Beetroot review.pdf

Beetroot (Beta vulgaris), a renowned root, recognized for its vibrant colour, nutritional value, and culinary versatility. It is rich source of diversified phytochemicals such as betalains, betacyanins, phenolic and f lavonoid compounds, enhancing the health value. The enchanting colouration of beetroot is attributed to a unique nitrogen containing pigment betalain. This red and yellow tyrosine-derived pigments garnered significant attention in medicinal word owing to it potential nutraceutical value. Betalains, comprises betacyanins and betaxanthins, are well recognised for their potent antioxidant and anti inflammatory activities. Phenolic compounds and flavonoids further enhance beetroot's health benefits through their antioxidant, anti carcinogenic, and cardioprotective properties. This review focuses on variety of biologically active compounds of beetroot, their health promoting effect, mechanism of action and clinical studies The review also highlights on the diverse applications of beetroot in food products. Due to its appealing color and health benefits, beetroot is increasingly utilized in the formulation of functional foods, beverages, and nutraceuticals. The incorporation of beetroot powder, juice, and extracts into various food matrices not only enhances nutritional value but also improves the sensory attributes and shelf life of the products. Future research directions include optimizing processing methods to retain bioactive compounds and expanding the range of beetroot-enriched food products to meet consumer demands for healthier dietary options.