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References
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

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Spinach references

  • Adeosun AM, Ighodaro OM, Aminu AO, et al. The antioxidant and phenolic profiles of five green vegetables grown in Southern Nigeria. Acta Sci Pol Technol Aliment. 2016 Oct-Dec;15(4):391-397.
  • Bondonno CP, Downey LA, Croft KD, et al. The acute effect of flavonoid-rich apples and nitrate-rich spinach on cognitive performance and mood in healthy men and women. Food Funct. 2014 May;5(5):849-58.
  • Bondonno CP, Yang X, Croft KD, et al. Flavonoid-rich apples and nitrate-rich spinach augment nitric oxide status and improve endothelial function in healthy men and women: a randomized controlled trial. Free Radical Biology and Medicine, Volume 52, Issue 1, 1 January 2012, Pages 95-102.
  • Chang SK, Prasad KN, and Amin I. Carotenoids retention in leafy vegetables based on cooking methods. International Food Research Journal, 2013, 20, 1, 457-465.
  • Cho MJ, Howard LR, Prior RL, et al. Flavonoids content and antioxidant capacity of spinach genotypes determined by high-performance liquid chromatography/mass spectrometry. J Sci Food Agri 2008, 88:1099-1106.
  • Colonna E, Rouphael Y, Barbieri G, and De Pascale S. Food Chem. Nutritional quality of ten leafy vegetables harvested at two light intensities. 2016 May 15;199:702-10.
  • Dailey MJ and Moran TH. Glucagon-like peptide 1 and appetite. Trends Endocrinol Metab. 2013 Feb; 24(2): 85—91.
  • Das SG and Savage GP. Oxalate content of Indian spinach dishes cooked in a wok. Journal of Food Composition and Analysis, 2013, 30, 2, 125-129.
  • Delchier N, Reich M, and Renard CMGC. Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea). LWT - Food Science and Technology, Volume 49, Issue 2, December 2012, Pages 197-201.
  • genannt Bonsmann SS, Walczyk T, Renggli S et al. Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals. Eur J Clin Nutr. 2008 Mar;62(3):336-41. Epub 2007 Apr 18. 2008.
  • Glowacz M, Mogren LM, Reade JP, et al. High- but not low-intensity light leads to oxidative stress and quality loss of cold-stored baby leaf spinach. J Sci Food Agric. 2015 Jul;95(9):1821-9.
  • Gomez-Lopez VM, Marin A, Allende A, et al. Postharvest handling conditions affect internalization of Salmonella in baby spinach. J Food Prot. 2013 Jul;76(7):1145-51.
  • Kase JA, Borenstein S, Blodgett RJ, et al. Microbial quality of bagged baby spinach and romaine lettuce: effects of top versus bottom sampling. J Food Prot. 2012 Jan;75(1):132-6.
  • Kuroe M, Kamogawa H, Hosokawa M, et al. Dietary ALA from Spinach Enhances Liver n-3 Fatty Acid Content to Greater Extent than Linseed Oil in Mice Fed Equivalent Amounts of ALA. Lipids. 2016 Jan;51(1):39-48.
  • Li T, Lu X, Sun Y, et al. Effects of spinach nitrate on insulin resistance, endothelial dysfunction markers and inflammation in mice with high-fat and high-fructose consumption. Food Nutr Res. 2016 Sep 9;60:32010.
  • Olaimat AN and Holley RA. Factors influencing the microbial safety of fresh produce: a review. Food Microbiol. 2012 Oct;32(1):1-19.
  • Rao JS and Bhaskarachary K. Retention based bio accessibility of carotenoids in green leafy vegetables: effect of different Indian culinary practices. Indian Journal of Community Health, 2014, 26, Suppl. 2, 270-278.
  • Santos J, Oliveira MB, Ibanez E, et al. Phenolic profile evolution of different ready-to-eat baby-leaf vegetables during storage. J Chromatogr A. 2014 Jan 31;1327:118-31.
  • Song W, Derito CM, Liu MK et al. Cellular antioxidant activity of common vegetables. J Agric Food Chem. 2010 Jun 9;58(11):6621-9. 2010.
  • Stenblom EL, Egecioglu E, Landin-Olsson M et al. Consumption of thylakoid-rich spinach extract reduces hunger, increases satiety and reduces cravings for palatable food in overweight women. Appetite, Volume 91, 1 August 2015, Pages 209-219.
  • Stenblom EL, Westrom B, Linninge C, Bonn P, et al. Dietary green-plant thylakoids decrease gastric emptying and gut transit, promote changes in the gut microbial flora, but does not cause steatorrhea. Nutr Metab (Lond). 2016 Oct 12;13:67.

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