Publication: Health-promoting potential of betalains in vivo and their relevance as functional ingredients: A review
Authors
Martínez-Rodriguez, Pedro ; Guerrero Rubio, María Alejandra ; Henarejos Escudero, Paula ; Gandía Herrero, Fernando ; García Carmona, Francisco
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Publisher
Elsevier
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DOI
https://doi.org/10.1016/j.tifs.2022.02.020
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info:eu-repo/semantics/article
Description
© 2022, The Authors. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/. This document is the Published version of a Published Work that
appeared in final form in Trends in Food Science and Technology. To access the final edited and published work see https://doi.org/10.1016/j.tifs.2022.02.020
Abstract
Background: Betalains are phytochemicals of relevance to the food industry not only for their natural presence in foods and beverages but also due to their utility as food colorants. However, the use of betalains as functional ingredients has not been extended despite their demonstrated health-promoting properties. The use of betalains as nutraceuticals is an emerging field thanks to the accumulation of scientific evidence on their beneficial effects on health in humans and animal models. Scope and approach: In this review, all the health-promoting effects of betalains published to date are collected and discussed with a focus on their promising use as functional ingredients. All studies on animal models and humans are critically analyzed. Key findings and conclusions: The bioactive properties of betalains have been manifested in rodents, fish, and nematodes. Chemopreventive, antioxidant, and anti-inflammatory activities are some of the effects produced by betalains in vivo. Assays performed in humans remain limited, but their conclusions are highly promising in terms of the health-promoting potential of betalains, supporting the use of these compounds as functional ingredients.
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Citation
Trends in Food Science & Technology 122 (2022) 66–82
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