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Ganiyu Oboh - One of the best experts on this subject based on the ideXlab platform.
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inhibitory effect of some tropical Green Leafy Vegetables on key enzymes linked to alzheimer s disease and some pro oxidant induced lipid peroxidation in rats brain
Journal of Food Science and Technology-mysore, 2014Co-Authors: Ganiyu Oboh, Ayodele Jacobson Akinyemi, Adedayo O Ademiluyi, Fatai BelloAbstract:This study sought to investigate the inhibitory effect of some commonly consumed Nigerian Green Leafy Vegetables (raw and blanched) on acetylcholinesterase and butyrylcholinesterase (key enzyme linked to Alzheimer’s disease) activities and some pro-oxidants (FeSO4, Sodium nitroprusside and Quinolinic acid) induced lipid peroxidation in rat brain in vitro. Three commonly consumed Green Leafy Vegetables in Nigeria [Amarantus cruentus (Arowojeja), Struchium sparganophora (Ewuro-odo) and Telfairia occidentalis (Ugwu] were blanched in hot water for 10 min, and the extracts of the raw and blanched Vegetables were prepared and used for subsequent analysis. The result revealed that all the Vegetables inhibited acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) activity as well as the pro-oxidants induced lipid peroxidation in rat brain in a dose dependent manner; however, Amarantus cruentus extract (EC50 = 97.9 μg/ml) had the highest inhibitory effect on acetylcholinesterase activity while Telfairia occidentalis extract (EC50 = 52.7 μg/ml) had the highest inhibitory effect on butyrylcholinesterase activity. However, blanching of the Vegetables caused a significant (P < 0.05) decrease in the inhibitory effect of the Vegetables on AChE activities while it enhanced the inhibition of the pro-oxidants induced lipid peroxidation in rat brain in vitro. Therefore, some of the possible mechanism by which Green Leafy Vegetables exert their neuroprotective activities could be through the inhibition of acetylcholinesterase and butyrylcholinesterase activities and prevention of lipid peroxidation in the brain. However, blanching of the Vegetables could reduce their ability to inhibit acetylcholinesterase and butyrylcholinesterase activity.
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effects of some Green Leafy Vegetables on the haematological parameters ofdiabetic rats
Journal of Natural Product and Plant Resources, 2012Co-Authors: J A Saliu, O O Elekofehinti, K Komolafe, Ganiyu ObohAbstract:The effect of some Green Leafy vegetable diets on haematological parameters of streptozotocin-induced diabetic rats was investigated. 16% vegetable inclusion (Occimum gratissimum,Pterocarpus soyauxii,Corchorus olitorius and Vernonia amygdalina) in the basal diets of streptocotozin-induced diabetic rats for 21 days resulted in modulation of haematological parameters. The results showed that there was a significant decrease (p<0.05) in the levels of Packed cell volume(PCV), Haemoglobin (Hb),white blood cell(WBC), red blood cell(RBC), platelets and neutrophils counts of the diabetic rats without vegetable-formulated diets when compared to the control. However, a significant increase of these hematological indices was observed in the groups fed with vegetable-diet. Lymphocytes, eosinophils, monocytes and basophils also showed significant difference(p<0.05) with increase in lymphocyte count. Among these Vegetables, Pterocarpus soyauxii seems to be most promising. These results therefore suggest that Green Leafy Vegetables are capable of normalising the hematological abnormalities associated with pathophysiology of diabetes mellitus.
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Inhibitory effect of some tropical Green Leafy Vegetables on key enzymes linked to Alzheimer's disease and some pro-oxidant induced lipid peroxidation in rats' brain.
