Beetroot red color, which is also called beet red color, is obtained by extracting it from the beetroot. The process of producing powder form color involves leaching, separation, concentration, and drying to obtain a refined product. The main component is betanin, the product is the purple-red liquid or powder, easily soluble in water, and slightly in ethanol solution.

A natural color with bright color, good dyeing force, light fastness poor thermal resistance, and moisture activity influence. To maintain the purple color and hue stability, it is important to maintain PH levels between 4.0 to 6.0 in aqueous conditions. Light, oxygen, metal ions, etc. can promote its degradation. Moisture activity greatly affected the stability of beet color, and its stability increased with the decrease in moisture activity. Ascorbic acid has a certain protective effect on betalain.

The betalain colors display potent antioxidant, anti-inflammatory, and chemo-preventive activity in vitro and in vivo. Betanin has anti-inflammatory and hepatic protective functions in human cells. This compound can modulate redox-mediated signal transduction pathways involved in inflammation responses in cultured endothelial cells and has also displayed antiproliferative effects on human tumor cell lines. In both healthy and tumoral human hepatic cell lines, it controls the mRNA and protein levels of detoxifying/antioxidant enzymes, exerting hepatoprotective and anticarcinogenic effects.

Because it is all-natural and beneficial to the body, it is commonly used as a colorant in various foods, health products, cosmetics, drugs, etc.

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