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Anti-diabetic Potentials of Red Beet Pigments and Other Constituents

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Red Beet Biotechnology

Abstract

Diabetes mellitus is a group of metabolic disorders characterized by ­elevated sugar levels in blood, caused by defects in insulin secretion and further signaling cascades. Among the approaches to overcome diabetes, diet plays a key role in the maintenance of blood sugar level, in the hyper-glycosylation of biomolecules associated with diverse metabolisms, and in the prevention of pathologies thus associated. In this connection, a number of bioactive molecules found in fruits, vegetables, dietary constituents, and other natural sources are being continuously explored for their direct or indirect benefits in preventing and/or management diabetes. Consumption of red beet (beetroot) is associated with numerous health benefits, attributed to its wide-ranging array of bioactive molecules. The major bioactive molecules in beet are polyphenols, flavonoids, betalains, therapeutic enzymes, ascorbic acid, and dehydroascorbic acid (DHAA). Among the phenolic compounds, betalains are the major bioactive molecules, probably due to their water-soluble nature, nitrogen content, intactness during assimilation, and stability in the circulatory system. The health benefits of red beet demonstrated by in vitro and pre-clinical studies include hypoglycemic, anti-inflammatory, antiproliferative, antitumor, antimicrobial, anti-acetylcholinesterase, antimutagenic, and lipid-lowering benefits, protection from cardiovascular disease, prevention of peripheral capillary fragility, induction of phase II enzymes activity, etc. All of these pharmacological properties are said to be associated directly or indirectly with free radical-scavenging abilities of bioactive molecules, which are abundant in red beet. Extract of red beet is known to reduce glycemic value and serum lipid in diabetic animals, and similar results were found in human intervention studies. The current chapter provides an insight into the role of phytochemicals in the prevention of diabetes, with an emphasis on red beet constituents.

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Authors and Affiliations

  1. Triesta Sciences, HealthCare Global Oncology Hospital, Sampangiram Nagar, Bangalore, 560 027, India

    Kotamballi N. Chidambara Murthy

  2. Fruit and Vegetable Improvement Centre, Texas A&M University, College Station, TX, 77843-2119, USA

    Kotamballi N. Chidambara Murthy

  3. Department of Biotechnology and Crop Improvement, University of Horticultural sciences, Bagalkot, GKVK campus, Bengaluru, 560 065, India

    Shivapriya Manchali

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  1. Kotamballi N. Chidambara Murthy
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Correspondence to Kotamballi N. Chidambara Murthy .

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  1. , Plant Cell Biotechnology Department, Central Food Technological Research Inst, Mysore, India

    Bhagyalakshmi Neelwarne

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Murthy, K.N.C., Manchali, S. (2013). Anti-diabetic Potentials of Red Beet Pigments and Other Constituents. In: Neelwarne, B. (eds) Red Beet Biotechnology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-3458-0_8

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