Spinach (Spinacia oleracea L.) Flavonoids Are Hydrolyzed During Digestion and Their Bioaccessibility Is Under Stronger Genetic Control than Raw Material Content
Michael P. Dzakovich, Alvin L Tak, Elaine A Le, Rachel P. Dang, Benjamin W. Redan, Geoffrey A. Dubrow
This study quantifies flavonoid diversity and bioaccessibility in spinach, finding that bioaccessibility has stronger genetic control than raw material content.
Foods · Dec 15, 2025Peer-reviewedPlant Biology