Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4314: Spinach (Spinacia oleracea L.) Flavonoids Are Hydrolyzed During Digestion and Their Bioaccessibility Is Under Stronger Genetic Control Than Raw Material Content
Foods doi: 10.3390/foods14244314
Authors:
Michael P. Dzakovich
Alvin L. Tak
Elaine A. Le
Rachel P. Dang
Benjamin W. Redan
Geoffrey A. Dubrow

Spinach (Spinacia oleracea L.) is a commonly consumed crop with a diverse array of unique flavonoids. These molecules likely contribute to the health benefits associated with spinach consumption. However, little is known about the genetic diversity of these molecules, their bioaccessibility, and the heritability of these traits. We assembled a diversity panel of 30 F1 and open-pollinated spinach accessions and cultivated them under controlled conditions over two periods. Quantification of 39 flavonoids revealed that their concentration is largely influenced by environmental factors, and at least two divergent branches in the spinach flavonoid biosynthesis pathway may exist. Despite generally similar trends in the amounts of major flavonoids, open-pollinated and F1 varieties of spinach could be distinguished based on the concentrations of minor flavonoid species. Broad-sense heritability estimates for absolute bioaccessibility accounted for more genetic variation than raw material content, suggesting that this trait is preferable for breeders seeking to alter the phytochemical profile of spinach. Lastly, we found that several spinach flavonoids are unstable under digestive conditions, which was made evident by the proportion of aglycones rising from 0.1% to approximately 15% of total flavonoids after digestion. Together, these data suggest that spinach flavonoid biosynthesis and bioaccessibility are complex and contextualize how these molecules may behave in vivo.