Research paper beetroot

In recent years, the root vegetable Beta vulgaris rubra, otherwise known as red beetroot (herein referred to as beetroot) has attracted much attention as a health promoting functional food. While scientific interest in beetroot has only gained momentum in the past few decades, reports of its use as a natural medicine date back to Roman times [1].

Beetroot red or betanin is extracted from beet roots on an industrial scale for use in food products (E162 in Europe), while beetroot colouring has been used as a dye since the sixteenth century. Betalains are usually taken up efficiently and processed in the human body.

Fractionated red beetroot juice on the molecular mass basis is prospective for senile sarcopenia as well as senile cognitive decline and Alzheimer’s disease prevention. The aim of this review is to discuss red beetroot biological effects and new trends in the studies, targeted on development of new functional food products as well as medicines.

Beetroot by Stephen Nottingham fFirst published 2004 by Stephen Nottingham Text and photos © Stephen Nottingham Stephen Nottingham has asserted his right to be identified as the author of this work in accordance with the Copyright, Designs and Patents Act 1988.