The leaves are alternate, simple, ovate to triangular-based, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small, hard, dry, lumpy fruit cluster 5-10 mm across containing several seeds.

Atherosclerosis, from hardening of arteries, can be helped through a pigment named lutein found in spinach. It has been shown to reduce the occurrence of atherosclerosis, heart attack as well as stroke. Spinach proteins reduce the cholesterol and other fat deposits in the blood vessels. Spinach has high content of potassium and low content of sodium. This composition of minerals is very beneficial for high blood pressure patients as potassium lowers and sodium raises the blood pressure. Folate present in spinach contributes in reducing hypertension and relaxes blood vessels, maintaining proper blood flow. Spinach is an excellent source of folate. Folate is needed by the body to help convert a potentially dangerous chemical called homocysteine that can lead to heart attack or stroke if levels get too high, into other benign molecules.

A study published in the Journal of Agriculture and Food Chemistry has revealed that spinach Rubisco contains four peptides (protein components) that inhibit angiotensin I-converting enzyme-the same enzyme blocked by ACE inhibitor drugs, which are used to lower blood pressure. When given to laboratory animals bred to be hypertensive, spinach produced a blood pressure lowering effect within two to four hours. Just 20 to 30 mg of these powerful spinach peptides for each kilogram (2.2 pounds) of their body weight. Also in Spinach, C0-Q10, which is an anti-oxidant, helps in strengthening muscles, especially the heart muscle, which continuously pumps blood to all parts of the body. As per the Journal of Cardiovascular Nursing, C0-Q10 can be used to prevent and treat many cardiovascular diseases like hyperlipidemia, heart failure, hypertension and coronary heart diseases.

Cancer Protection

Spinach has been found to be promising in various kinds of cancer. These include bladder, prostate, liver and lung cancer. Various nutrients in spinach, like folate, tocopherol, chlorophyllin help protect against cancer. According to research published in the the Journal of Nutrition, the carotenoid called neoxanthin, found in Spinach, not only induces prostate cancer cells to self-destruct, but is converted in the intestines into additional compounds, called neochromes, which put prostate cancer cells into a state of stasis, thus preventing their replication. Research calculating flavonoid intake in 66,940 women enrolled in the Nurses Health Study between 1984 and 2002 revealed that women whose diets provided the most kaempferol had a 40% reduction in risk of ovarian cancer, compared to women eating the least kaempferol-rich foods. In addition to spinach, foods richest in kaempferol include tea (nonherbal), onions, curly kale, leeks, broccoli, and blueberries. A significant 34% reduction in ovarian cancer risk was also seen in women with the highest intake of the flavone luteolin (found in citrus).

Concerns

Professor Felix Escher warns, "Spinach is one of the vegetables which may accumulate appreciable amounts of nitrate from the soil during the growing season. Nitrate is not harmful for our health. If raw spinach is cut and left for a long period of time or if cooked spinach is stored, nitrate is converted into toxic nitrite by bacterial activity. While the concentration of nitrite in re-heated spinach does not pose any problem for adults, babies and toddlers are much more sensitive to nitrite. Therefore, small children should not be fed cooked spinach that has been stored and reheated. Sterilized spinach filled in small glass jars as baby food should be used up directly after opening the jar."

According to the Environmental Working Group's 2010 report "Shopper's Guide to Pesticides," spinach is among the 12 foods on which pesticide residues have been most frequently found. Therefore, individuals may want to avoid spinach unless it is grown organically. Spinach is among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. Spinach contain naturally-occurring substances called purines. In some individuals who are susceptible to purine-related problems, excessive intake of these substances can cause health problems. Since purines can be broken down to form uric acid, excess accumulation of purines in the body can lead to excess accumulation of uric acid. "Gout" and the formation of kidney stones from uric acid are two examples of uric acid-related problems.

References

• Professor Felix Escher, Institut für Lebensmittel- und Ernährungswissenschaften, ETH-Zürich, "http://message.snopes.com/showthread.php?t=2199".
• http://en.wikipedia.org/wiki/Spinach
• http://en.wikipedia.org/wiki/File:Spinacia_oleracea_Spinazie_bloeiend.jpg
• "Health Benefits of Spinach", http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-spinach.html
• Int J Cancer. 2007 Apr 30; Am J Clin Nutr. 2004 May;79(5):727-47.
• http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43
• "Grinnin For Greens", http://www.wowyouarereallylucky.com/tv-show-recipes/super-foods-leafy-greens.htm