Tag: spinach

Foods

• • spinach

Studies

• Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods Cite
  Timm M, Offringa LC, Van Klinken BJ, Slavin J. Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods. Nutrients. MDPI AG; 2023; 15:4138 10.3390/nu15194138
• Antinutrients: Lectins, goitrogens, phytates and oxalates, friends or foe? Cite
  López-Moreno M, Garcés-Rimón M, Miguel M. Antinutrients: Lectins, goitrogens, phytates and oxalates, friends or foe?. Journal of Functional Foods. Elsevier BV; 2022; 89:104938 10.1016/j.jff.2022.104938
• Therapeutic potential of flavonoids in cancer: ROS-mediated mechanisms Cite
  Slika H, Mansour H, Wehbe N, Nasser SA, Iratni R, Nasrallah G, et al. Therapeutic potential of flavonoids in cancer: ROS-mediated mechanisms. Biomedicine & Pharmacotherapy. Elsevier BV; 2022; 146:112442 10.1016/j.biopha.2021.112442
• Vitamin K – sources, physiological role, kinetics, deficiency, detection, therapeutic use, and toxicity Cite
  Mladěnka P, Macáková K, Kujovská Krčmová L, Javorská L, Mrštná K, Carazo A, et al. Vitamin K – sources, physiological role, kinetics, deficiency, detection, therapeutic use, and toxicity. Nutrition Reviews. Oxford University Press (OUP); 2021; 10.1093/nutrit/nuab061
• β-carotene at physiologically attainable concentration induces apoptosis and down-regulates cell survival and antioxidant markers in human breast cancer (MCF-7) cells Cite
  Sowmya Shree G, Yogendra Prasad K, Arpitha HS, Deepika UR, Nawneet Kumar K, Mondal P, et al. β-carotene at physiologically attainable concentration induces apoptosis and down-regulates cell survival and antioxidant markers in human breast cancer (MCF-7) cells. Molecular and Cellular Biochemistry. Springer Science and Business Media LLC; 2017; 436:1-12 10.1007/s11010-017-3071-4
• Functional properties of spinach (Spinacia oleracea L.) phytochemicals and bioactives Cite
  Roberts JL, Moreau R. Functional properties of spinach (Spinacia oleracea L.) phytochemicals and bioactives. Food & Function. Royal Society of Chemistry (RSC); 2016; 7:3337-3353 10.1039/c6fo00051g
• Determination of Phenolic Compounds in Artichoke, Garlic and Spinach by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry Cite
  Alarcón-Flores MI, Romero-González R, Martínez Vidal JL, Garrido Frenich A. Determination of Phenolic Compounds in Artichoke, Garlic and Spinach by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry. Food Analytical Methods. Springer Science and Business Media LLC; 2014; 7:2095-2106 10.1007/s12161-014-9852-4
• Impact of spinach consumption on DNA stability in peripheral lymphocytes and on biochemical blood parameters: results of a human intervention trial Cite
  Moser B, Szekeres T, Bieglmayer C, Wagner K, Mišík M, Kundi M, et al. Impact of spinach consumption on DNA stability in peripheral lymphocytes and on biochemical blood parameters: results of a human intervention trial. European Journal of Nutrition. Springer Science and Business Media LLC; 2011; 50:587-594 10.1007/s00394-011-0167-6
• Fruit and vegetables consumption and breast cancer risk: the EPIC Italy study Cite
  Masala G, Assedi M, Bendinelli B, Ermini I, Sieri S, Grioni S, et al. Fruit and vegetables consumption and breast cancer risk: the EPIC Italy study. Breast Cancer Research and Treatment. Springer Science and Business Media LLC; 2012; 132:1127-1136 10.1007/s10549-011-1939-7
• Relative Inhibition of Lipid Peroxidation, Cyclooxygenase Enzymes, and Human Tumor Cell Proliferation by Natural Food Colors Cite
  Reddy MK, Alexander-Lindo RL, Nair MG. Relative Inhibition of Lipid Peroxidation, Cyclooxygenase Enzymes, and Human Tumor Cell Proliferation by Natural Food Colors. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2005; 53:9268-9273 10.1021/jf051399j
• Antioxidant and Antiproliferative Activities of Common Vegetables Cite
  Chu Y, Sun J, Wu X, Liu RH. Antioxidant and Antiproliferative Activities of Common Vegetables. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2002; 50:6910-6916 10.1021/jf020665f
• Food Sources of Phytoestrogens and Breast Cancer Risk in Mexican Women Cite
  Torres-Sànchez L, López--Carrillo L, Ló--Cervantes M, Rueda-Neria C, Wolff MS. Food Sources of Phytoestrogens and Breast Cancer Risk in Mexican Women. Nutrition and Cancer. Informa UK Limited; 2000; 37:134-139 10.1207/s15327914nc372_3