Science Alert
Curve Top
Research Journal of Medicinal Plants
  Year: 2014 | Volume: 8 | Issue: 2 | Page No.: 50-81
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Antioxidant Potential and Nutritional Values of Vegetables: A Review

Gayatri Nahak, Mruntyanjay Suar and Rajani Kanta Sahu

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.
PDF Fulltext XML References Citation Report Citation
  •    Evaluation of Antioxidant Properties of Some Indian Vegetable and Fruit Peels by Decoction Extraction Method
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.





Curve Bottom