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


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

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.88, pp.260-273, 2019 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 88
  • Publication Date: 2019
  • Doi Number: 10.1016/j.tifs.2019.03.028
  • Title of Journal : TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Page Numbers: pp.260-273
  • Keywords: Spinacia, Spinach, Phytotherapy, Antioxidant, Antimicrobial, Anticancer, ESCHERICHIA-COLI O157H7, ANTIOXIDANT ACTIVITY, NATURAL ANTIOXIDANT, OXIDATIVE STRESS, BODY-WEIGHT, OLERACEA L., GLYCOLIPIDS FRACTION, CATARACT-EXTRACTION, LIPID-PEROXIDATION, VEGETABLE INTAKE

Abstract

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.