Add to ORKGThe review summarizes and details information on phytochemicals and the impact of geographical location, genotype, agronomy practices, postharvest storage, and processing of common traditional leafy vegetables. It also briefly discusses the bioavailability and accessibility of major phytochemicals, common antinutritive compounds of the selected vegetables, and recently developed traditional leafy vegetable-based food products for dietary diversification
Objectives: The objectives of this study were to determine the availability of, access to and nutrit...
The increased awareness of the health protecting properties of non-nutrient bio-active compounds fou...
A purposive interview and laboratory analysis of green leafy vegetables commonly used in Tanzania wa...
Regular intake of sufficient amounts of certain dietary phytochemicals was proven to reduce the inci...
AbstractIndigenous leafy vegetables possess high horticultural potential based on their long utilisa...
South Africa is endowed with agro-biodiversity that consists of different types of indigenous leafy ...
International audienceUnderutilized or traditional leafy vegetables are grown in the wild and cultiv...
Traditional leafy vegetables are those plants whose leaves or aerial parts have been integrated in ...
African indigenous vegetables (AIVs) play important role in providing the needed food security, nutr...
The colour of fruits and vegetables represent a lot about their nutritional value. These nutritional...
Foods of plant origin may contain many phytochemical compounds such as phenolic compounds in additi...
The use of traditional leafy vegetables in communities has been noted in several studies. These stud...
Indigenous leafy vegetables can play an important part in alleviating hunger and malnutrition in sub...
Corchorus olitorius L. is an African leafy vegetable of high nutritional interest. To assess its agr...
African leafy vegetables (ALVs) are mostly gathered from the wild, with few selected species being c...
Objectives: The objectives of this study were to determine the availability of, access to and nutrit...
The increased awareness of the health protecting properties of non-nutrient bio-active compounds fou...
A purposive interview and laboratory analysis of green leafy vegetables commonly used in Tanzania wa...
Regular intake of sufficient amounts of certain dietary phytochemicals was proven to reduce the inci...
AbstractIndigenous leafy vegetables possess high horticultural potential based on their long utilisa...
South Africa is endowed with agro-biodiversity that consists of different types of indigenous leafy ...
International audienceUnderutilized or traditional leafy vegetables are grown in the wild and cultiv...
Traditional leafy vegetables are those plants whose leaves or aerial parts have been integrated in ...
African indigenous vegetables (AIVs) play important role in providing the needed food security, nutr...
The colour of fruits and vegetables represent a lot about their nutritional value. These nutritional...
Foods of plant origin may contain many phytochemical compounds such as phenolic compounds in additi...
The use of traditional leafy vegetables in communities has been noted in several studies. These stud...
Indigenous leafy vegetables can play an important part in alleviating hunger and malnutrition in sub...
Corchorus olitorius L. is an African leafy vegetable of high nutritional interest. To assess its agr...
African leafy vegetables (ALVs) are mostly gathered from the wild, with few selected species being c...
Objectives: The objectives of this study were to determine the availability of, access to and nutrit...
The increased awareness of the health protecting properties of non-nutrient bio-active compounds fou...
A purposive interview and laboratory analysis of green leafy vegetables commonly used in Tanzania wa...