Red beetroot is an extremely interesting vegetable, since, besides being tasteful, has several important effects on our body.
Simply eating it, we increase the in vivo nitric oxide (NO) availability and this has emerged as a potential strategy to prevent and manage pathologies associated with diminished NO bioavailability, notably hypertension and reduced endothelial function.
Beetroot is also being considered as a promising therapeutic treatment in a range of clinical pathologies associated with inflammation, also due to the betalain pigments it contains.
[Source: https://www.ncbi.nlm.nih.gov/…/P…/pdf/nutrients-07-02801.pdf]
