Akademik Veri Yönetim Sistemi
Beetroot: Cultivation, Processing, and Food Applications, CRC, Ghent, Belgium , ss.1-21, 2026
Beetroot (Beta vulgaris L.), a vibrant root vegetable from the Chenopodiaceae family, has emerged as a promising functional food owing to its impressive nutritional and pharmacological profile. Rich in essential nutrients, dietary fiber, natural pigments, and bioactive compounds such as betalains, polyphenols, nitrates, and amino acids, beetroot is associated with multiple health benefits, including antioxidant, anti-inflammatory, antihypertensive, antidiabetic, and cardioprotective effects. This chapter comprehensively explores beetroot’s macro- and micronutrient content, highlighting its amino acid composition, dietary fiber, vitamins, and mineral density-particularly in leaves and stems, which are often underutilized. While emphasizing its health-promoting attributes, this chapter also addresses potential concerns, such as the presence of antinutritional factors like oxalates, saponins, and heavy metals, and the health risks associated with excessive nitrate intake. Furthermore, the diverse applications of beetroot in culinary and industrial sectors are discussed, ranging from traditional dishes to its incorporation in functional foods, beverages, and dietary supplements. Its utility as a natural colorant and the valorization of by-products for sustainable food innovation are also highlighted. Finally, this chapter synthesizes evidence on beetroot-based supplements, detailing clinical studies that affirm its role in enhancing exercise performance, reducing blood pressure, and improving vascular and cognitive functions. Collectively, this chapter underscores beetroot’s potential as a multifaceted dietary component for health maintenance and disease prevention.