The Role of Beetroot Ingredients in the Prevention of Alzheimer’s Disease
Julian Szymański, Dominik Szwajgier, Ewa Baranowska‐Wójcik
Abstract
Beets (Beta vulgaris L.) are a source of numerous bioactive compounds, including betalain pigments, phenols, and saponins. The bioactive compounds show neuroprotective properties due to their antioxidant activity (they protect cells against oxidative stress caused by the overaccumulation of reactive oxygen species), anti-inflammatory effects, and the ability to lower the activity of acetylcholinesterase. The most common pigment present in beetroot is betanin. Scientists have repeatedly demonstrated the antioxidant activity of this compound, which is capable of protecting the cell membrane of neurons against peroxidation. The phenolic compounds present in the root showed the same effect. Phenolic acids are the most prevalent group of such compounds, including gallic, ferulic, and vanillic acids. It has been shown that neurodegenerative diseases induced artificially (e.g., with sodium fluoride or trimethyltin chloride) are reversed by the administration of betanin. A similar protective effect has been demonstrated in streptozotocin-induced disease models. For example, the administration of vanillic acid improved spatial learning ability. Hence, processed beetroot (juices, jams, etc.) can offer viable benefits in preventing neurodegenerative diseases such as Alzheimer’s disease (AD). The following review presents a detailed summary of the current state of knowledge regarding the most important bioactive compounds present in beetroots and their applicability in AD prevention and support therapy.