Beetroot (Beta vulgaris L.): evidence-based review of phytochemistry, functional properties, anti-cancer mechanisms and clinical translation

Due to its high nutritional composition and complex phytochemical profile, beetroot (Beta vulgaris L.) has been increasingly studied scientifically as a functional food. This comprehensive review summarises the existing knowledge about beetroot botanical traits, nutritional composition, phytochemical contents, biological activities, anti-cancer activity, molecular pathways, processing methods, and clinical uses. Beetroot is a rich source of carbohydrates, dietary fibre, important vitamins and minerals, dietary nitrates and bioactive compounds such betalains, polyphenols, flavonoids and pectic chemicals. These ingredients combine to provide to it powerful antioxidant, anti-inflammatory and antibacterial capabilities. Beetroot has demonstrated significant anticancer activity in models of breast, prostate, colorectal and liver cancer, with considerable in vitro and in vivo evidence to support its activity via mechanisms involving reactive oxygen species modulation, apoptosis induction, cell cycle arrest, angiogenesis inhibition, autophagy regulation and immune modulation. Further improvements in the bioavailability, stability and therapeutic efficiency of beetroot bioactives have resulted from advances in fermentation, probiotic enhancement and nanoliposomal formulations. Clinically, beetroot has been used in functional foods, sports nutrition, cardiovascular health interventions and cancer supportive therapy and has a favourable safety profile. Results are promising, however there are still issues with standardising the dose and lack of confirmation in large-scale clinical trials. In conclusion, this review identifies beetroot as an evidence-based functional food with great nutraceutical and therapeutic potential, while outlining future research pathways required for its effective translation into clinical and personalised nutrition applications.