Beetroots originate in Asia and Europe and are mostly red and yellow. Beetroot contains nutrients, such as highly active pigments, betaine pigments, ascorbic acid, carotenoids, polyphenols, flavonoids, saponins and high levels of nitrate. Do you know the features of beetroot?
Phenolic compounds are a kind of secondary metabolites of plants, which are of great significance to the quality of plant foods. Beetroot contains a large number of phenolic compounds, flavonoids, saponins and so on. It has been reported that the total phenol content of beetroot juice (3.67GAAEmg / g) and cooked beetroot (2.779GAmg / g) is higher than that of beetroot slices (0.775GAmg / g) and powder (0.51GAEG / g ) Total phenol content, which may be due to the loss of phenolic compounds during the drying process.
Flavonoids have good antioxidant activity and the ability to scavenge free radicals. Lipid peroxidation is a complex process, and flavonoids can affect this process through two mechanisms, direct and indirect scavenging of free radicals. Flavonoids in beetroot play an important role in plant growth, development, flowering, fruiting, and antibacterial and disease prevention.
Saponins are biologically active compounds produced by plants against pathogens and herbivores. With the in-depth research of researchers, the medicinal value of saponins is becoming more and more obvious. At the same time, saponins also have a significant role in food additives and pharmaceuticals.
Betaoside pigments are water-soluble nitrogen-containing plant pigments. They are composed of betaine (red pigment) and sweet yellow (yellow pigment). Beetroot is one of the richest sources of betain pigments. The type of beetroot and the depth of red color depend on the ratio of betaetin and betaxanthin. Betaoside pigments can be used as natural food pigments, which can replace traditional synthetic food pigments and reduce the toxicity of synthetic pigments to the human body. At the same time, this feature of beetroot can also be used as antioxidants, which reduces the high cost of applying various food additives It also avoids the adverse effects of the use of multiple food additives on the quality of processed foods.
Carotenoids are phytochemicals that have important protective effects on fruits and vegetables of different colors. Carotenoids in beetroot have antioxidant, anti-cancer and immune-enhancing effects. Carotenoids widely distributed in beetroot are effective antioxidants. They have been reported to have mutagenic inhibitory activity, which can reduce the risk of cancer. Beet leaves contain oxygen-derived derivatives such as beta-carotenoids and lutein. The high content of carotenoids in beetroot makes it another important source of natural carotenoids, and the addition of beetroot as a dietary supplement to processed foods is also becoming more and more popular with consumers.
All in all ,these features of beetroot have positive effect on medical, food and other fields.
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