Background and aims: Beetroot (Beta vulgaris L.) is rich in phenolics and flavonoids known to improve cardiovascular health. The present randomized, assessor-blind, cross-over study was undertaken to evaluate and compare the effects of raw beetroot juice (RBJ) and cooked beetroot (CB) beetroot juice on endothelial function, blood pressure, and inflammation in subjects with essential hypertension.

Methods: 24 hypertensive subjects aged 40-65 years were randomly assigned to either
250 mL/day RBJ or 250 mg/day CB for a period of two weeks. After a two-week wash-out period, each subject was assigned to the alternate treatment for another two weeks. Systolic (SBP) and diastolic blood pressures (DBP), flow-mediated dilation (FMD) and tumor necrosis factor-α (TNF-α), were measured at baseline and at the end of each period of study, the data were analyzed by software SPSS and SAS.

Results: It is shown hs-CRP and TNF-α were significantly lower and FMD was significantly higher after treatment with RBJ than after CB (P<0.05). FMD were significantly (P<0.05) increased and systolic, diastolic blood pressures and TNF-α were significantly (P<0.05) decreased when treated with RBJ or CB.

Conclusion: Although both forms of beetroot were effective in improving blood pressure, endothelial function and systemic inflammation, the raw beetroot juice had higher antihypertensive, endothelial function and systemic inflammation effects.