Plant BiologyFoodsPeer-reviewed
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…·Geoffrey A. Dubrow
This study quantifies flavonoid diversity and bioaccessibility in spinach, finding that bioaccessibility has stronger genetic control than raw material content.
DOI 10.3390/foods14244314