Antioxidant indices of some green leafy vegetables

摘要

This study reports the antioxidant phytochemicals ascorbic acid, phytate and total phenols, free radical scavenging capacity and reducing properties of 14 green leafy vegetables commonly consumed in the southern part of Nigeria. Consumption of vegetables and fruits has been associated with prevention of chronic diseases such as cancer and cardiovascular diseases (Verlangieri et al. 1985; Ames et al. 1993). This protective action is attributed to the presence of antioxidants, especially vitamins including ascorbic acid, α-tocopherol and |3-carotene (Cao et al. 1996). Also polyphenolic components of higher plants can have antioxidant properties (Jacob 1995) and specific polyphenols scavenge superoxide and hydroxyl radicals and inhibit lipid peroxidation (Salah et al. 1995). In this study, 14 common vegetables in southwestern Nigeria were evaluated for antioxidant phytochemical components and antioxidant activities.