Professional Documents
Culture Documents
Running Head: Pomegranate vs. beet juice on blood glucose and serum
antioxidants
Author: Karina Jaime Carbajal, School of Exercise and Nutritional Sciences, San Diego State University,
Corresponding author: Dina Metti, MS; Department of Exercise and Nutritional Sciences; San Diego
NUTR 302 students were participants in a research study conducted within the PSFA laboratory
in San Diego State University. This study was unique in that it was conducted on two separate
days with a week washout period, it only used pomegranate and beet juices, and it tested for
blood glucose and serum antioxidants simultaneously. It aimed to specifically compare the
differences that beet and pomegranate juices had on the blood glucose and serum antioxidant
levels throughout the two hours after consumption in the participants. The 21 participants (N=21)
were required to fast for a minimum of five hours prior to the study, drink the provided juice,
minutes, and 120 minutes, draw blood for later antioxidant measurements at baseline, 60
minutes, 90 minutes, and 120 minutes, have a week washout period, and repeat with the second
juice. The 6 oz. of water with the tablespoon of beet root powder significantly provided more
antioxidants than the 5.7 oz. of pomegranate juice (p <0.05). Both juices affected the blood
glucose levels in similar ways providing no significance (p<0.05). In conclusion, the beet root
powder juice provided more antioxidants than the pomegranate juice while acting similarly on
In 2015, three of the ten leading causes of death worldwide had to do with cardiovascular
disease (CVD) and diabetes1. CVD is an umbrella term for the ischemic heart disease (IHD),
stroke, high blood pressure, cardiac arrest, and more. Stroke and IHD were the leading two
causes, and diabetes was in the sixth ranked cause1. For diabetes, cardiovascular complications
increase the diabetes-related morbidity2. All of these diseases that contributed to so many deaths
worldwide are connected and affect a lot of the same people, meaning that some of the causes
and roots to these diseases are connected as well. Specifically, they all can be stemmed from the
What happens in IHD and stroke patients is that low density lipoproteins (LDL) get
deposited into arteries, the LDL gets oxidized by free radicals, the smooth muscle surrounding
arteries grows, artery walls thicken with this plaque, and blood flow gets restricted. With a
restricted blood flow, the heart struggles to pump blood throughout the body, which can cause
the heart to not receive enough of the blood it needs to pump again. Or, the plaque builds up and
then either some of the plaque detaches and travels through the arteries until reaching the smaller
ones which it then clots, or by restricting blood flow at the site of the LDL oxidation. The issue
here overall is the oxidation of LDL which antioxidants can help prevent.
Antioxidants work by having electrons they can freely donate to the free radicals. All the
free radicals want is the electrons; if antioxidants are present to donate the electrons, everything
stays neutral and healthy. However, if antioxidants are not present, then the free radicals take the
electrons they want from LDL which makes it oxidized and increase the risk for the
beforementioned IHD and stroke. This was shown to be true in a study that measured not only
the serum antioxidants in their participants, but also measured the oxidized LDL levels3. They
found that there was indeed the correlation of more antioxidants leading to less oxidized LDL3.
People with type 2 diabetes need to worry about their blood glucose levels. For them, it’s
important to be aware of how juices affect blood glucose levels so that they could pick the one
that would make the lesser spike. This is due to the fact that too much glucose in their arteries,
that isn’t absorbed because of their insulin problems, can cause significant damage to their
arteries. This uncontrolled blood glucose level also increases the risk for CVD related mortality
Fiber works by forming a gel in the stomach and making the gastric emptying rate slow
down. This decrease in speed results in the blood glucose being released into the blood slower
and lessening the severity of high blood glucose levels mentioned above. This relationship was
looked into in a study that used rice bran to try to help stabilize blood glucose4. They found that
participants that were given the fiber-rich rice bran had better blood glucose levels4.
Pomegranates and beetroots are both foods known for having antioxidants and fiber.
Pomegranates have polyphenols that are known to suppress inflammation and help with cancer5.
While this does not show their specific help with LDL, it shows that they are full of antioxidants
with benefits in reducing general oxidative stress. Beet root is also known to have both
polyphenols and flavonoids which also help combat oxidative stress, and it is highly bioavailable
according to a study done by testing a variety of different beetroot juices6. Both fruits are also
high in fiber, yet juicing could make this different; that’s how this study can help add on to the
serum antioxidants simultaneously in attempt to find which juice (between the pomegranate and
beetroot juices) would both not cause a spike in blood glucose while still providing antioxidants.
