Nutritional content, phytochemicals, and biological activity in leafy vegetables

Abstract

Indigenous leafy vegetables play a significant role in the provision of nutrients, vitamins, minerals, and phytochemicals required for growth, maintenance, and protection from chronic diseases. These leafy vegetables are usually collected in the veld during the rainy season and consumed as food and/or medicine. Due to urbanization and westernization, the consumption of these leafy vegetables is decreasing. The phytochemicals play an important role as antioxidants in suppressing free radicals that can damage important cellular components, resulting in lifestyle diseases such as hypertension, diabetes, atherosclerosis, cancer, and stroke. Eating these indigenous vegetables is advantageous in many fronts. Firstly, the majority of them are wild and therefore freely available and accessible to everyone willing and interested in harvesting. Secondly, they are not contaminated with toxic modern pesticides and fertilizers compared to commercial vegetables. In addition to nutritional value, these leafy vegetables have financial and economic value to local rural communities who trade in indigenous food products. The African indigenous leafy vegetables contain valuable nutrients, minerals, and vitamins needed to promote good health. These leafy vegetables have potential for cultivation, and their consumption should be promoted. In this chapter, the nutritional, phytochemicals, health value, and properties of the indigenous leafy vegetables are described.