**8. Concluding remarks and future perspectives**

This chapter has comprehensively and effectively addressed the bioactive compounds in commonly consumed root vegetables. Root vegetables are rich in phenolic compounds, glucosinolates, bioactive pigments, and vitamins, as well as saponins, phytosterols, and volatile aromatic components. The content value of these compounds varied in different root vegetables to a great extent; however, glucosinolates were majorly confined to brassica vegetables. Likewise, anthocyanins and carotenoids were dominant in purple and orange to red-fleshed root vegetables, respectively, and betalains were hardly reported in any vegetable other than beetroot. Moreover, saponins, phytosterols, and terpenes are also reported in considerable amounts. The accumulation of these bioactive compounds was found to be dependent on plant varieties and plant parts, and growth conditions. Also, the post-harvest treatments (heat processing, storage, extraction techniques and parameters, pre-extraction drying) greatly influenced the bioactive compound's recovery. Notably, phenolic compounds, glucosinolate, and vitamin C were highly deteriorated upon heating, while carotenoids were found to be extremely light sensitive. As oxidative stress is related to many health complications, root vegetable supplementation against oxidative stress was reported in this chapter as well. Root vegetables were found to be suitable against oxidative stress in hepatic injury, kidney damage, neuronal cell damage, hyperlipidemic, hyperhomocysteinemic, diabetic, and pre-cancerous conditions due to their antioxidation properties. In the light of all the stated information in the present review, fresh root vegetables can serve as an essential part of the routine diet with only a gentle heat processing if necessary. However, factors affecting the bioactive compounds of root vegetables need to be further studied to improve their accumulation, recovery, and stability to attain more nutraceutical benefits.
