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Spinach (Spinacia oleracea L.)

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Antioxidants in Vegetables and Nuts - Properties and Health Benefits

Abstract

Recent insights about food and nutrition signify that the consumption of fresh produce is defensive to general acute and chronic disorders. Dark green leafy vegetables are acknowledged to ameliorate these symptoms as they possess abundant nutrients and biological properties. Spinacia oleracea (spinach) is widely available and accepted traditional green, leafy vegetables in the world: it is an excellent choice for micronutrients and phytonutrients. Thus, the consumption of this vegetable is recommended on a regular dietary regimen. The phytochemicals and bioactives that are derived from spinach (raw and cooked) are capable of a) scavenging singlet oxygen species and inhibit oxidative stress, b) alter gene expressions that are associated with metabolic activities, tumors, acute and chronic inflammation, and antioxidant system, and c) diminish diet intake by altering hormones involved in obesity. These biological activities are associated with various metabolic disorders. Hence, regular consumption of spinach would provide a qualitative well-being against cancer, obesity, hyperglycemia, and hyperlipidemia. This chapter provides insights about the functional and biological properties of spinach involved in different investigations. The mechanistic process of spinach and spinach-derived phytochemicals imparting health benefits is explored.

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Authors and Affiliations

  1. Athletebit Healthcare Pvt. Ltd., R&D Office, Mysore, Karnataka, India

    Breetha Ramaiyan

  2. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, District- Sangrur, Punjab, India

    Jasmeet Kour

  3. Department of Food Science and Technology, Government Degree College, Shopian, Jammu and Kashmir, India

    Gulzar Ahmad Nayik

  4. Government Degree College, Ramban, Jammu and Kashmir, India

    Naveen Anand

  5. Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India

    Mohammed Shafiq Alam

Authors
  1. Breetha Ramaiyan
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  2. Jasmeet Kour
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  3. Gulzar Ahmad Nayik
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  4. Naveen Anand
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  5. Mohammed Shafiq Alam
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Editors and Affiliations

  1. Department of Food Science & Technology, Government Degree College, Shopian, Jammu and Kashmir, India

    Gulzar Ahmad Nayik

  2. Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Amir Gull

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Ramaiyan, B., Kour, J., Nayik, G.A., Anand, N., Alam, M.S. (2020). Spinach (Spinacia oleracea L.). In: Nayik, G.A., Gull, A. (eds) Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Springer, Singapore. https://doi.org/10.1007/978-981-15-7470-2_8

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