Spinach (Spinacia oleracea L.) Flavonoids Are Hydrolyzed During Digestion and Their Bioaccessibility Is Under Stronger Genetic Control Than Raw Material Content

Authors

• Michael P Dzakovich
• Alvin L Tak
• Elaine A Le
• Rachel P Dang
• Benjamin W Redan
• Geoffrey A Dubrow

Language

English

Publication Date

12-15-2025

Journal

Foods

DOI

10.3390/foods14244314

PMID

41465019

PMCID

PMC12732806

PubMedCentral® Posted Date

12-15-2025

PubMedCentral® Full Text Version

Post-print

Abstract

Spinach (

Keywords

flavonoids, spinach, bioaccessibility, bioavailability, breeding, mass spectrometry, LC-MS, polyphenols, health

Published Open-Access

yes

Recommended Citation

Dzakovich, Michael P; Tak, Alvin L; Le, Elaine A; et al., "Spinach (Spinacia oleracea L.) Flavonoids Are Hydrolyzed During Digestion and Their Bioaccessibility Is Under Stronger Genetic Control Than Raw Material Content" (2025). Children’s Nutrition Research Center Staff Publications. 360.
https://digitalcommons.library.tmc.edu/staff_pub/360