Plants of the genus Spinacia: From bioactive molecules to food and phytopharmacological applications
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Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Science London
Erişim Hakkı
info:eu-repo/semantics/closedAccess
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. 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.
Açıklama
Anahtar Kelimeler
Spinacia, Spinach, Phytotherapy, Antioxidant, Antimicrobial, Anticancer
Kaynak
Trends in Food Science & Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
88
