Plants of the genus Spinacia: From bioactive molecules to food and phytopharmacological applications

Salehi, Bahare; TÜMER , TUĞBA; Ozleyen, Adem; Peron, Gregorio; Dall'Acqua, Stefano; Rajkovic, Jovana; Naz, Rabia; Nosheen, Asia; Mudau, Fhatuwani; Labanca, Fabiana; Milella, Luigi; de Tommasi, Nunziatina; Coutinho, Henrique; Sharifi-Rad, Javad; Verma, Deepa; Martorell, Miguel; Martins, Natalia

doi:10.1016/j.tifs.2019.03.028

Plants of the genus Spinacia: From bioactive molecules to food and phytopharmacological applications

Atıf İçin Kopyala

Salehi B., TÜMER T., Ozleyen A., Peron G., Dall'Acqua S., Rajkovic J., ...Daha Fazla

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.88, ss.260-273, 2019 (SCI-Expanded)

Yayın Türü: Makale / Derleme
Cilt numarası: 88
Basım Tarihi: 2019
Doi Numarası: 10.1016/j.tifs.2019.03.028
Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.260-273
Anahtar Kelimeler: Spinacia, Spinach, Phytotherapy, Antioxidant, Antimicrobial, Anticancer
Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

Background: Spinacia plants, including the most recognized species of the genus Spinacia oleacea L. (spinach), have high nutritional value and high content in phytochemicals, such as flavonoids, polyphenols, carotenoids, and ascorbic acid. However, the amount of these phytochemicals depends on several factors, such as genotype, climatic conditions, and agronomic practices, harvesting, storage temperature and time.