Evidence supporting the use of: Beet
For the health condition: Triglycerides (high)

Links: Go back one page, Tool main page, Ingredients list, Health conditions list, Body systems list

Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Beet (Beta vulgaris), particularly in the form of beetroot juice, has been studied for its potential effect on lipid profiles, including triglyceride levels. The scientific interest stems from beetroot's high content of dietary nitrates, antioxidants (such as betalains), and fiber, which are theorized to benefit cardiovascular health. Several small-scale human and animal studies have investigated beetroot’s impact on triglycerides. Some research indicates that beet supplementation may modestly reduce triglyceride levels, possibly due to improved endothelial function and reduced oxidative stress; however, study outcomes have been inconsistent, with many failing to show significant or clinically meaningful reductions in triglycerides.

A 2016 randomized controlled trial found that beetroot juice supplementation did not significantly alter triglyceride concentrations in healthy participants, while some animal studies have suggested lipid-lowering effects. A 2021 review concluded that beetroot's effect on triglycerides is limited and inconclusive, with greater promise in lowering blood pressure rather than improving lipid profiles. Traditional use of beet for high triglycerides is not well-documented, so the rationale for its use is primarily based on scientific investigation rather than historical precedent.

In summary, while beetroot shows cardiovascular benefits and limited triglyceride-lowering potential in some studies, the overall scientific evidence is weak (rated 2/5) and does not strongly support beetroot as a treatment for high triglycerides. More robust, large-scale clinical trials are needed to clarify its efficacy.

More about beet
More about Triglycerides (high)

Other ingredients used for Triglycerides (high)

3-(4-hydroxy-3-methoxyphenyl)prop-2-enoic acid
4-hydroxyisoleucine
Adzuki bean
Akkermansia muciniphila
algal oil
Algal protein
Algalin
Alliin
Almond fruit
Alpha methyl tetradecylthioacetic acid
Alpha phytosterol
alpha-linolenic acid (ALA)
alpha-lipoic acid
amaranth
AMP-activated protein kinase (AMPK)
ampelopsin
anchovies
anthocyanins
apple
arabinoxylan
argan nut oil
arjun tree
arjuna
arjunic acid
Arjunolic acid
Aronia melanocarpa
artichoke
Ascophyllum nodosum
ashitaba
ashwagandha
astaxanthin
astragaloside
avocado
banaba
beet
berberine
bergamot
beta-glucan
black currant
black garlic
black ginger
black tea
blueberry
bottle gourd
Brassica
Brazil nut
broccoli
brutieridin
Buckwheat
Buglossoides arvensis
calamari oil
Calanus finmarchicus
California chia
camelina oil
capsiate
cardarine
carnosic acid
cashew
catechins
chia seed
Chinese fleeceflower
Chitin-Glucan Complex
chitosan
chlorogenic acid
chokeberry
choline
cocoa
cod liver oil
Coleus forskohlii
conjugated linoleic acid (CLA)
cordyceps
coriander
corosolic acid
crocetin
cruciferous
Crypthecodinium
cyanidin
cynarin
daidzein
daidzin
danshen
DHA (docosahexaenoic acid)
diallyl disulfide (DADS)
diallyl trisulfide (DATS)
diosgenin
docosahexaenoic Acid
DPA (docosapentaenoic acid)
dragon fruit
Echium
Ecklonia
eicosapentaenoic acid
Eicosatetraenoic acid
emblicanin
EPA (eicosapentaenoic acid)
epigallocatechin gallate (EGCG)
eriocitrin
fish
fish protein
Flammulina velutipes
flavanols
flavanones
flaxseed
fo-ti
fruit and vegetable blend (proprietary)
fucosterol
fucoxanthin
genistein
genistin
Ginsenosides
glucomannan
Glucoraphanin
goji berry
grape
grapefruit
green tea
guar gum
guggul
Guggulsterones
Gypenoside
hawthorn
hesperetin
hibiscus
horse gram
hydroxycinnamic acid
hydroxytyrosol
inulin
Irvingia gabonensis
isoflavones
jiaogulan
Jicama
Kaempferide
Kaempferol
kale
Kamut
kidney beans
kiwi
knotweed
Konjac
krill oil
kuding tea
kudzu
Kutkins
l-carnitine
L-taurine
lecithin
Legume protein
Lentil
lignans
lingzhi
linoleic acid (LA)
linseed oil
lupin
lycopene
macadamia
magnesium
mangiferin
maqui berry
Marine fat
Maslinic acid
Matcha
Mate
Millet
Monacolin
Monounsaturated fat
Mortierella alpina
Mulberry
Myricetin
Nannochloropsis
Naringenin
Naringin
Niacin (vitamin B3)
Nobiletin
oat
oleanolic acid
oleic acid
Oleuropein
olive
omega-3 fatty acids
omega-7 fatty acids
omega-9 fatty acids
oolong tea
Osthole
oyster mushroom
palmitoleic acid
pantethine
perilla
Phaeophyceae
phospholipids
Phytoestrogens
Piceid
pine bark
Pinolenic acid
Pistachio
Plankton
plant sterols
Pleurotus eryngii
Plukenetia volubilis
polychitosamine
Polydatin
polymethoxylated flavones
polyunsaturated fat
pomegranate
pomelo
pu-er tea
Puerarin
punicalagins
purple tea
quercetin
quinoa
rapeseed oil
red yeast
red yeast rice
resveratrol
Rooibos
Rosa roxburghii
S-allylcysteine
Sacha Inchi
safflower oil
Salacia
Salba Oil
Salidroside
Salmon Oil
Salvianolic acid
Schisandrins
Schizochytrium
Schizochytrium Oil
sesame
Sesamin
Sesamolin
Shilajit
Silybin
silymarin
Sitosterol
Soy
Soy Protein
soybean
spirulina
Stearidonic acid
sterols
Stilbenoid
strawberry
sunflower
Tagatose
Tangeretin
Tanshinone
Taurine
Taxifolin
Tejocote
Tetradecylthioacetic acid
Theabrownin
Theaflavin
Thylakoid
tocotrienols
Trans-pterostilbene
Trimethylglycine (TMG)
ubiquinol
Ursolic Acid
vegetable and fruit blend (proprietary)
vegetable oil
Vegetable Protein
Vine tea
vitamin C
Wakame
Walnut
Yerba mate
Zinc
β-nicotinamide mononucleotide (NMN)