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Antioxidant Potential and Nutritional Values of Vegetables: A Review |
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Gayatri Nahak,
Mruntyanjay Suar and Rajani Kanta Sahu |
Abstract:
More than 70% people in developing countries depend on vegetables and fruits
further regular dietary needs. Vegetables prevents human from several sever
and chronic diseases. It is necessary to consume daily at least 400 g of vegetables
including pulses, nuts and seeds. Since vegetables have antioxidant properties
they prevents human from cancer, cardio vascular diseases, diabetes, hyper tension,
leprosy, rheumatism, epilepsy, liver and urinary disorder, stroke, paralysis
etc. The vegetables contain several phytochemicals possessing antioxidant activity.
The major groups of phytochemicals include vitamin A, C, E and K, carotenpoid,
terpenoid, flavonoids, polyphenols, saponins, enzymes and minerals. The present
paper describes the relationship between phytochemicals and antioxidant activity.
More than 50 vegetables and leafy vegetables are identified for their antioxidant
activity in terms of DPPH, FRAR, IC50, ORAC values. Correlation between
antioxidant activities was both positive and negative in vegetables. The present
review emphasizes on vegetables as a strong source of antioxidants and a power
house of nutrition. The many uncommon vegetables used by the tribals of under
developed countries need to be studied for their antioxidant activity and medicinal
properties.
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How to cite this article:
Gayatri Nahak, Mruntyanjay Suar and Rajani Kanta Sahu, 2014. Antioxidant Potential and Nutritional Values of Vegetables: A Review. Research Journal of Medicinal Plants, 8: 50-81.
URL: https://scialert.net/abstract/?doi=rjmp.2014.50.81
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