Functional properties of spinach (Spinacia oleracea L.) phytochemicals and bioactives

Abstract

Overwhelming evidence indicates that diets rich in fruits and vegetables are protective against common chronic diseases, such as cancer, obesity and cardiovascular disease. Leafy green vegetables, in particular, are recognized as having substantial health-promoting activities that are attributed to the functional properties of their nutrients and non-essential chemical compounds. Spinach (Spinacia oleracea L.) is widely regarded as a functional food due to its diverse nutritional composition, which includes vitamins and minerals, and to its phytochemicals and bioactives that promote health beyond basic nutrition. Spinach-derived phytochemicals and bioactives are able to (i) scavenge reactive oxygen species and prevent macromolecular oxidative damage, (ii) modulate expression and activity of genes involved in metabolism, proliferation, inflammation, and antioxidant defence, and (iii) curb food intake by inducing secretion of satiety hormones. These biological activities contribute to the anti-cancer, anti-obesity, hypoglycemic, and hypolipidemic properties of spinach. Despite these valuable attributes, spinach consumption remains low in comparison to other leafy green vegetables. This review examines the functional properties of spinach in cell culture, animals and humans with a focus on the molecular mechanisms by which spinach-derived non-essential phytochemicals and bioactives, such as glycolipids and thylakoids, impart their health benefits.

Advances and Promises of Nutritional Influences on Natural Bone Repair

“…104 Although bioactive compounds in isolation can have wide-reaching health benefits through antioxidant and anti-inflammatory actions, they are known to act additively and synergistically to elicit a more pronounced biological effect when consumed together. 105,106 A recent study demonstrated that grape seed phenolic extract that contains many phytochemicals positively influenced bone healing by increasing the mechanical strength of the healing femur. 107 Though these compounds show some promise in pre-clinical animal studies, several important questions remain (Fig.…”

Analytical approach, dissipation pattern and risk assessment of pesticide residue in green leafy vegetables: A comprehensive review

“…Low in cost and easily accessible (Van Duyn & Pivonka, ), green leafy vegetables are sources of important vitamins, minerals, fibre and essential amino acids (McMahon et al, ; Pandey, Ganeshpurkar, Bansal, & Dubey, ; Walorczyk, ), and they also provide nonnutrient biologically active components such as phytochemicals (e.g. polyphenols and flavonoids; NSW Department of Health, ; Roberts & Moreau, ; Van Dokkum, Frølich, Saltmarsh, & Gee, ). These components act as antioxidants and prevent the influence of free radicals on biomolecules such as fats, deoxyribonucleic acids and proteins (Farina, Abdullah, Bibi, & Khalik, ).…”

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

“…Spinach is primarily composed of water (91.4%) and contains small amounts of protein (2.9%), carbohydrate (3.6%), and fat (0.4%). In addition, spinach have functional properties such as antioxidant, anti-inflammatory, antiproliferative, anti-obesity, hypoglycemia, and lipid-lowering activities (Roberts & Moreau, 2016). Spinach (100 g serving) contains 2.2 g fiber, meeting 8.8% of the recommended dietary allowance for a 2,000 kcal diet.…”

“…Spinach (100 g serving) contains 2.2 g fiber, meeting 8.8% of the recommended dietary allowance for a 2,000 kcal diet. In addition, spinach have functional properties such as antioxidant, anti-inflammatory, antiproliferative, anti-obesity, hypoglycemia, and lipid-lowering activities (Roberts & Moreau, 2016).…”