Root Vegetables—Composition, Health Effects, and Contaminants

Eliza Knez, Kornelia Kadac-Czapska, Kamila Dmochowska-Ślęzak and Małgorzata Grembecka ()
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Eliza Knez: Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, Poland
Kornelia Kadac-Czapska: Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, Poland
Kamila Dmochowska-Ślęzak: Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, Poland
Małgorzata Grembecka: Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, Poland

IJERPH, 2022, vol. 19, issue 23, 1-25

Abstract: Root vegetables are known all over the world, but they are being less and less consumed by individuals. The main purpose of this article was to summarize the benefits, health effects, and threats associated with the consumption of carrot, celery, parsley, beetroot, radish, turnip, and horseradish. They are characterized by high nutritional value due to their richness in dietary fiber, vitamins, and minerals. One of their most important features is their high content of bioactive compounds, such as polyphenols, phenols, flavonoids, and vitamin C. These compounds are responsible for antioxidant potential. Comparison of their antioxidant effects is difficult due to the lack of standardization among methods used for their assessment. Therefore, there is a need for a reference method that would allow for correct interpretation. Moreover, root vegetables are characterized by several health-promoting effects, including the regulation of metabolic parameters (glucose level, lipid profile, and blood pressure), antioxidant potential, prebiotic function, and anti-cancer properties. However, due to the type of cultivation, root vegetables are vulnerable to contaminants from the soil, such as toxic metals (lead and cadmium), pesticides, pharmaceutical residues, microplastics, and nitrates. Regardless, the low levels of toxic substances present in root vegetables do not pose health risks to the average consumer.

Keywords: root vegetables; polyphenols; betalains; carotenoids; dietary fiber; glucosinolates; antioxidant potential; microplastic; toxic metals; nitrates and nitrites (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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