The serving sizes for the juices were: 5.7oz of pomegranate juice and 6oz of water mixed with
one tablespoon of beetroot powder. Since both the pomegranate and beet juice had high
concentrations of polyphenols, but the beetroot juice was the only one that still contained fiber
and had less sugar, it was hypothesized that both the beet and pomegranate juices would have
affected serum antioxidants in the same way, but that beet juice would have caused a slower and
Study Design
The study design for this research study was a quasi-experimental crossover with a
seven-day washout period. There was no random assignment of juices to participants; they all
drank the same juice on the same day and participated again a week later with the same second
juice.
Participants
The participants were all volunteers that were enrolled in San Diego State University’s
Nutrition 302L. There was a total of 21 participants (N=21) with 5 males and 16 females.
Participants could not participate if they had not met the fasting requirements, had any allergies
to pomegranates of beet root juices, could not handle the blood draw requirements, or were
Procedure
Before beginning the experiment, the participants were told exactly what would happen
on each day of the studies. They were told to fast for the five hours prior to their class period
where the experiment would begin. Before the class started, students not participating in the
study were asked to help prepare the juice that would be tested on that day. When the
participants came in, they first checked their baseline blood glucose levels using a Medtronic
glucometer and, separately, collected approximately 400uL of their blood in small heparinized
vials. They then drank the juice that would be tested for that day. After 15, 30, and 45 minutes,
they checked their blood glucose levels with the glucometer. At the 60, 90, and 120 minute
markers, they checked their blood glucose again and collected an additional 400uL of their blood
each of those times. Every blood glucose draw and blood collection was done with a finger prick
flowed by pumping the finger to get enough blood for either or each test. The heparinized vials
with the 400uL of blood were each centrifuged at 4,000 RPM for 10 minutes by the students that
did not participate in the study. Then, the plasma was collected and stored in Eppendorf tubes at
-70 °C for no more than 2 weeks. This process was then repeated a week later with the second
juice.
At the end of the study, the antioxidants in the serum were tested for. Again, this was for
the four blood collections done each day of the study (at baseline, 60, 90, and 120 minutes). The
Trolox Equivalent Antioxidant Capacity (Cayman Chemical, Ann Arbor, Michigan) assay kit
was used for this. Metmyoglobin was added to the 2,2’-azino-bis (3-ethylbenzthiazoline-6-
sulfonic acid) (ABTS). Since the metmyoglobin is an oxidation chemical, it would change the
ABTS into ABTS+. The antioxidants from the juices, however, would prevent the ABTS
oxidation at different levels depending on its concentration and ability. This is why the serum
and metmyoglobin mixture was read at the 405nm absorbance. The lighter the serum was, the
Statistical Analysis
The data were analyzed using repeated measures in analysis of variance (ANOVA). Since
it was analyzed after all the data were collected, it was considered to be analyzed in the
Bonferroni post-hoc manner. Both the glucose and antioxidant levels were intervened in during
the study via the juices and analyzed for. The alpha value was set at p<0.05 so that any data had
to have a p-value of (p<0.05) to be considered significant. After finding significance (p<0.05) for
the antioxidants, a pairwise comparison test was also done to find where exactly the significance
was.
Results:
The participants used in this study were an average of 25 years old give or take 7.42
years. The average weight was 142.2±27.2 pounds. The average height was 66±22.04 inches.
Finally, the average body mass index (BMI) was 22.9±3.32 kg/m2.
In regard to the blood glucose, the beet and pomegranate juices at each of the seven time
markers (baseline, 15, 30, 45, 60, 90, 120 minutes) showed no significant (p<0.05) difference.
The averages for the baseline, 15, 30, 45, 60, 90, and 120-minute blood glucoses after the
mg/dL respectively (Figure1). The averages for the baseline, 15, 30, 45, 60, 90, and 120-minute
blood glucoses after the beetroot juice consumption were 102.053±13.705 mg/dL,
mg/dL, 109.000±21.520 mg/dL, and 110.842±14.901mg/dL respectively (Figure 1). A bar graph
showing the data for both the juices’ blood glucose effect can be seen in Figure 2 of the
appendices.
In regard to the antioxidant level, the beet and pomegranate juices did show significance
(p<0.05) difference between both the baseline and 90-minute mark and between the baseline and
120-minute mark. The averages for the baseline, 60, 90, and 120-minute serum antioxidants after
and 1.979±0.848mM respectively (Figure 3). The averages for the baseline, 60, 90, and 120-
minute serum antioxidants after the beetroot juice consumption were 1.684±0.609mM,
appendices.
