Work

Enhancement of the Antioxidant and Anti-Inflammatory Effects of Jeju Beetroot ( Beta vulgaris ) through Repeated Steaming Cycles

Year: 2026

Type: article

Abstract: values of the 2-diphenyl-1-picryhydrazyl radical scavenging assay and increased total phenolic content. In lipopolysaccharide-stimulated RAW 264.7 macrophages, steamed beetroot extracts substantially suppressed the production of nitric oxide and reduced the pro-inflammatory cytokine levels without inducing cytotoxicity. Furthermore, these anti-inflammatory effects were associated with the downregulation of inflammatory mediator-related signaling pathways. Overall, repeated steaming effectively enhanced the functional properties of beetroot, thereby supporting its potential use as an antioxidant and anti-inflammatory agent.

Source: Preventive Nutrition and Food Science

DOI: 10.3746/pnf.2025.274

Authors: Ye Yeong Hong, Ji Hun Byeon, Song-I Han, Jae-Hoon Kim

Institution: Jeju National University

Language: English

Topic: Botanical Research and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: hybrid

Funder: Ministry of Education