Los metabolitos secundarios biosintetizados por las espinacas (Spinacea oleracea L.) y su cultivo in vitro: Una revisión
Secondary metabolites biosynthesized by spinach (Spinacea oleracea L.) and the in vitro culture: A review
DOI:
https://doi.org/10.32870/e-cucba.vi21.318Palabras clave:
Espinacetina, flavonoides, jaceidín, patuletina, 20-hidroxidisonaResumen
Las espinacas pertenecen a la familia taxonómica Amaranthaceae. Es una hortaliza de hoja anual y de rápido crecimiento considerada de alto valor nutritivo. Su producción internacional según estimaciones de la FAO fue de 14 millones de toneladas, siendo China el primer productor (85%), seguido por Estados Unidos (2.6%), Japón (2.2%) y Turquía (1.6%); mientras que, en México, en el año 2020 fue de 49,313 toneladas (+27.3% en comparación con 2019) obtenidas a partir de 2,853 ha cosechadas (+16.6%), por lo que el rendimiento promedio nacional fue de 17.3 ton/ha (+9.2%). Los principales constituyentes fitoquímicos de la espinaca predominantemente asociados a la calidad de las espinacas son los flavonoides totales, fenoles totales y carotenoides totales, debido a su actividad antioxidante (Bergquist, 2006). Entre sus valiosas propiedades medicinales destacan anticáncer, antimutagénica, antiinflamatorio, antiproliferativo, anticancerígeno, antibacteriano, hepatoprotector, hipolipidémicas y supresoras del Sistema Nervioso Central. El presente trabajo es una revisión sobre el origen, propiedades medicinales, perfil agronómico, perfil de metabolitos primarios y secundarios biosintetizados, cultivo in vitro de Spinacea oleracea y los datos sobre la composición fitoquímica de los metabolitos secundarios de las espinacas detectadas por medio de técnicas analíticas.
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Derechos de autor 2024 Braulio Edgar Herrera Cabrera , Jorge Montiel Montoya , Rafael Salgado Garciglia, Luz María Basurto González, Andrés Carrillo del Rio, Bryan Jesús Vega Navarro, Hebert Jair Barrales Cureño
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
