ROLE OF BEETROOT AS A DIETARY SUPPLEMENT IN FOOD PRODUCTS: REVIEW
MAKSIM REBEZOV
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation, Prokhorov General Physics Institute, Russian Academy of Sciences, Moscow, Russian Federation and Russian State Agrarian Correspondence University, Balashikha, Russian Federation
ZHAIYK TOKHTAROV
Shakarim University of Semey, Semey, Kazakhstan
LYUDMILA TRETYAK
Orenburg State University, Orenburg, Russian Federation.
NADEZHDA KENIJZ
Kuban State Agrarian University, Krasnodar, Russian Federation.
ALEXEI GAYVAS
Omsk State Agrarian University Named after P.A. Stolypin, Omsk, Russian Federation.
SERGEY KONOVALOV
Omsk State Agrarian University Named after P.A. Stolypin, Omsk, Russian Federation
TATIANA RYBCHENKO
Omsk State Agrarian University Named after P.A. Stolypin, Omsk, Russian Federation
VLADIMIR ERMOLAEV
T. F. Gorbachev Kuzbass State Technical University, Kemerovo, Russian Federation.
ANATOLII BELYAKOV
K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation.
*Author to whom correspondence should be addressed.
Abstract
This review provides scientific information on the nutritional and biological value of table beet root vegetables. The chemical, amino acid, mineral and vitamin compositions of the beet are described. The biologically active compounds contained in the beet, such as betaine, saponins, folates, polyphenols and flavonoids are described. The main pharmacological effects of beet consumption on the human body have been identified. The methods of preparation of food products with the content of beet processing products are described.
Keywords: Beet root, nutritional value, active compounds, functional foods, betaine, pharmacological effects