Beetroot (Beta vulgaris) is a commonly eaten root vegetable which is notorious for staining objects it comes into contact with on account of its dark red tissue colour. This colour is largely created by the presence of certain antioxidants that are found within the beetroot tissue. Beetroot is high in phenolic compounds and the red colour in the juice is composed largely of the anthocyanin form of flavonoids. These compounds are responsible for the red colours of many fruits and vegetables and have been shown to have beneficial health effects particularly as protective agents against cardiovascular disease. Anthocyanins are the reason that beetroot juice can be used as a pH indicator as they are able to change colour depending on the hydrogen ion concentration they are exposed to. The antioxidant protection of beetroot is greater than the anthocyanin content alone, indicating other antioxidants are also present. These may include vitamin C which is often found in high amounts in fruits and vegetables.
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