Health Effects of Red Beetroot as a Functional Food: Healing From the Root

This narrative review examines the nutritional composition, bioactive compounds, and mechanistic pathways of red beetroot (Beta vulgaris L.), as well as its health effects. Beetroot, obtained from the red beet (Beta vulgaris) plant, is now receiving considerable attention thanks to its high levels of nitrates, betalains, polyphenols, and antioxidants. Its rich contents of bioactive compounds have recently led to its recognition as a "superfood." This root vegetable contains phytochemicals, including betacyanins and betaxanthins; dietary nitrates; and various phenolic compounds that contribute to its distinctive color and health-promoting properties. Red beets are noted for their beneficial effects in the management of cardiovascular, metabolic, inflammatory, and gastrointestinal diseases, as well as hyperglycemia and dyslipidemia. They also exhibit antioxidant, anti-inflammatory, anticarcinogenic, antiatherogenic, antidiabetic, and neuroprotective properties. Furthermore, they play supportive roles in managing diseases such as metabolic syndrome by reducing inflammation and oxidative stress. They also contribute to health by preventing cellular damage caused by free radicals, strengthening the immune system, and promoting cell regeneration. While the health benefits of beetroot are supported by in vivo, in vitro, and human studies, further research is needed to determine its long-term effects on metabolic diseases. This review examines the chemical composition, nutritional elements, and bioactive compounds of beetroot, synthesizing information about their molecular and cellular mechanisms of action and their effects on human health as evidenced by clinical studies. Recommendations for future research are also provided. Mechanistic evidence from preclinical models is discussed separately from findings derived from human clinical trials.