Red beet

Description

Red beetroot is a hardy and easy to grow root vegetable, known and consumed since antiquity. Used in phytotherapy for its root, this plant is an excellent source of vitamins: vitamin A, group B vitamins (B1, B2, B3, B6, B9) as well as vitamins E, K and C. Beetroot is also rich in minerals and trace elements (calcium, phosphorus, potassium, iron, magnesium, sulphur). Its root contains phenolic compounds, including flavonoids with strong antioxidant power. In addition, its leaves contain carotenoids, also antioxidants, including beta-carotene, zeaxanthin and lutein.

Beetroot is therefore an excellent ally in protecting against cell oxidation caused by free radicals. In addition, it stimulates the body's natural defences, helps fight infections and contributes to eliminating toxins from the body. As a root with restorative properties, beetroot protects the mucous membrane of the stomach and promotes digestion.

In addition, beetroot juice is known to improve blood circulation while helping to maintain normal blood pressure.

The benefits

Beetroot contains fibre which helps to increase the volume of stools.

In addition, the presence of vitamin C, flavonoids, zeaxanthin and lutein provides an antioxidant action.

Scientific publications

Red beet is the object of more than 316 scientific publications.

• Benjamim, Cicero Jonas R et al. “Beetroot (Beta Vulgaris L.) Extract Acutely Improves Heart Rate Variability Recovery Following Strength Exercise: A Randomized, Double-Blind, Placebo-Controlled Crossover Trial-Pilot Study.” Journal of the American College of Nutrition vol. 40,4 (2021): 307-316.
• Asgary, S et al. “Improvement of hypertension, endothelial function and systemic inflammation following short-term supplementation with red beet (Beta vulgaris L.) juice: a randomized crossover pilot study.” Journal of human hypertension vol. 30,10 (2016): 627-32.
• Jajja, A et al. “Beetroot supplementation lowers daily systolic blood pressure in older, overweight subjects.” Nutrition research (New York, N.Y.) vol. 34,10 (2014): 868-75.