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., ...Daha Fazla

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.88, ss.260-273, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 88
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.tifs.2019.03.028
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Sayfa Sayıları: ss.260-273

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.