scholarly journals Green leafy vegetables from two Solanum spp. (Solanum nigrum L and Solanum macrocarpon L) ameliorate scopolamine-induced cognitive and neurochemical impairments in rats

2018 ◽  
Vol 6 (4) ◽  
pp. 860-870 ◽  
Author(s):  
Opeyemi B. Ogunsuyi ◽  
Adedayo O. Ademiluyi ◽  
Ganiyu Oboh ◽  
Sunday I. Oyeleye ◽  
Abayomi F. Dada
Keyword(s):  
Solanum Nigrum ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Solanum Nigrum L ◽  
Solanum Spp

scholarly journals Dietary Fibre and Micronutrient Potential of Underutilized Green Leafy Vegetable Sprinkles on Selected Foods

2020 ◽  
Vol 24 (8) ◽  
pp. 1391-1396
Author(s):  
B.A. Babayemi ◽  
O.T. Adepoju
Keyword(s):  
Dietary Fibre ◽  
Solanum Nigrum ◽  
Leafy Vegetables ◽  
Nutritional Values ◽  
Green Leafy Vegetables ◽  
Zn Content ◽  
Solanum Nigrum L ◽  
Total Dietary Fibre ◽  
Starchy Foods ◽  
Dietary Modifications

Considering the rural poor in developing countries like Nigeria, diets that are deficient in dietary fibre and micronutrients are common. Food  diversification or dietary modifications such as increased consumption of vegetables may solve the problem. This study assessed the dietary fibre and micronutrient levels of selected starchy foods (jollof rice and yam porridge) using three underutilized green leafy vegetables, namely, Ebolo (Crassocephalum crepidiodes), Odu (Solanum nigrum L), and Yanrin (Launaea teracifolia L) as sprinkles. Fresh samples of Crassocephalum crepidioides, Solanum nigrum L, and Launaea teracifolia were purchased from Ota market. The leafy parts of the vegetables were washed, cut, oven-dried at 90°C for 6 h and pulverized. Jollof rice and porridge were cooked and 2g each of dried ebolo, odu and yanrin were sprinkled on 100g of each food and stirred thoroughly. Total dietary fibre, as well as iron (Fe) and Zinc (Zn) content of the resultant diets, were determined using standard methods. The highest total dietary fibre of 8.45% was obtained in jollof rice sprinkled with Yanrin. Zn (31.75mg/kg) was highest in jollof rice sprinkled with Yanrin, and Fe (87.75mg/kg) in porridge sprinkled with Ebolo. The underutilized vegetables added more nutritional values to jollof rice and yam porridge as Ebolo, Yanrin and Odu were sprinkled on them. Keywords: Underutilized vegetables, dietary fibre, micronutrient, zinc, iron

scholarly journals Effect of Boiling on Chemicals, Phytochemicals and Nutritional Composition of Solanum nigrum L. Leaves Harvested in Abidjan (Côte d’Ivoire)

2020 ◽  
pp. 1-11
Author(s):  
Dogni Kouassi Dappah ◽  
Denis Yao N’Dri ◽  
Nestor Kouakou Kouassic ◽  
Georges N’Guessan Amani
Keyword(s):  
Nutritive Value ◽  
Negative Impact ◽  
Positive Impact ◽  
Nutritional Composition ◽  
Solanum Nigrum ◽  
Leafy Vegetables ◽  
Nutritional Requirement ◽  
Sodium Potassium ◽  
Nutritional Guidelines ◽  
Solanum Nigrum L

Aims: In tropical Africa, leafy vegetables are traditionally cooked and eaten as a relish together with a starchy staple food. The current study aimed to evaluate the influence of boiling on bioactive, proximate and antinutrients compounds in Solanum nigrum leaves. Methodology: The leaves were subjected to boiling in pressure cooker for 10, 15 and 20 min and proximate composition, minerals, nutritive and anti-nutritional components were determined according to standard methods for nutritional guidelines. Results: The result of the study revealed that longer time of boiling (higher than 10 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients. The registered losses (p < .05) at 10 min were as follows: ash (12.37%), proteins (33.69%), vitamin C (11.23 mg/ 100 g), polyphenols (125.41 mg/ 100 g) Tannins (81.96 mg/ 100 g) and Flavonoids (14.03 mg/100 g). The average increase of fibers content was (39.41%). Furthermore, after 10 min of boiling time the residual contents (p<0.05) of minerals was: Calcium (1079±29.04 to 386±78 mg/ 100 g), Phosphorus (405..24±10-508.88±2.58 mg/ 100 g), Iron (33.48±0.93–44.50±1.23 mg / 100 g) and Magnesium (572.78±19.76–662.99±27.23 mg/ 100 g).The antinutrient composition for oxalic acid were ranged 72.61±6.29 to 223.67±6.35 mg/100 g. The different ratios sodium / potassium (<1) and oxalates/calcium (<2.5) were under the respective critical value for all boiling. Conclusion: These results suggest that the recommended time of domestic cooking must be less than 10 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population.

