# Old-Fashioned, but Still a Superfood--Red Beets as a Rich Source of Bioactive Compounds
## 7 Other Compounds
It was found that raw, red beetroot consumption by diabetes mellitus type 2 patients for 8 weeks, has beneficial impacts on cognitive function, glucose metabolism, and other metabolic markers [46]. The list of biologically active compounds in beets and beet products is presented in Table 1.  
Unfortunately, in contrast to its health benefits, beetroots contain also oxalic acid; high levels of which lead to the production of kidney stones and their related negative health outcomes [90]. Moreover, oxalate, by chelating metal ions (such as magnesium and calcium), may inhibit their absorption. Thus, the consumption of red beetroots in large amounts may lead to negative health effects. \begin{table}
\begin{tabular}{c c c c} \hline
**Compound** & **Concentration *** & **Sample** & **References** \\ \hline \hline \multicolumn{4}{c}{Betalains} \\ \hline \multirow{4}{*}{Betanin} & 128.7 \(\pm\) 22.0 & beet & [8] \\  & 797 \(-\) 421.7 & beet juices & [25] \\  & 797 \(\pm\) 24.0 & Organic beet juice & [71] \\  & 406 \(\pm\) 17.0 & Conventional beet juice & [71] \\  & 705 \(\pm\) 156 & Beet extract & [49] \\ \hline \multirow{4}{*}{Vulgahantin I} & 321 \(-\) 432.1 & Beet juices & [25] \\  & 424 \(\pm\) 16.0 & Organic beet juice & [71] \\  & 311 \(\pm\) 13.0 & Conventional beet juice & [71] \\  & 397 \(\pm\) 100 & Beet extract & [49] \\ \hline \multicolumn{4}{c}{Flavonoids} \\ \hline \multirow{2}{*}{Myricetin} & 0.27 \(\pm\) 0.091 & Organic beets & [28] \\  & 0.30 \(\pm\) 0.109 & Conventional beets & [28] \\ \hline \multirow{2}{*}{Luteolin} & 0.14 \(\pm\) 0.004 & Organic beets & [28] \\  & 0.13 \(\pm\) 0.003 & Conventional beets & [28] \\ \hline \multirow{4}{*}{Quercetin} & 0.13 \(\pm\) 0.017 & Organic beets & [28] \\  & 0.010 \(\pm\) 0.009 & Conventional beets & [28] \\  & 0.0023 & Fresh red beets & [47] \\  & 0.009 & Commercial juice & [47] \\ \hline \multirow{4}{*}{Epicatechin} & 3.20 & Intact beet & [11] \\  & 2.1 \(\pm\) 0.100 & Commercial juice & [25] \\  & 0.253 & Fresh beet & [47] \\  & 0.202 & Fermented beet & [47] \\  & 0.034 & Commercial juice & [47] \\ \hline \multirow{2}{*}{Catechin} & 0.715 \(\pm\) 0.018 & Commercial juice & [25] \\  & 6.73 \(\pm\) 0.031 & Organic juice & [25] \\ \hline \multicolumn{4}{c}{Polyphenylonic acids} \\ \hline \multirow{4}{*}{Gallic acid} & 36.40 \(\pm\) 23.77 & Organic beet & [28] \\  & 65.93 \(\pm\) 45.38 & Conventional beet & [28] \\  & 0.147\(\pm\) 0.008 & Commercial juice & [25] \\  & 1.24 \(\pm\) 0.054 & Organic juice & [25] \\ \hline \multirow{4}{*}{Chlorogenic acid} & 1.70 \(\pm\) 0.55 & Beet juice & [91] \\  & 4.67 \(\pm\) 3.67 & Organic beet & [28] \\  & 2.29 \(\pm\) 2.09 & Conventional beet & [28] \\  & 1.80 & Intact beet & [11] \\ \hline \multirow{4}{*}{Caffeic acid} & 2.22 \(\pm\) 0.75 & Beet juice & [91] \\  & 2.40 \(\pm\) 0.050 & Commercial beet juice & [25] \\  & 0.900 \(\pm\) 0.008 & Organic beet juice & [25] \\  & 0.74 \(\pm\) 0.40 & Organic beet & [28] \\  & 0.77 \(\pm\) 0.28 & Conventional beet & [28] \\  & 3.70 & Intact plant & [11] \\ \hline \end{tabular}
\end{table} 
Table 1: The content of bioactive compounds in red beets and beet juices.