Red Beetroot: Composition and Health Effects - A Review

Abstract

Red beetroot belongs to the Beta L. genus, the Betoideae subfamily of the goosefoot family (Amaranthaceae). Beetroot (Beta vulgaris L.) is a vegetable consumed worldwide due to its high content of biologically active substances, such as betalain, inorganic nitrates, polyphenols, folates, as well as its minerals and vitamins present in the tuberous root. The beet, like its cousin the turnip, is known for its edible leaves and roots. They are consumed in many ways, such as whole, cooked, canned or minimally processed products, depending on the region. Beetroot is used as a vegetable, and its juice and extracts also serve as traditional medicine, food colorant and additive to cosmetics. This plant has high antioxidant and antiinflammatory properties, and could be an important aid in the treatment of many diseases.