Old-Fashioned, but Still a Superfood—Red Beets as a Rich Source of Bioactive Compounds
Aleksandra Sentkowska, Krystyna Pyrzyńska
Abstract
Beetroot (Beta vulgaris L.) is a vegetable that is consumed worldwide in the form of juices, soups, or salads. It is also known for its high content of biologically active substances such as betalains, polyphenolic compounds, vitamins, carotenoids, and other nutrients including, sodium, potassium, and magnesium. The distribution of these compounds in the plant is diverse, some occur in greater amounts in the leaves (e.g., vitamin A, B6) and others are in the tubers (e.g., folate, lycopene). The concentration of bioactive compounds in beetroot also depends on its variety and growing conditions. Recent studies have reported on the beneficial effect of beetroot juice and beetroot products on the body’s efficiency during prolonged physical exercise. The purpose of this review is to discuss the content of biologically active compounds in beetroot and the impact of beetroot product consumption on the human body, based on the latest literature.