Functional products from black root preparation technology

The article discusses the physicochemical properties of black root, the juice obtained from it, as well as the technology for preparing various functional products from black root. The color of black radish is given by the anthocyanin and a small amount of α-carotene. The body converts this pigment into vitamin A. This vitamin is not only beneficial for skin and eye diseases, but also increases resistance to cardiovascular diseases and cancer. It supports the healing process of stomach acid-related problems such as ulcers. It protects our body from free radicals due to its very strong antioxidant properties. This property also ensures that it creates a protective effect on our body from flu to various types of cancer.