Journal of Food Science and Technology, 2011Co-Authors: Ganiyu Oboh, Ayodele Jacobson Akinyemi, Adedayo O Ademiluyi, Fatai BelloAbstract:This study sought to investigate the inhibitory effect of some commonly consumed Nigerian Green Leafy Vegetables (raw and blanched) on acetylcholinesterase and butyrylcholinesterase (key enzyme linked to Alzheimer’s disease) activities and some pro-oxidants (FeSO4, Sodium nitroprusside and Quinolinic acid) induced lipid peroxidation in rat brain in vitro. Three commonly consumed Green Leafy Vegetables in Nigeria [Amarantus cruentus (Arowojeja), Struchium sparganophora (Ewuro-odo) and Telfairia occidentalis (Ugwu] were blanched in hot water for 10 min, and the extracts of the raw and blanched Vegetables were prepared and used for subsequent analysis. The result revealed that all the Vegetables inhibited acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) activity as well as the pro-oxidants induced lipid peroxidation in rat brain in a dose dependent manner; however, Amarantus cruentus extract (EC50 = 97.9 μg/ml) had the highest inhibitory effect on acetylcholinesterase activity while Telfairia occidentalis extract (EC50 = 52.7 μg/ml) had the highest inhibitory effect on butyrylcholinesterase activity. However, blanching of the Vegetables caused a significant (P
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enhancement of total phenolics and antioxidant properties of some tropical Green Leafy Vegetables by steam cooking
Journal of Food Processing and Preservation, 2011Co-Authors: Stephen A Adefegha, Ganiyu ObohAbstract:ABSTRACT This study sought to evaluate the effect of steam cooking on the vitamin C, total phenolics, total flavonoid and antioxidant properties (1,1-diphenyl-2-picrylhydrazyl [DPPH] free radical and 2,2-azinobis(3-ethylbenzo-thiazoline-6-sulfonate) [ABTS*] radical scavenging abilities, reducing property and Fe2+ chelating ability) of some tropical Green Leafy Vegetables: Talinum triangulare, Ocimum gratissimum, Amaranthus hybridus, Telfairia occidentalis, Ipomea batata, Cnidoscolus aconitifolius, Baselia alba and Senecio biafrae leaves. The results of the study revealed that cooking causes a significant (P < 0.05) decrease in the vitamin C (raw [321.4–842.0], cooked [198.2–638.4 mg/100 g]) content. Conversely, there was a significant (P < 0.05) increase in the total phenol (raw [146.9–693.8], cooked [272.9–1037.5 mg/100 g]), total flavonoid (raw [8.2–53.0], cooked [12.9–57.4 mg/100 g]), DPPH radical scavenging ability (raw [15.7–61.8], cooked [52.8–92.7%]), reducing property (raw: 28.3–61.8; cooked: 43.9–71.6 mg/100 g ascorbic acid equivalent [AAE]), Fe2+ chelating ability (raw [17.4–75.4], cooked [22.8–89.2%]) and ABTS* scavenging ability (raw [17.4–87.3], cooked [57.5–113.2 mmol/100 g trolox equivalent antioxidant capacity]). In view of this, it could be concluded that steam cooking decreases the vitamin C content of all the Vegetables, while it increased the phenolic content and antioxidant activities. PRACTICAL APPLICATIONS Consumption of fruits and Vegetables has been known to be a practical approach toward the prevention and management of several degenerative diseases. Most Green Leafy Vegetables are not eaten in their unprocessed form but are rather cooked by steaming before consumption in tropical Africa. It is well reported that vitamin C is lost during the cooking of Vegetables, but recently, phenolics have been shown to be the main phytochemicals present in foods and that they play crucial roles in the management of several degenerative diseases. Cooking is an indispensable prerequisite in order to obtain safe and high-quality food products. Cooked Vegetables have much better hygienic quality, and due to chemical reactions during cooking, they become more digestible and have an increased nutritional value. However, steam cooking may affect the antioxidant status of tropical Green Leafy Vegetables due to the release of more phenolic compounds and destruction or creation of redox-active metabolites.
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ENHANCEMENT OF TOTAL PHENOLICS AND ANTIOXIDANT PROPERTIES OF SOME TROPICAL Green Leafy Vegetables BY STEAM COOKING
Journal of Food Processing and Preservation, 2011Co-Authors: Stephen A Adefegha, Ganiyu ObohAbstract:ABSTRACT This study sought to evaluate the effect of steam cooking on the vitamin C, total phenolics, total flavonoid and antioxidant properties (1,1-diphenyl-2-picrylhydrazyl [DPPH] free radical and 2,2-azinobis(3-ethylbenzo-thiazoline-6-sulfonate) [ABTS*] radical scavenging abilities, reducing property and Fe2+ chelating ability) of some tropical Green Leafy Vegetables: Talinum triangulare, Ocimum gratissimum, Amaranthus hybridus, Telfairia occidentalis, Ipomea batata, Cnidoscolus aconitifolius, Baselia alba and Senecio biafrae leaves. The results of the study revealed that cooking causes a significant (P
Jamuna Prakash - One of the best experts on this subject based on the ideXlab platform.
