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Food Reviews International Volume 37, 2021 - Issue 6
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Review

African Green Leafy Vegetables Health Benefits Beyond Nutrition

S. M. Moyoa Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South AfricaView further author information
,
J. C. Seremb Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Pretoria, South AfricaView further author information
,
M. J. Besterb Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Pretoria, South AfricaView further author information
,
V. Mavumengwanac DST-NRF Centre of Excellence for Biomedical Tuberculosis Research/South African Medical Research Council Centre for Tuberculosis Research, Division of Molecular Biology and Human Genetics, Faculty of Medicine and Health Sciences, Stellenbosch University, Stellenbosch, South AfricaView further author information
&
E. Kayitesia Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South AfricaCorrespondence[email protected]
View further author information
Pages 601-618 | Published online: 28 Jan 2020

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Tanmay Sarkar, Molla Salauddin, Sarita Roy, Runu Chakraborty, Maksim Rebezov, Mohammad Ali Shariati, Muthu Thiruvengadam & Kannan R. R Rengasamy. (2022) Underutilized green leafy vegetables: frontier in fortified food development and nutrition. Critical Reviews in Food Science and Nutrition 0:0, pages 1-55.
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Articles from other publishers (9)

Taewan Park, Sahrah Fischer, Christine Lambert, Thomas Hilger, Irmgard Jordan & Georg Cadisch. (2023) Combined Effects of Drought and Soil Fertility on the Synthesis of Vitamins in Green Leafy Vegetables. Agriculture 13:5, pages 984.
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Thattantavide Anju, Nishmitha Kumari S. R. Rai & Ajay Kumar. (2022) Sauropus androgynus (L.) Merr.: a multipurpose plant with multiple uses in traditional ethnic culinary and ethnomedicinal preparations. Journal of Ethnic Foods 9:1.
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Siphosanele Mafa Moyo & Eugénie Kayitesi. 2022. Handbook of Phytonutrients in Indigenous Fruits and Vegetables. Handbook of Phytonutrients in Indigenous Fruits and Vegetables 97 117 .
Petunia Mashiane & Dharini Sivakumar. 2022. Handbook of Phytonutrients in Indigenous Fruits and Vegetables. Handbook of Phytonutrients in Indigenous Fruits and Vegetables 69 82 .
. (2021) Retracted: Kale ( Brassica oleracea var. sabellica ) as miracle food with special reference to therapeutic and nutraceuticals perspective . Food Science & Nutrition 10:9, pages 3175-3175.
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Sylvia Maina, Da Hye Ryu, Gaymary Bakari, Gerald Misinzo, Chu Won Nho & Ho-Youn Kim. (2021) Variation in Phenolic Compounds and Antioxidant Activity of Various Organs of African Cabbage (Cleome gynandra L.) Accessions at Different Growth Stages. Antioxidants 10:12, pages 1952.
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Oluranti M. Lawal, Louka van Stuijvenberg, Nienke Boon, Olugbenga Awolu, Vincenzo Fogliano & Anita R. Linnemann. (2021) Technological and nutritional properties of amaranth‐fortified yellow cassava pasta. Journal of Food Science 86:12, pages 5213-5225.
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Lorenzo Guzzetti, Davide Panzeri, Marynka Ulaszewska, Grazia Sacco, Matilde Forcella, Paola Fusi, Nicola Tommasi, Andrea Fiorini, Luca Campone & Massimo Labra. (2021) Assessment of Dietary Bioactive Phenolic Compounds and Agricultural Sustainability of an African Leafy Vegetable Corchorus olitorius L.. Frontiers in Nutrition 8.
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Dunja Šamec, Ida Linić & Branka Salopek-Sondi. (2021) Salinity Stress as an Elicitor for Phytochemicals and Minerals Accumulation in Selected Leafy Vegetables of Brassicaceae. Agronomy 11:2, pages 361.
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