Bioactive Components of Root Vegetables

*Rashida Bashir, Samra Tabassum, Ayoub Rashid, Shafiqur Rehman, Ahmad Adnan and Rabia Ghaffar*

### **Abstract**

Health and nutrition values force the lifestyle to embrace functional food which accommodates health-promoting nutrients. Root vegetables are an excellent source of health-promoting phytoconstituents, including phenolic acids, flavonoids, essential oils, proteins, and bioactive pigments. These bioactive compounds impart broad-spectrum pharmacological activities, including anti-hepatotoxicity, antihyperlipidemia, anti-inflammatory, anti-hypertension, anti-depressant, and antihypoglycemia. In this context, quantification via a compatible extraction technique is essential. However, these bioactive compounds are sensitive to heat processing, growth conditions, pre-extraction treatments, and extraction techniques. The recovery of bioactive compounds and their health benefits can be further enhanced by suitable processing, storage, and proper supplementation. The present review aims to comprehensively discuss the bioactive compounds of root vegetables along with factors influencing these compounds and the involvement of root vegetables in oxidative stress reduction, as reported in the literature (2001–2022).

**Keywords:** bioactive compounds, phenolic acids, flavonoids, essential oils, proteins and bioactive pigments, anti-hepatotoxicity, anti-hyperlipidemia, anti-inflammatory, anti-hypertension, anti-depressant, anti-hypoglycemia, ant-carcinogenic activities

### **1. Introduction**

Vegetable-rich diets are highly recommended owing to their health-promoting functions. Whereas, vegetables with modified roots (edible roots) possess bioactive compounds with diverse biological activities, most prominently antioxidant properties [1]. Analysis has indicated a significant association between vegetable consumption with haemorrhagic and ischaemic stroke protection. This association is a major reason behind the increased consumption of vegetables in the past few years [2]. However, worldwide dietary intake of fruits and vegetables is still low, which may increase the risk of cardiovascular diseases and cancer. According to a survey, 2.635 million deaths per year are linked to the insufficient consumption of fruits and vegetables. It is important to mention that 600 g per day per individual consumption of fruits and vegetables can result in a 1.8% reduction of the worldwide disease burden [3]. Root vegetables such as

#### **Figure 1.**

*A: Turnip (Brassica rapa), B: Rutabaga (Brassica nupus), C: Carrots (Daucas carota), D: Sweet potato (Ipomoea batatas), E: Taro (Colocasia esculenta), F: Beetroot (Beta vulgaris), G: Cassava (Manihot esculenta), H: Parsnip (Pastinaca sativa), I: Radish (Raphanus sativus), J: Purple yam (Dioscorea alata), K: Mustard root (Brassica juncea).*

carrot, sweet potato, turnip, radish, rutabaga, beetroot, etc. (**Figure 1**) tend to possess bioactive compounds at varying extents as different factors can influence the accumulation and recovery of these bioactive compounds. The present review summarizes the contents of major natural products and bioactive compounds of commonly consumed root vegetables, along with the factors influencing these bioactive compounds and their role in oxidative stress management. Electronic databases are used for data collection. Authentic databases such as Web of Science, ScienceDirect, Pubmed, and Scopus were preferred for reviewing appropriate and quality publications (2001–2022).
