Biochemical Information: Betaine
Beta vulgaris provides a particularly rich source of betaine - a mood modifier. Betaine-rich foods pharmacologically produce the positive effect of relaxation.
Background: The species Beta vulgaris L. was first described by Linnaeus in 1753. The genus Beta likely originated in Mediterranean Europe - cultivated from the wild sea beet. Beta vulgaris was initially valued for its leaves. The Greeks presented beet as one of their offerings to the sun god Apollo in the temple at Delphi. In an Assyrian text beet was grown in the Hanging Gardens of Babylon, one of the wonders of the ancient world, in around 800 BC. Beet is mentioned by Dioscorides, Aristophanes and Aristotle. The Greeks ate the leaves of Beta vulgaris and utilized them, and occasionally the roots.
Description: The swollen root of cultivated Beta vulgaris is technically made up from both the root and the hypocotyl, which is an enlarged region at the base of the stem. The hypocotyl is an intermediate region between stem and root and accounts for the top or crown part of the root. In sugar beet, the hypocotyl typically accounts for 10% of the storage organ, while 90% is root derived. However, this proportion varies and the amount derived from hypocotyl can be higher in fodder beet and beetroot particularly in varieties that have crowns that extend above the soil surface.
The genus probably first originated in Mediterranean Europe was diversified and spread to the north and east in prehistoric times. A secondary region of Beta biodiversity developed in the Near East. Annual biennial and perennial plants occur in the genus.
Other varieties: Today, four sections are used to classify all the plants within the genus Beta. These are Procumbentes (formerly Patellares), Nanae, Carolinae and Beta (formerly Vulgares).Within the genus Beta, these four sections include ten species and three subspecies.
Collected widely for culinary.
Safety: There are no known human health risks associated with typical consumption or topical uses of beet root or beet root powder. Betalains, the plant pigment in beets, when not processed thoroughly in the system can turn the urine a red color. Betalains are used as food coloring and in cosmetic: in ice creams and frozen desserts. Beetroot red is also used to enhance the redness of tomato paste, soups, tomato products in pizzas, sausages, ham, bacon, liquorice, fruit preparations, sauces, jams, etc. It is often used in dry powder form for beverages, sugar confectionary, biscuits and creams.