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Retention of nutrients in Green Leafy Vegetables on dehydration
Journal of Food Science and Technology-mysore, 2011Co-Authors: Sheetal Gupta, B. S. Gowri, A. Jyothi Lakshmi, Jamuna PrakashAbstract:The objective of the study was to investigate the influence of dehydration on nutrient composition of Amaranthus gangeticus, Chenopodium album, Centella asiatica, Amaranthus tricolor and Trigonella foenum graecum. The Green Leafy Vegetables (GLV) were steam blanched for 5 min after pretreatment and dried in an oven at 60 °C for 10–12 h. The fresh and dehydrated samples were analyzed for selected proximate constituents, vitamins, minerals, antinutrients and dialyzable minerals. Dehydration seems to have little effect on the proximate, mineral and antinutrient content of the GLV. Among the vitamins, retention of ascorbic acid was 1–14%, thiamine 22–71%, total carotene 49–73% and β—carotene 20–69% respectively, of their initial content. Dialyzable iron and calcium in the fresh Vegetables ranged between 0.21–3.5 mg and 15.36–81.33 mg/100 g respectively, which reduced to 0.05–0.53 mg and 6.94–58.15 mg/100 g on dehydration. Dehydration seems to be the simplest convenient technology for preserving these sources of micronutrients, especially when they are abundantly available. Irrespective of the losses of vitamins that take place during dehydration, dehydrated GLV are a concentrated natural source of micronutrients and they can be used in product formulations. Value addition of traditional products with dehydrated GLV can be advocated as a feasible food-based approach to combat micronutrient malnutrition.
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studies on indian Green Leafy Vegetables for their antioxidant activity
Plant Foods for Human Nutrition, 2009Co-Authors: Sheetal Gupta, Jamuna PrakashAbstract:To identify the potential of Green Leafy Vegetables (GLV) as antioxidants, methanolic extracts of Amaranthus sp., Centella asiatica, Murraya koenigii and Trigonella foenum graecum were studied for their antioxidant activity in different systems at multiple concentrations. Total antioxidant activity assessed by phosphomolybdenum method, free radical scavenging activity by 1,1-diphenly-2-picryl hydrazyl (DPPH), reducing power and ferrous ion chelating activity were determined. The GLV were analyzed for ascorbic acid, total and β-carotene and total polyphenol contents. The ascorbic acid, total carotene, β-carotene and total phenolic content (tannic acid equivalents) of the GLV ranged between 15.18–101.36, 34.78–64.51, 4.23–8.84 and 150.0–387.50 mg/100 g GLV, respectively. The extracts were found to have significantly different levels of antioxidant activities in the systems tested. The total antioxidant activity was highest in Murraya koenigii (2,691.78 μmol of ascorbic acid/g sample) and least in Centella asiatica (623.78 μmol of ascorbic acid/g sample). The extract concentration causing 50% inhibition of DPPH (IC50) was determined (M. koenigii < C.asiatica < Amaranthus sp. < T. graecum). The maximum DPPH scavenging activity and reducing power was exhibited by Murraya koenigii. Multiple regression analysis showed that the relationship of total antioxidant activity, free radical scavenging activity, and reducing power with polyphenol and total and β-carotene was highly significant.
