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Table 1 Composition of some constituents in Beta vulgaris juice (BVJ)

From: The synergistic hepatoprotective potential of Beta vulgaris juice and 2,3- dimercaptosuccinic acid in lead-intoxicated rats via improving the hepatic oxidative and inflammatory stress

Content Constituents
1823.000 ± 87.000 Phenolics (μg 4-HCA Eq/ g BVJ)
14,187.000 ± 216.000 Flavonoids (μg RU Eq/ g BVJ)
88.394 ± 0.063 Anthocyanins (μg Cy-3-glc Eq./g BVJ)
96.526 ± 9.717 Tannins (μg catechin Eq/ g BVJ)
5730.000 ± 40.000 Total betalains (μg/g BVJ)
3680.000 ± 70.000 Betacyanins (μg/ g BVJ)
2040.000 ± 50.000 Betaxanthins (μg/ g BVJ)
105.666 ± 30.819 Vitamin C (μg/ g BVJ)
HPLC analysis of Phenolic compounds (μg g− 1 BVJ)
 16.021 Quinol
 ND Caffeine
 881.732 Quercitin
 ND Rutin
 35.074 Rosmarinic acid
 132.339 Benzoic acid
 ND Ferulic acid
 0.386 Ellagic acid
 1031.673 Syringic acid
 0.867 Gallic acid
 35.297 Vanillic acid
 121.048 o- Coumaric acid
  1. Results are presented as Mean ± SE (n = 3). HCA Hydroxyl cinnamic acid, RU Rutin, Cy-3-glc Cyanidin-3-glucoside, Eq Equivalent, ND Not detected.