Abstract:
Betaine is a non-essential amino acid with proven functional properties and underutilized
potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole
grains—such as quinoa, wheat and oat brans, brown rice, barley, etc.—are generally considered
rich sources of betaine. This valuable compound has gained popularity as an ingredient in novel
and functional foods due to the demonstrated health benefits that it may provide. This review
study will provide an overview of the various natural sources of betaine, including different types
of food products, and explore the potential of betaine as an innovative functional ingredient. It
will thoroughly discuss its metabolic pathways and physiology, disease-preventing and healthpromoting properties, and further highlight the extraction procedures and detection methods in
different matrices. In addition, gaps in the existing scientific literature will be emphasized.