Discussion:
Since the two juices did not act significant (p<0.05) on blood glucose, and the beetroot
juice was the only one that contained fiber and less sugar, the reasons for the blood glucose
similarity must have been of how the insulin worked in the participants. Insulin is typically
secreted after food is ingested and acts on one’s muscles, liver, and fat cells. It allows these
different cells to take in the glucose so that it does not continuously circulate in the blood. In the
muscles, liver, and fat, the glucose can then be used for energy or stored. When these juices were
ingested by the participants, the insulin must have been released properly and worked throughout
the two hours. Generally, the blood glucose levels rose during the first half hour and then
decreased for everyone and for the both juices by the 45-minute marker. This shows that the
insulin was actively working between the 30 to 45 minute markers. Since the blood glucose
continued to drop until the 90-minute marker, that is when the insulin had finished working.
From there, the blood glucose increased slightly again in the body’s natural response to keep the
blood glucose at a steady level. In sum, the fiber and amount of sugar in these juices did not
change the blood glucose too differently. Both juices acted similarly. And this can possibly be
The two juices, fortunately, did act statistically (p<0.05) different when it came to how
they affected serum antioxidant levels. Specifically, significance (p<0.05) was found when
comparing the baseline to the 90 and 120 minute markers. From the pomegranate juice, the
values show that the serum antioxidant levels did increase from baseline to the hour mark, but
then decreased back to near the baseline by the end of the second hour. This could mean that the
amount of antioxidants in the serum increased after consumption, but were then either used or
destroyed. For the beetroot juice, on the other hand, after the hour mark, the serum antioxidant
levels continually increased a lot. This could mean that they were more slowly absorbed, that
they were stronger forms of antioxidants, that they were less needed and used, or some
combination of the above. All in all, the beetroot juice increased serum antioxidants much better
For those with type 2 diabetes who must worry about their blood glucose levels, it would
be important for them to know that the two juices acted similarly on subjects with normal-
working insulin. With neither juice affecting the blood glucose statistically different (p<0.05),
they should be able to drink either and not have to worry too much about one giving them a
higher or longer blood glucose peak. If they keep their diabetes in control in whatever way
recommended to them, no juice should cause them greater difficulties than the other in
preventing the blood glucose from damaging their arteries. This conclusion is limited, however,
since the data were collected using only participants without diabetes. Since fiber did affect
For all peoples, including those with IHD or who are at higher risk for strokes, the
beetroot juice that provided more antioxidants is the better choice of juice. Since the antioxidants
increased more, there would be more antioxidants to help decrease the amount of LDL that gets
oxidized and could become fatal. Especially since the blood glucose does not need to be
considered in the juice decision, based off of antioxidants, the beetroot juice provided the most
protection against arthrosclerosis, heart diseases, and strokes. Since these are among leading
causes of death worldwide1, this finding could be greatly beneficial. And since diabetes was on
the leading causes as well1 and cardiovascular contributions make it more fatal2, this finding is
equally beneficial for them. This study was limited, however, because it only checked the
antioxidant levels and did not specifically check the oxidized LDL levels like the pistachio study
did3.
In future research, this study could be expanded upon by including a diabetic group, by
also checking for oxidized LDL levels, by checking which specific antioxidants were present, by
checking the antioxidant levels for longer than the two hours, by using beetroot juice from beets
In conclusion, this study found that beetroot juice has a significantly (p<0.05) different
amount of antioxidants than pomegranate juice while not have significant (p<0.05) changes to
blood glucose. The beetroot juice had the higher number of antioxidants, and, thus, is the better
choice of juice when selecting one to help with lessening oxidative stress. Since the study was
unique in simultaneously checking the effect of two juices on blood glucose and serum
antioxidants, it allowed for a new niche of studies to be done and expanded upon. This research
is critical in helping lower the morbidity to some of the leading causes of death worldwide.
References
May 1, 2017.
cardiovascular events associated with uncontrolled glucose, blood pressure, and lipids and
active smoking in adults with diabetes with and without cardiovascular disease: A
2010;140(6):1093-1098.
4. Wu T, Chen W. The effect of rice-bran dietary fiber on postprandial blood glucose for type ii
juice, peel, and seed extracts of four pomegranate cultivars. Pharmacognosy Magazine.
2011;7(26):161.
beetroot (beta vulgaris l.) products: changes in antioxidant properties and bioaccessibility.
Figure 1:
Blood glucose levels at specified time intervals after pomegranate and beetroot juice
Blood glucose concentrations shown at specified time intervals for the pomegranate and beetroot
juices with standard deviations shown for the participants in the 302L study.
180
160
140
120
Concentration
100
80
60
40
20
0
0-min 15-min 30-min 45-min 60-min 90-min 120-min
Time
Serum antioxidant levels at specified time intervals after pomegranate and beetroot juice
Serum antioxidant concentrations shown at specified time intervals for the pomegranate and
beetroot juices with standard deviations shown for the participants in the 302L study with
5 *
Concentration
0
0-Min 60-Min 90-Min 120-Min
Time
Pomegranate Beetroot