Spinacia oleracea is an edible flowering plant, producing the green leafy vegetable called spinach. Spinach is native to Iran and central western Asia, and is now cultivated throughout the world. The Journal of the American Medical Association listed spinach as a ‘king of vegetables’ in 1972 as it was used in the management of many health issues, such as poor digestion, anemia, and a weak heart. Consumption of spinach in America in the 1930’s increased by a third due to the advertising campaign using the animation ‘Popeye the Sailor.’ Spinach contains vitamin C, vitamin K, vitamin E, and oxalic acids. 

High levels of vitamin C and E in spinach play a key role in the anti-oxidant efficacy. Spinach extract showed approximately 40% and 20% higher capacity of total oxyradial scavenging capacity (TOSC) when compared to lettuce and cabbage extracts, respectively. One of the active compounds in spinach, lutein, was also investigated as an anti-inflammatory agent. In LPS-induced peritoneal macrophages, PGE2, TNF-α, and IL-1β were attenuated by lutein.