scholarly journals Evaluation of a green leafy vegetable intervention in Ghanaian postpartum mothers.

2009 ◽  
Vol 9 (6) ◽  
Author(s):  
SK Tchum ◽  
S Newton ◽  
SA Tanumihardjo ◽  
KNA Fareed ◽  
A Tetteh ◽  
...  
Keyword(s):  
Leafy Vegetable ◽  
Green Leafy Vegetable ◽  
Postpartum Mothers

Green leafy vegetable and lutein intake and multiple health outcomes

2021 ◽  
pp. 130145
Author(s):  
MD. Ni Li ◽  
MD. Xiaoting Wu ◽  
MD. Wen Zhuang ◽  
MD. Lin Xia ◽  
MD. Yi Chen ◽  
...  
Keyword(s):  
Health Outcomes ◽  
Leafy Vegetable ◽  
Green Leafy Vegetable ◽  
Multiple Health

scholarly journals Effect of high nitrate vegetable juice supplementation on plasma nitrate and blood pressure in healthy adults: a pilot randomized crossover intervention in healthy volunteers

2021 ◽  
Author(s):  
Nour Elsahoryi ◽  
Christopher Cardwell ◽  
Sarah Gilchrist ◽  
Jayne Woodside
Keyword(s):  
Blood Pressure ◽  
Healthy Volunteers ◽  
Healthy Adults ◽  
Leafy Vegetable ◽  
Nitrate Content ◽  
Beetroot Juice ◽  
Green Leafy Vegetable ◽  
Vegetable Juice ◽  
Plasma Nitrate ◽  
Nitrate And Nitrite

Abstract Background: Beetroot juice has been demonstrated to decrease blood pressure due to the high inorganic nitrate content, but few studies have tested the effect of other high nitrate vegetable juices on blood pressure. Methods: This pilot randomized crossover trial aimed to investigate the effect of two different high nitrate vegetable juices on plasma nitrate concentrations and blood pressure in healthy adults. Eighteen healthy volunteers were randomized to receive 115 ml of beetroot juice or 250 ml of green leafy vegetable juice for seven days. Blood samples were collected, and clinic blood pressure measured at baseline and at the end of each juice consumption. Daily home blood pressure assessment was conducted two hours after juice consumption. Nitrate and nitrite concentrations were analysed using a commercially available kit on a Triturus automated ELISA analyser. Hills and Armitage analysis was used for the two- period crossover design and paired sample t- tests were performed to compare within-group changes. Results: Plasma nitrate and nitrite concentration significantly increased and there was significant reduction in clinic and home SBP mean during the beetroot juice period (P-values 0.004 and 0.002, respectively). Home DBP reduced significantly during green leafy vegetable juice consumption week (P-value 0.03). The difference between groups did not reach statistical significance during the formal crossover analysis adjusted for period effects. Conclusion: Beetroot juice and green leafy vegetable juice may reduce systolic or diastolic blood pressure but there was no statistically significant difference between the two juices, although this was only a pilot study.

scholarly journals Analisis Kadar Vitamin C Pada Daun Katuk (Sauropus Androgynus) Segar, Direbus dan Dikukus Dengan Metode Spektrofotometri UV-Vis

2019 ◽  
Vol 6 (01) ◽  
pp. 55-63
Author(s):  
Muhammad Hadi Sulhan Hadi Sulhan
Keyword(s):  
Vitamin C ◽  
The Body ◽  
Leafy Vegetable ◽  
Average Level ◽  
Green Leafy Vegetable

Katuk leaf (Sauropus Androgynus) is a kind of green leafy vegetable which has many benefits for the community, one of which is to treat heartburn, fever, earache, and yaws. Vitamins contained in Sauropus Androgynus and are useful for the body, one of which is vitamin C. Vitamin C has properties that are easily damaged against heat, and easily dissolve in water. This study aims to look at vitamin C levels in fresh, steamed and boiled Sauropus Androgynus by the UV-Vis Spectrophotometry method. Determination of vitamin C levels with this method is relatively inexpensive and good in accuracy. The results obtained with 30 samples with an average level of vitamin C in fresh Sauropus Androgynus 0.0036%, Sauropus Androgynus steamed 0, and Sauropus Androgynus boiled 0.0032%. It can be concluded that the vitamin C levels of boiled Sauropus Androgynus do not decrease significantly, compared to the levels of Vitamin C on freshSauropus Androgynus. the result is different from the Sauropus Androgynus that are steamed vitamin C levels become zero mg

A comparative study of the antacid effect of raw spinach juice and spinach extract in an artificial stomach model

2016 ◽  
Vol 13 (4) ◽  
Author(s):  
Vandana Sanjeev Panda ◽  
Priyanka Mangesh Shinde
Keyword(s):  
Comparative Study ◽  
Sodium Bicarbonate ◽  
Gastric Acid ◽  
Active Control ◽  
Methanolic Extract ◽  
Leafy Vegetable ◽  
Modified Model ◽  
Green Leafy Vegetable ◽  
Neutralizing Capacity ◽  
Medicinal Properties

AbstractBackgroundknown as spinach is a green-leafy vegetable consumed by people across the globe. It is reported to possess potent medicinal properties by virtue of its numerous antioxidant phytoconstituents, together termed as the natural antioxidant mixture (NAO). The present study compares the antacid effect of raw spinach juice with an antioxidant-rich methanolic extract of spinach (NAOE) in an artificial stomach model.MethodsThe pH of NAOE at various concentrations (50, 100 and 200 mg/mL) and its neutralizing effect on artificial gastric acid was determined and compared with that of raw spinach juice, water, the active control sodium bicarbonate (SB) and a marketed antacid preparation ENO. A modified model of Vatier’s artificial stomach was used to determine the duration of consistent neutralization of artificial gastric acid for the test compounds. The neutralizing capacity of test compounds was determinedResultsNAOE (50, 100 and 200 mg/mL), spinach juice, SB and ENO showed significantly better acid-neutralizing effect, consistent duration of neutralization and higher antacid capacity when compared with water. Highest antacid activity was demonstrated by ENO and SB followed by spinach juice and NAOE200. Spinach juice exhibited an effect comparable to NAOE (200 mg/mL).ConclusionsThus, it may be concluded that spinach displays significant antacid activity be it in the raw juice form or as an extract in methanol.

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