Abstract
Beetroot is known for its antioxidant and anti-inflammatory properties; however, its use as a processed food resource remains limited. This study investigated the effects of repeated steaming cycles on the antioxidant and anti-inflammatory properties of beetroot extracts. Repeated steaming of up to five cycles substantially enhanced its antioxidant activity, as evidenced by decreased IC(50) 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.