SALEHI, B.; BOYUNEGMEZ, T.; OZLEYEN, A.; PERON, G.; DALL’ACQUA, S.; RAJKOVIC, J.; NAZ, R.; NOSHEEN, A.; NIXWELL, F.; LABANCA, F.; MILELLA, L.; DE TOMMASI, N.; DOUGLAS, H.; SHARIFI, J.; VERMA, D.; MARTORELL, M.; MARTINS, N.:
Trends in Food Science & Technology, Volume 88, June 2019, Pages 260-273.

DOI: 10.1016/j.tifs.2019.03.028

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.

Scope and approach

This review focus on the therapeutic role of Spinacia genus as well as its contribution as food in industry. A special emphasis is also given to its biological activities including antioxidant and antimicrobial effects. Finally, the clinical efficacy of Spinacia plants, the respective roles, and mechanisms of bioactive compounds on human health are covered.

Key findings and conclusions

Spinacia plants are rich in nitrate, thylakoids, glycoglycerolipids and their natural antioxidant mixture (NAO) shows renowned antioxidant, antiproliferative, anti-inflammatory, antimicrobial, anticancer and cardioprotective effects. Thus, the nutritional value and phytochemical composition of Spinacia plants make them an excellent matrix to be used in traditional medicine as also as a natural preservative ingredient in food.

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