Red Beetroot: Pigment Efficacy and Safety in the Context of Cancer

The red beetroot exemplifies a globally consumed vegetable. Consumption practices vary, with some societies consuming the entire beetroot, including the peel, petiole, and leaves, and others consuming only the flesh, raw or processed. The vibrant red to purple color of red beetroot is attributed to betalains, primarily betacyanins. Additionally, betaxanthins contribute to the spectrum, with their yellow to orange hues. Beyond their visual appeal, these pigments have biological activities, including antioxidant, antitumor, and even epigenetic effects. The diverse consumption practices and the intricate biological activities of red beetroot pigments underscore their potential as not only a dietary staple but also as agents with promising health benefits, particularly in the context of cancer treatment. This review delves into the synthesis of betalains in red beetroot, exploring their applications, efficacy, mechanisms of action, and safety as adjuvants in cancer treatment.