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Effect of different blanching treatments on ascorbic acidretention in Green Leafy Vegetables
2008Co-Authors: Sheetal Gupta, Jamuna Prakash, Jyothi Lakshmi A, Shepu KilkeeraeAbstract:Blanching is a prerequisite for preservation of Green Leafy Vegetables. However, it may cause partial destruction of some nutrients like ascorbic acid which is highly oxidizable with time in the post harvest period on atmospheric exposure. The objective of the present study is to identify a suitable blanching treatment and conditions (temperature, time and media) for commonly consumed Green Leafy Vegetables that ensures enzyme inactivation and maximum ascorbic acid retention. Ten commonly consumed Leafy Vegetables, viz. Amaranth (Amaranthus gangeticus Linn.), Ambat chuka (Rumex vesicarius Linn.), Bathua (Chenopodium album Linn.), Brahmi [Centella asiatica (Linn.) Urban], Drumstick (Moringa oleifera Linn.), Fenugreek (Trigonella foenum-graecum Linn.), Keerae (Amaranthus sp.), Kilkeerae (Amaranthus tricolor Linn.), Shepu (Anethum graveolens Linn. syn. Peucedanum graveolens Linn.), and Spinach (Spinacia oleracea Linn.) were blanched for 1, 2 and 4 min at 80, 90 and 98 o C in water and chemical media, steamed for 5 and 10 min with and without chemical treatment and microwaved for 1 and 1.5 min, unblanched Greens served as control. Retention of ascorbic acid was reduced as the blanching time and temperature increased in all Greens. It was comparatively higher in chemically treated samples both in conventional and steam blanched samples. Steam blanched samples (5 min) had a higher level of ascorbic acid than conventional blanched samples irrespective of blanching media. Ascorbic acid content of microwaveblanched samples was better in some Greens compared to conventionally blanched Greens. Blanching at 80 o C for 1 min, steaming for 5 min and microwaving for 1 min was sufficient to inactivate peroxidase in all except two Green Leafy Vegetables irrespective of the blanching media. From the nutrition point of view, chemical blanching proved to be advantageous both in steam and conventional blanching for short period and it also ensured enzyme inactivation.
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Nutrient composition and sensory profile of differently cooked Green Leafy Vegetables
International Journal of Food Properties, 2004Co-Authors: A Pȩkala, Jamuna PrakashAbstract:Abstract Four Green Leafy Vegetables commonly consumed in South India were selected for the study. They were subjected to three different methods of cooking namely, conventional, pressure, and microwave cooking. Proximate composition, vitamins (ascorbic acid and β-carotene), mineral content (calcium, phosphorus, and iron), and in vitro available iron of the raw and cooked samples were estimated. The cooked samples were further subjected to sensory analysis. The results showed that the nutrient content of each Green Leafy vegetable was distinct and spinach was comparatively a poor source of all nutrients. Cooking caused a significant difference only in the ascorbic acid and β-carotene content of the Greens. No significant difference was observed in the nutrient content due to the three different methods of cooking adopted. Results of the sensory test revealed that color was the only attribute that varied to a large extent due to cooking. Color of pressure cooked Greens was considered inferior to convention...
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Nutrient Composition and Sensory Profile of Differently Cooked Green Leafy Vegetables
International Journal of Food Properties, 2004Co-Authors: A Pȩkala, Jamuna PrakashAbstract:Four Green Leafy Vegetables commonly consumed in South India were selected for the study. They were subjected to three different methods of cooking namely, conventional, pressure, and microwave coo...
Natalie C. Ward - One of the best experts on this subject based on the ideXlab platform.
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The effects of vitamin K-rich Green Leafy Vegetables on bone metabolism: A 4-week randomised controlled trial in middle-aged and older individuals
Bone Reports, 2020Co-Authors: Marc Sim, Catherine P. Bondonno, Joshua R. Lewis, Richard L. Prince, Itamar Levinger, Tara C. Brennan-speranza, Claire R Palmer, Nicola P. Bondonno, Amanda Devine, Natalie C. WardAbstract:Abstract Background High vegetable intake is associated with beneficial effects on bone. However, the mechanisms remain uncertain. Green Leafy Vegetables are a rich source of vitamin K1, which is known to have large effects on osteoblasts and osteocalcin (OC) metabolism. Objective To examine the effects of consumption of two to three extra serves of Green Leafy Vegetables daily on bone metabolism. Methods Thirty individuals (mean age 61.8 ± 9.9 years, 67% male) completed three experimental phases in a randomised controlled crossover design, each lasting four weeks, with a washout period of four weeks between phases (clinical trial registration: ACTRN12615000194561). The three experimental phases were: (i) increased dietary vitamin K1 by consuming Green Leafy Vegetables (H-K; ~200 g/d containing 164.3 [99.5–384.7] μg/d of vitamin K1); (ii) low vitamin K1 by consuming vitamin K1-poor Vegetables (L-K; ~200 g/d containing 9.4 [7.7–11.6] μg/d of vitamin K1); and (iii) control (CON) where participants consumed an energy-matched non-vegetable control. OC forms, total OC (tOC), carboxylated OC (cOC) and undercarboxylated OC (ucOC), were measured in serum pre- and post-intervention for each experimental phase using a sandwich-electrochemiluminescence immunoassay. Results Pre-intervention tOC, ucOC and ucOC:tOC levels were similar between phases (P > .05). Following H-K, but not L-K, tOC, ucOC and ucOC:tOC levels were significantly lower compared to pre-intervention levels (P ≤ .001) and compared to CON (~14%, 31% and 19%, respectively, all P Conclusions In middle-aged healthy men and women, an easily achieved increase in dietary intake of vitamin K1-rich Green Leafy Vegetables substantially reduces serum tOC and ucOC suggesting increased entry of OC into bone matrix, where it may improve the material property of bone. In conjunction with previous epidemiological and randomised controlled trial data, these findings suggest that interventions to increase vegetable intake over extended periods should include bone end points including fracture risk.
