Beetroot
Beetroot (Beta vulgaris rubra) is a vegetable rich in nitrates, antioxidants, and polyphenolic compounds.
Beetroot was part of natural medicine in Roman times [1]. It is also one of the few vegetables that contain a group of highly bioactive pigments, betalains, which give beetroot its wonderful color and have been linked to reducing oxidative stress [2].
Anti-inflammatory and antioxidant properties in beetroot
Beetroot is rich in nutrients, with most human studies focusing on its cardiovascular effects. Beets are good sources of folic acid, manganese, potassium, iron, and vitamin C. Beetroot contains antioxidant polyphenolic compounds that have anti-inflammatory properties, which can neutralize free radicals and protect against damage that can lead to damage. in chronic diseases.
Beetroot powder contains more concentrated levels of nitrates than whole beets. It is prepared by dehydrating thin slices of beetroot which are then ground into a powder. Fresh beetroot is equivalent to about a teaspoon of beetroot powder. A study found phenolic compounds, sugars, and organic acids in beetroot juice, where they found higher amounts of antioxidants and organic acids in the powder compared to juice and cooked beets [5].
Nitrates in beetroot can improve cardiac markers
Beetroot contains nitrate ions, which are converted to nitric oxide, a molecule that dilates blood vessels to help increase blood flow, which aids every function in the body. Nitrates play an important role in increasing blood flow, and energy production and enhancing muscle contraction, making it a functional food for athletes [3]. At the same time, they relax the muscles that surround the arteries and veins, while leading to the dilation of these blood vessels, thus reducing blood pressure [4].
Beetroot ‘’feeds’’ the good bacteria in the gut
Beetroot also contains oligosaccharides, disaccharides, monosaccharides, and polyol types of carbohydrates that act as prebiotics, which feed the friendly microorganisms that live in the intestine.
1. Ninfali P., Angelino D. Nutritional and functional potential of Beta vulgaris cicla and rubra. Fitoterapia. 2013;89:188–199.