Bioactive potential of beetroot (Beta vulgaris).

Sneh Punia Bangar, Nitya Sharma, Nikita Sanwal, Jose M Lorenzo, J K Sahu

Food research international (Ottawa, Ont.) 2022 Aug

filter terms:

Beetroot (Beta vulgaris) is the most well-known and commonly cultivated fruit from the Chenopodiaceae family. Beetroot is a rich source of nutrients including vitamins (B complex and C), minerals, fibre, proteins, and a variety of bioactive phenolic substances, which are chiefly composed of betalains, and other components possessing antioxidant activity, such as coumarins, carotenoids, sesquiterpenoids, triterpenes, and flavonoids (astragalin, tiliroside, rhamnocitrin, kaempferol, rhamnetin). Beetroot and its value-added products provide a variety of health advantages and may help prevent and manage various ailments and diseases due to bioactive components. Beetroot's phytochemical diversity makes them potential sources of nutraceutical chemicals that can be used to build functional foods. Pharmacologically, beetroot has the potential to be an antioxidant, antimicrobial, anticancerous, hypocholesterolemic, and anti-inflammatory agent. In a comprehensive analysis, this review first provides an overview of the bioactive compounds present in beetroot and its parts, followed by a specific description of the current evidence on this bioactive potential of beetroot and its parts, highlighting the biochemical mechanisms involved. Additionally, the factors affecting the concentration and activity of the beetroot bioactives and the best possible method to conserve its bioactivity has also been discussed in this review. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Sneh Punia Bangar, Nitya Sharma, Nikita Sanwal, Jose M Lorenzo, J K Sahu. Bioactive potential of beetroot (Beta vulgaris). Food research international (Ottawa, Ont.). 2022 Aug;158:111556