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short term effects of nitrate rich Green Leafy Vegetables on blood pressure and arterial stiffness in individuals with high normal blood pressure
Free Radical Biology and Medicine, 2014Co-Authors: Catherine P. Bondonno, Alex H. Liu, Kevin D. Croft, Natalie C. Ward, Xingbin Yang, Michael J. Considine, Ian B. Puddey, Richard J. Woodman, Jonathan M. HodgsonAbstract:Evidence for a beneficial effect of dietary nitrate, through the nitrate–nitrite–NO pathway, on measures of cardiovascular function in healthy individuals is accumulating. It is less clear whether increased dietary nitrate intake from Green Leafy Vegetables would have similar beneficial vascular effects in those at increased risk of developing hypertension. Our aim was to assess the effects of short-term regular consumption of increased nitrate from Green Leafy Vegetables on blood pressure and arterial stiffness in individuals with high-normal blood pressure. Thirty-eight men and women ages 30–70 years with systolic blood pressure 120 to 139 mm Hg were recruited to a randomized controlled crossover trial. The effects of a 7-day high-nitrate diet intervention (increased nitrate intake by at least 300 mg/day from Green Leafy Vegetables) were compared to a 7-day low-nitrate diet intervention. Outcome measures included pre- and postintervention salivary and plasma nitrate and nitrite concentrations; ambulatory, home, and office blood pressure; augmentation index; and carotid–femoral pulse wave velocity. The high-nitrate diet intervention resulted in at least a fourfold increase in salivary and plasma nitrate and nitrite (P<0.001). Ambulatory, home, and office blood pressure and arterial stiffness were not different between the high-nitrate diet and the low-nitrate diet. Increasing dietary nitrate intake in those with high-normal blood pressure and at increased risk of hypertension may not be an effective short-term strategy to lower blood pressure.
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Short-term effects of nitrate-rich Green Leafy Vegetables on blood pressure and arterial stiffness in individuals with high-normal blood pressure.
Free Radical Biology and Medicine, 2014Co-Authors: Catherine P. Bondonno, Alex H. Liu, Kevin D. Croft, Natalie C. Ward, Xingbin Yang, Michael J. Considine, Ian B. Puddey, Richard J. Woodman, Jonathan M. HodgsonAbstract:Evidence for a beneficial effect of dietary nitrate, through the nitrate–nitrite–NO pathway, on measures of cardiovascular function in healthy individuals is accumulating. It is less clear whether increased dietary nitrate intake from Green Leafy Vegetables would have similar beneficial vascular effects in those at increased risk of developing hypertension. Our aim was to assess the effects of short-term regular consumption of increased nitrate from Green Leafy Vegetables on blood pressure and arterial stiffness in individuals with high-normal blood pressure. Thirty-eight men and women ages 30–70 years with systolic blood pressure 120 to 139 mm Hg were recruited to a randomized controlled crossover trial. The effects of a 7-day high-nitrate diet intervention (increased nitrate intake by at least 300 mg/day from Green Leafy Vegetables) were compared to a 7-day low-nitrate diet intervention. Outcome measures included pre- and postintervention salivary and plasma nitrate and nitrite concentrations; ambulatory, home, and office blood pressure; augmentation index; and carotid–femoral pulse wave velocity. The high-nitrate diet intervention resulted in at least a fourfold increase in salivary and plasma nitrate and nitrite (P
A Adegbite Adefolawe - One of the best experts on this subject based on the ideXlab platform.