Mechanical Factors of Infl uence on Biological Effi ciency of Solanum Nigrum L.

2014 ◽  
Vol 1 (2) ◽  
pp. 20-23
Author(s):  
O. Ivashchenko ◽  
O. Ivashchenko
Keyword(s):  
Solanum Nigrum ◽  
Black Nightshade ◽  
Effi Ciency ◽  
Weed Plants ◽  
Sensitivity Level ◽  
Solanum Nigrum L ◽  
Small Plot ◽  
Mechanical Factors ◽  
The Moment ◽  
Working Out

Aim. Studying of black nightshade young plants’ response to the induced mechanical stresses. Methods. Researches conducted in small plot fi eld experiments. Results. Change of sensitivity level of Solanum nigrum L. plants depending on phases of their development at the moment of damage of elevated parts has been proven. Owing to loss of the surface capable to photosynthesis, there is an essential decrease in volumes of photosynthesis at plants of weed survived and their possibilities of ontogeny passage. The deep induced dis- stresses reduce biological effi ciency of plants, their ability to accumulate weight and to form seeds and even lead them to death. Conclusions. The defi ned principles of response of weed plants to the induced mechanical dis-stresses are can be used for working out and ecological receptions of crops protection from weeds.

Immunity boosting diet during Covid 19

2020 ◽  
Vol 11 (SPL1) ◽  
pp. 832-838
Author(s):  
Roshna Sukheoji Bhutada ◽  
Renu Rathi ◽  
Devyani Dasar
Keyword(s):  
Immune System ◽  
Food Studies ◽  
Egg Yolk ◽  
The Body ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Custard Apple ◽  
The Right ◽  
Daily Physical Activities ◽  
Physiological Reactions

WHO declared Covid 19 /SARS -COV-2 as a global pandemic.Till date, there is no medicine for COVID-19. If the Infection arises in the body then the defence mechanism activated against infection. A recent study suggests that temporarily augmenting the body's immune system in the early stages of COVID-19 can help patient to avoid severe symptoms as it is rightly said prevention is better than cure. Ayurveda approaches to develop physiological reactions to facilitate immunity. Planning of diet is most important to boost immunity.As per many researches to provide supplementary food which contains Zinc, Vitamin C,Vitamin D and immunity boosting foodsuch as citrus natural products, custard apple, apple, papaya is among the Fruits. Vegetables include broccoli, onion, garlic and green leafy vegetables. Nuts, ginger, turmeric, pepper, egg yolk, shellfish, mushroom. The need of the hour is a quick boost to immune system to keep it fit, fighting. One should get the right amount of nutrients from the diet, supplementation regimen to boost immune system.In this review, there are few common supplements and super food studies have been included. It might be a torch bearer as sample menu and their alternatives are given for a normal adult. Needy may change contemplated according to age, sex, body mass index and daily physical activities.

scholarly journals Phytochemical composition of leaves and stems of Solanum nigrum L. and Solanum dulcamara L. (Solanaceae) from Bulgaria

2021 ◽  
Vol 1031 (1) ◽  
pp. 012091
Author(s):  
V T Popova ◽  
M A Stoyanova ◽  
T A Ivanova ◽  
A S Stoyanova ◽  
I Z Dimitrova-Dyulgerova
Keyword(s):  
Solanum Nigrum ◽  
Solanum Dulcamara ◽  
Phytochemical Composition ◽  
Solanum Nigrum L

Do dietary patterns and morbidities have a relationship with primary infertility among women? A study from NFHS-4 (2015–16), India

