Cited by 284Phytochemicals and Antioxidant ActivitiesFood Science and Nutritional StudiesSeed and Plant Biochemistry

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

Roberts, Joseph L., Moreau, Régis·2016·Food & Function

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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.

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Authors: Roberts, J. L., & Moreau, R.
Affiliations: University of Nebraska–Lincoln (US)
Corresponding author: Roberts, Joseph L.
ORCID: Roberts, Joseph L.
Moreau, Régis
Venue: Food & Function
Publisher: Royal Society of Chemistry (RSC)
Published: 2016
Volume: 7
Issue: 8
Pages: 3337-3353
ISSN: 2042-6496 (ISSN-L)
2042-650X
DOI: 10.1039/c6fo00051g
OpenAlex: W2471377492
Cited by: 283
References: 92
Citations by year: 2026: 20 · 2025: 44 · 2024: 40 · 2023: 38 · 2022: 36 · 2021: 39 · 2020: 31 · 2019: 24 · 2018: 7 · 2017: 4
FWCI: 1.08
Type: journal article
Language: en
Open access: closed
Locations: Food & Function (publishedVersion)
PubMed (publishedVersion)
Topics: Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
Keywords: spinach, phytochemicals, bioactive compounds, functional foods, leafy vegetables, reactive oxygen species scavenging, oxidative damage, gene expression modulation, satiety hormones, food intake regulation, anticancer activity, anti-obesity, hypoglycemic activity, hypolipidemic activity, glycolipids, thylakoids, antioxidant defense, inflammation
MeSH terms: Animals, Anti-Inflammatory Agents, Anticholesteremic Agents, Antineoplastic Agents, Antioxidants, Cells, Cultured, Glycolipids, Humans, Hypoglycemic Agents, Randomized Controlled Trials as Topic, Reactive Oxygen Species, Oxidative Stress, Spinacia oleracea, Anti-Obesity Agents, Thylakoids, Cell Proliferation, Functional Food, Phytochemicals

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

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