Untersuchungen über den Gehalt an Oxalsäure in Spinat (Spinacia oleracea) als Grundlage für die züchterische Bearbeitung dieses Merkmals

Sengbusch, Reinhold von; Sücker, I.; Handke, Siegfried

doi:10.1007/bf00709514

Cited by 7 publications

(6 citation statements)

References 8 publications

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Section: Quality Breeding Objectivesmentioning

confidence: 99%

“…As plants age, their content of oxalic acid, a compound which is produced during photosynthesis from oxaloacetic acid, decreases, but it increases with longer days [10]. Oxalic acid content can be increased by elevated levels of nitrogen, calcium, and potassium, while it may be lowered by high levels of phosphorus [10]. According to Sengbusch et al [10], there is a correlation between oxalic acid content and leaf color, with darker leaves having a higher concentration of oxalic acid.…”

Section: Quality Breeding Objectivesmentioning

confidence: 99%

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Quality Breeding in Leafy Vegetables

Impa H. R.,

Yashavanta Kumar K. H.,

Javadgi

et al. 2023

IJPSS

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Vegetables are commonly known as "protective foods" in the human diet owing to their quantity of vitamins, essential fatty acids, minerals, amino acids, and dietary fiber, as well as a range of critical bioactive compounds. These include health-promoting phenolic chemicals and secondary plant metabolites that are high in antioxidants. Greens are the best and most economical sources of protein. This is because of their ability to use the abundant amounts of nitrogen, sunlight, water, and oxygen in the environment to synthesize and accumulate amino acids. It has long been recognized that green leafy vegetables are a great source of dietary fiber. The WHO states that in order to effectively combat general malnutrition, it is now necessary to consider the micronutrient status of the diet. Breeding green vegetables with high nutritional content can help solve this problem.

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Section: Quality Breeding Objectivesmentioning

confidence: 99%

Section: Quality Breeding Objectivesmentioning

confidence: 99%

Quality Breeding in Leafy Vegetables

Impa H. R.,

Yashavanta Kumar K. H.,

Javadgi

et al. 2023

IJPSS

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“…Both show a considerable decrease with stage of development. This was demonstrated to be partly due to an increase in the relative proportion of stem and stalks having a low oxalate content (20).…”

Section: Introductionmentioning

confidence: 98%

“…This might lead to apparent calcium deficiency especially when Iowmilk diets are concerned. The possibility that a high oxalate content increases the incidence of urinary calculi, oxalemia and oxaluria is still controversial (6, 21).Two investigations (11,20) concerned with total and soluble oxalate in spinach can be mentioned. Both show a considerable decrease with stage of development.…”

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confidence: 99%