Salinity differently affects antioxidant content and amino acid profile in two cultivars of Amaranthus cruentus differing in salinity tolerance.

Background: Amaranthus cruentus is a promising leafy vegetable with high nutritional value and is able to cope with salt stress but the impact of sodium chloride (NaCl) on its main properties have not been studied in detail. Plants from two contrasting cultivars (Rouge: salt-tolerant and Locale: salt-sensitive) were exposed to NaCl (0, 30, 60 and 90 mmol L ) in nutrient solution for 2 weeks. Plant growth, mineral content, oxidative status and antioxidant concentration, salicylic acid concentration, protein content and amino acid profile were analyzed in the harvested leaves.