A DETAILED REVIEW OF BEETROOT (BETA VULGARIS L.) BIOACTIVE COMPONENTS AND USED IN THE FOOD AND PHARMACEUTICAL INDUSTRIES

Netra Pal, Dr. Sanjeev Kumar, Km. Kajal Rani, Lalita Tyagi, Ranveer Singh and Km. Shiva*

ABSTRACT

Beetroot, a nutritious root vegetable, is commonly consumed as a food additive due to its rich source of essential
nutrients such as potassium, iron, magnesium, and vitamin B-6. These nutrients play a vital role in maintaining our
overall health. Moreover, beetroot possesses remarkable properties including high antioxidants, anti-inflammatory,
antimicrobial, antiviral, hepatoprotective, antidiabetic, and anticancer properties. The vibrant red color of beetroot
can be attributed to the presence of water-soluble pigments called betalains, which are nitrogen-containing
compounds derived from indole. These betalains have been scientifically proven to combat oxidative and nitrative
stress by scavenging DPPH, protecting DNA from damage, and reducing LDL cholesterol levels. Recent research
has extracted a peptide, a small protein molecule, from beetroot. This peptide demonstrates the ability to inhibit a
specific enzyme responsible for breaking down messenger molecules in the body. Due to its highly stable
molecular structure and pharmacological characteristics, the beetroot peptide shows promising potential for the
development of medications targeting inflammatory disorders, including autoimmune and neurological diseases.
The objective of this review is to gain a deeper understanding of the beneficial properties of beetroot ingredients,
both for their utilization in food preparation and their potential in medicine development.

Keywords: Beetroot, betalains, nitrate, antioxidants, inflammation, oxidative stress.