2021 ◽  
pp. 1-16
Author(s):  
Sayeed Unisa ◽  
Kanchan Negi ◽  
Sucharita Pujari ◽  
Vaishali Chaurasia
Keyword(s):  
Dietary Patterns ◽  
Family Health ◽  
Severe Anaemia ◽  
Married Women ◽  
Leafy Vegetables ◽  
Thyroid Disorder ◽  
Daily Consumption ◽  
High Blood Glucose ◽  
Green Leafy Vegetables ◽  
Primary Infertility

Abstract This study assessed the rate of primary infertility and its associated factors among 402,807 currently married women aged 20–49 years in India using National Family Health Survey-4 data collected in 2015–2016. Dietary patterns and selected morbidities were included as independent variables, and socioeconomic variables were considered as covariates. Bivariate and multivariate analyses were done to estimate the prevalence of primary infertility and assess its association with the selected variables, respectively. The rate of primary infertility among currently married women in India in 2015–16 was 1.9% and this was significantly associated with younger age (<35 years), higher age at marriage (≥18 years), urban residence, higher secondary or above education and poverty. The consumption of dairy products (OR = 0.79, CI = 0.73–0.86), dark green leafy vegetables (OR = 0.57, CI = 0.39–0.81) and fruit (OR = 0.88, CI = 0.77–1.01) significantly reduced the odds of primary infertility. Daily consumption of fish and aerated drinks was related to 1.06–1.21 times higher odds of primary infertility. Overweight/obesity, high blood pressure and high blood glucose levels were associated with 1.08–1.21 times elevated odds of primary infertility. Thyroid disorder (OR = 1.38, CI = 1.21–1.60), heart disease (OR = 1.17, CI = 1.16–1.19) and severe anaemia (OR = 1.24, CI = 1.00–1.53) were associated with an increased likelihood of primary infertility among women (OR 1.17–1.39, CI 1.00–1.60). The findings provide compelling evidence that primary infertility among women is related to dietary patterns and morbidities. Interventions and programmes targeting the promotion of healthy diets and lifestyles could be beneficial in addressing the issue of primary infertility among women.

scholarly journals Anatomical study of Solanum nigrum L. from Solanaceae family growing in Iraq

2021 ◽  
Vol 1879 (2) ◽  
pp. 022003
Author(s):  
Muazaz Azeez Al-Hadeethi ◽  
Ali T Al-Taie ◽  
A. Farman Al-Rawi
Keyword(s):  
Anatomical Study ◽  
Solanum Nigrum ◽  
Solanum Nigrum L ◽  
Solanaceae Family

scholarly journals Determinants and Suitability of Carotenoid Reflection Score as a Measure of Carotenoid Status

Nutrients ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 113 ◽  
Author(s):  
Elaine Rush ◽  
Isaac Amoah ◽  
Tung Diep ◽  
Shabnam Jalili-Moghaddam
Keyword(s):  
Body Size ◽  
Health Outcomes ◽  
Daily Intake ◽  
Leafy Vegetables ◽  
Carotenoid Concentration ◽  
Dairy Foods ◽  
Green Leafy Vegetables ◽  
Positive Correlations ◽  
Dark Green ◽  
Negative Health Outcomes

Carotenoids, orange-coloured pigments found in vegetables, fruit, eggs and dairy foods, act as antioxidants and vitamin A precursors in the human body. Skin carotenoid concentration is a biomarker of vegetable and fruit intake. The aim was to identify determinants of skin carotenoid concentration by measuring “Veggie Meter™” carotenoid reflection spectroscopy scores (CRS) from the fingertip of adults with a range of ages, ethnicity and body size. Frequencies of daily intake of vegetables and fruit and weekly intake of pumpkin and carrot, dark green leafy vegetables (DGLV), eggs (yolk), and dairy were determined from a self-completed food-frequency-questionnaire. A total of 571 (324 Women, 247 Men) adults, aged 16 to 85 years, completed measurements. The CRS ranged from 83 to 769, with a median of 327. Women and men did not score differently. For all participants there were negative correlations of CRS with weight (r = −0.312) and BMI (r = −0.338) and positive correlations with weekly intakes of DGLV (r = 0.242) and carrots and pumpkin (r = 0.202). Based on a review of health outcomes associated with plasma carotenoids, 82% of the participants in the current study are at moderate risk, or more, of negative health outcomes. Determinants of carotenoid status were body size, intake of DGLV, carrots and pumpkin, and ethnicity.

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