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Chemical and Phytochemical Profile of Some Uncommon Green Leafy Vegetables Consumed In South West, Nigeria
IOSR Journal of Environmental Science Toxicology and Food Technology, 2012Co-Authors: A Oduse Kayode, A Idowu Micheal, A Adegbite AdefolaweAbstract:Green Leafy Vegetables (GLV) plays a vital role in the food culture of Nigerians and Africans as a whole. In this study, eleven Green Leafy Vegetables not commonly consumed from south west Nigeria were analysed for proximate composition, mineral compositions and phytochemicals composition (Tannins, flavonoids and alkaloids). The Green Leafy Vegetables analysed with corresponding local names were Launea taraxacifolia "Yanrin", Struchium sparaganophora "Ewuro Odo", Cnidoscolus aconitifolina "Iyan Ipaja", Vernonia amygdalina "Ewuro", Solanum nigrum "Odu", Crassocephalum crepidioides "Ebolo", Ocimum gratissimum "Efirin", Manihot esculenta "Ewe ege", Colocassia esulenta "Ewe koko", Cerathoteca sesamoides "Ekuku" and Bidens pinnata "Abere oloko". There was a significant difference (P
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chemical and phytochemical profile of some uncommon Green Leafy Vegetables consumed in south west nigeria
IOSR Journal of Environmental Science Toxicology and Food Technology, 2012Co-Authors: Oduse A Kayode, Idowu A Micheal, A Adegbite AdefolaweAbstract:Green Leafy Vegetables (GLV) plays a vital role in the food culture of Nigerians and Africans as a whole. In this study, eleven Green Leafy Vegetables not commonly consumed from south west Nigeria were analysed for proximate composition, mineral compositions and phytochemicals composition (Tannins, flavonoids and alkaloids). The Green Leafy Vegetables analysed with corresponding local names were Launea taraxacifolia "Yanrin", Struchium sparaganophora "Ewuro Odo", Cnidoscolus aconitifolina "Iyan Ipaja", Vernonia amygdalina "Ewuro", Solanum nigrum "Odu", Crassocephalum crepidioides "Ebolo", Ocimum gratissimum "Efirin", Manihot esculenta "Ewe ege", Colocassia esulenta "Ewe koko", Cerathoteca sesamoides "Ekuku" and Bidens pinnata "Abere oloko". There was a significant difference (P<0.05) among the samples in chemical and phytochemical composition. The percentage moisture, protein, ether extract, ash, crude fibre, and carbohydrate content range from 78.60 to 88.47%, 1.76 to 3.36%, 0.20 to 2.93%, 1.73 to 4.43%, 2.56 to 3.73% and 2.93 to 12.33% respectively. The calcium, Iron, magnesium and phosphate also range from 87.67 to 187.33mg/kg, 2.50 to 7.50mg/kg, 2.33 to 5.23mg/kg and 33.66 to 115.67mg/kg respectively. The phytochemicals determined are: Tannin, total alkaloid and flavonoid with values 8.33 to 39.00mg/kg, 6.50 to 13.83mg/kg and 12.53 to 35.33mg/kg respectively. The data suggests that the eleven Leafy Vegetables analysed have both nutritional and phytochemical potentials.
Catherine M. C. G. Renard - One of the best experts on this subject based on the ideXlab platform.
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Traditional Green Leafy Vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria II: consumption pattern and potential contribution to micronutrient requirements
South African Journal of Clinical Nutrition, 2019Co-Authors: Shirley Isibhakhomen Ejoh, Faustina Dufie Wireko-manu, David Page, Catherine M. C. G. RenardAbstract:Objective: To determine the consumption pattern of selected households consuming traditional Green Leafy Vegetables (TGLVs) during three seasons and potential contribution to recommended nutrient i...
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Traditional Green Leafy Vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria I: estimation of vitamin C, carotenoids and mineral contents
South African Journal of Clinical Nutrition, 2019Co-Authors: Shirley Isibhakhomen Ejoh, Faustina Dufie Wireko-manu, David Page, Catherine M. C. G. RenardAbstract:Objective: To determine the micronutrient composition of fresh and boiled traditional Green Leafy Vegetables (TGLVs).Design: Sixteen TGLVs categorised into cultivated and uncultivated Vegetables we...
