ArticleJournal of the science of food and agriculture2022
High and low oxalate content in spinach: an investigation of accumulation patterns.
Article in Journal of the science of food and agriculture, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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2 citing papers in PubMed, 12 citations in OpenAlex.
- Distribution Patterns of Bitterness and Astringency Compounds in Different Tissues and Developmental Stages of Three Sympodial Bamboo Species.Foods (Basel, Switzerland) · 2026Article
- Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta.Foods (Basel, Switzerland) · 2024Article
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5 authors at 2 institutions in 1 country.
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Abstract
backgroundOxalic acid is a common antinutrient in the human diet, found in large quantities in spinach. However, spinach is highly regarded by vegetable producers because of its nutritional content and economic value. One of the primary purposes of spinach-breeding programs is to improve the nutritional value of spinach by adjusting oxalate accumulation. Knowledge of the biosynthetic patterns of oxalic acid, and its different forms, is important for a better understanding of this process.
resultsWe found three biosynthetic patterns of accumulation and concentration of oxalates. Two of them are related to the maximum type and one is related to the minimum type. We also developed a general model of variations in these compounds in the genotypes that were studied.
conclusionThis study introduced a unique type of spinach with high oxalate accumulation, which could be particularly suitable for consumption. This had the highest ratio of insoluble oxalate to soluble oxalate. It also accumulated more ascorbic acid (AA) than other types. Our findings in this study also indicate a small role for AA as a precursor to oxalate production in spinach, possibly confirming the significant role of glyoxylate as the most critical precursor in this plant. © 2021 Society of Chemical Industry.
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