Beta vulgaris.   Hóng cài tóu, Tián cài   Common beetroot    Family: Amaranthaceae  
Nature: Neutral    FLAVOR: Sweet   
FUNCTIONS
1. Decongest chest.[1]
2. Improve energy circulation.[1]
INDICATIONS
1. Promotes menstruation.[1]
2. Promotes downward movements.[1]
PREPARATIONS: Commonly eaten with salads 


References
Inner Path can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.

Research

A review on bioactive compounds of beet ( Beta vulgaris L. subsp. vulgaris) with special emphasis on their beneficial effects on gut microbiota and gastrointestinal health
Sônia Paula Alexandrino de Oliveira, Heloísa Maria Almeida do Nascimento, Karoliny Brito Sampaio, Evandro Leite de Souza
Abstract
This review discusses the available literature concerning the bioactive compounds of beet (Beta vulgaris L.) and their ability to modulate the gut microbiota and parameters indicative of gastrointestinal health. Data of published literature characterize beet as a source of a variety of bioactive compounds (e.g. diet fiber, pectic-oligosaccharides, betalains and phenolics) with proven beneficial effects on human health. Beet extracts and pectin and pectic-oligosaccharides from beet have shown able to modulate positively gut microbiota composition and activity, with noticeable bifidogenic effects, in addition to stimulate the growth and metabolism of probiotics. Beet betalains and phenolics seem to increase the production of metabolites (e.g. short chain fatty acids) by gut microbiota and probiotics, which are linked with different beneficial effects on host health. The outstanding contents of betalains and phenolics with antioxidant, anti-inflammatory and anti-carcinogenic properties have been linked to the positive effects of beet on gastrointestinal health. Beet should be a healthy choice for use in domestic meal preparations and a source of ingredients to formulate added-value functionalized food products.
Crit Rev Food Sci Nutr 2021;61(12):2022-2033. doi: 10.1080/10408398.2020.1768510. Epub 2020 May 25. PMID: 32449379 DOI: 10.1080/10408398.2020.1768510 pubmed.ncbi.nlm.nih.gov

Nutritional and functional potential of Beta vulgaris cicla and rubra
Paolino Ninfali 1, Donato Angelino
Abstract
Swiss chard (Beta vulgaris cicla, BVc) and beetroot (Beta vulgaris rubra, BVr) are vegetables of the Chenopodiaceae family, widely consumed in traditional western cooking. These vegetables represent a highly renewable and cheap source of nutrients. They can be cultivated in soils with scarce organic material and little light and water. BVc and BVr have a long history of use in folk medicine. Modern pharmacology shows that BVc extracts possess antihypertensive and hypoglycaemic activity as well as excellent antioxidant activity. BVc contains apigenin flavonoids, namely vitexin, vitexin-2-O-rhamnoside and vitexin-2-O-xyloside, which show antiproliferative activity on cancer cell lines. BVr contains secondary metabolites, called betalains, which are used as natural dyes in food industry and show anticancer activity. In this light, BVc and BVr can be considered functional foods. Moreover, the promising results of their phytochemicals in health protection suggest the opportunity to take advantage of the large availability of this crop for purification of chemopreventive molecules to be used in functional foods and nutraceutical products.
Fitoterapia 2013 Sep;89:188-99. doi: 10.1016/j.fitote.2013.06.004. Epub 2013 Jun 7. PMID: 23751216 DOI: 10.1016/j.fitote.2013.06.004 pubmed.ncbi.nlm.nih.gov