Publication: Spinach
Authors
Murcia Tomás, María Antonia ; Jiménez Monreal, Antonia María ; González, Julia ; MartÍnez Tomé, Magdalena
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Publisher
Elsevier
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Jaiswal, Amit K.
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DOI
https://doi.org/10.1016/B978-0-12-812780-3.00011-8
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info:eu-repo/semantics/bookPart
Description
Abstract
Spinach (Spinacia oleracea L.), an annual plant, is a green, leafy vegetable that can be grown in both spring and autumn. The nutritional value of fresh spinach, with 91% of moisture content, shows between 0.4% and 0.6% lipid content, around 2.9% protein content, and contains good levels of essential amino acids, except sulfurous amino acids (methionine) and tryptophan. Although the carbohydrate content is very low (2%–10%), the fiber content is high (2.2%).
There are numerous health benefits associated with the consumption of spinach and these are attributed to its lipid-lowering properties and cardiovascular protection, antiobesity effects, hypoglycemic activity, antiinflammatory effects, anticancer properties, neuronal protection, antimacular degeneration, among others. Fresh spinach is attributed antioxidant properties because it contains a large amount of phenolic or flavonoid compounds, chlorophylls, ferulic acid and caffeic acid, quercetin, patuletin, spinacetin, and jaceidin, which are mainly found in the leaves, with maximum levels in the summer.
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