metabolic syndrome. Swiss chard (Beta vulgaris cicla) extracts exhibit hypo-glycaemic activity [48]. In an Australian study [49].ixteen healthy individuals were recruited to consume the test meals in a controlled single-blind cross-over design. Results revealed a significant decrease of the postprandial insulin response in the early phase (0 - 60 min) and a significantly lower glucose response in the 0 - 30 min phase (P < 0.05) after red beetroot juice consumption. 59ce067264