scholarly journals Determination of Antioxidant Content and Activity in Eight Jordanian Fresh Green Leafy Vegetables

2019 ◽  
Vol 19 (4) ◽  
Author(s):  
Hiba F Al-Sayyed
Keyword(s):  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Antioxidant Content

Development and Validation of an HPLC Method for the Determination of Thiamine and Riboflavin in Green Leafy Vegetables Using Clara-Diastase

2011 ◽  
Vol 76 (4) ◽  
pp. C639-C642 ◽  
Author(s):  
Alicia del Carmen Mondragón-Portocarrero ◽  
Lourdes Vázquez-Odériz ◽  
MaÁngeles Romero-Rodríguez
Keyword(s):  
Hplc Method ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Development And Validation

scholarly journals Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage

2012 ◽  
Vol 1261 ◽  
pp. 179-188 ◽  
Author(s):  
J. Santos ◽  
J.A. Mendiola ◽  
M.B.P.P. Oliveira ◽  
E. Ibáñez ◽  
M. Herrero
Keyword(s):  
Water Soluble ◽  
Leafy Vegetables ◽  
Sequential Determination ◽  
Green Leafy Vegetables

Determination of iron content in selected indigenous green leafy vegetables in Baraton, Kenya.

2016 ◽  
Vol 5 (04) ◽  
pp. 4500 ◽  
Author(s):  
Anthoney Swamy T* ◽  
Nyabwari Loice Kerubo ◽  
Jackie K. Obey ◽  
Magut Hillary
Keyword(s):  
Spectrophotometric Method ◽  
Iron Concentration ◽  
Leafy Vegetables ◽  
Test Analysis ◽  
Absorbance Measurement ◽  
Green Leafy Vegetables ◽  
Significant Difference ◽  
Indigenous Vegetables ◽  
Spider Plant

A study was done to determine the level of iron in selected indigenous vegetables using UV-vis spectrophotometric method. The four indigenous vegetables that was frequently consumed by Baraton families were; amaranths, pumpkin leaves, spider plant, and bacella alba, were selected for the study. Absorbance measurement was done on the ash samples of cooked and uncooked vegetables using UV-Vis spectrophotometer at 458 nm.  The results showed among the uncooked vegetables, the iron concentration ranged from 0.081 to 0.23 ppm with pumpkin leaves and baccela alba recording the lowest and highest level respectively. The cooked vegetables had Fe levels ranging for 0.041 ppm to 0.43 ppm with pumpkin leaves and amaranths having lowest and highest Fe levels respectively.  One sample t-test analysis showed that there was no significant difference between the Fe levels in the cooked and uncooked vegetables P>0.05. The findings showed that the sampled vegetables are a source of iron in diet.

scholarly journals Quantification of phytochemical constituents in sixteen commonly consumed green leafy vegetables

2020 ◽  
Vol 11 (SPL4) ◽  
pp. 2990-2996
Author(s):  
Anusha Anish ◽  
Sherena P A ◽  
Annamala P T ◽  
Mukkadan J K
Keyword(s):  
Leafy Vegetables ◽  
Thymus Vulgaris ◽  
Petroselinum Crispum ◽  
Anticancer Activities ◽  
Green Leafy Vegetables ◽  
Curry Leaves ◽  
Fenugreek Leaves ◽  
Origanum Majorana ◽  
Coriander Leaves

Sixteen green leafy vegetables - curry leaves (Murraya koenigii), fenugreek (methi) leaves (Trigonella foenum-graecum), coriander leaves (Coriandrum sativum), broccoli leaves (Brassica oleracea), bay leaves (Laurus nobilis), oregano leaves (Origanum vulgare), marjoram leaves (Origanum majorana), basil leaves (Ocimum basilicum), pandan leaves (Pandanus amaryllifolius), sage leaves (Salvia officinalis), thyme leaves (Thymus vulgaris), lemon grass leaves (Cymbopogon citratus), kaffirlime leaves (Citrus hystrix) and parsley leaves (Petroselinum crispum) were collected and analysed for the determination of major phytochemicals (polyphenols, flavonoids, chlorophills and xanthophylls). Basil leaves, sage leaves and oregano leaves were found to be rich in total polyphenols., basil leaves, mint leaves and thyme leaves were rich in flavonoids., coriander leaves, mint leaves and spinach leaves were rich in chlorophills., and coriander leaves, curry leaves and fenugreek leaves were found to be rich xanthophylls (carotenoids). This information will pave the way for selecting specific vegetables for the isolation and characterisation of individual phytochemical and its application in studying antimutagenic, anti-inflammatory and anticancer activities.

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.

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.

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