Green leafy vegetables (GLVs) are a blessing for a safe and healthier life and have been in use for centuries. They are considered as an essential part of the diet to meet the daily nutrient requirements. GLVs can be used fresh as a salad or can be cooked/processed as per the interest of the consumer. These are becoming more popular for the masses day by day due to the increased awareness of consumers about natural and organic foods. These possess a high place in the food pyramid and are an essential part of a balanced diet. The low caloric value of leafy vegetables makes them ideal for weight management. GLVs are a rich source of nutrients, high in dietary fiber, low in lipids, and rich in folate, ascorbic acid, vitamin K, Mg, and K. They also carry plenty of phytochemicals such as β-carotene flavonoids. The good nutrition profile of GLV is beneficial in lowering the risk of cardiovascular diseases and cancer. GLVs are also valued for individuals with type 2 diabetes due to their high Mg content, high fiber content, and low glycemic index. These contain a good blend of polyphenols and antioxidants, which render them unique for therapeutic values. They also possess antimicrobial activity and can be used in different food products to extend storage life. The burden over synthetic chemicals can be reduced by encouraging the use of GLVs in food and food products.

Green Leafy Vegetables: A Health Promoting Source

In the first edition, Agnes Fay Morgan (1960) stated that “it is impossible to separate most effects of commercial from home processing because the physical and chemical changes involved are identical.” Although new commercial technologies are in use today, Dr. Morgan’s statement is still largely correct. This chapter will avoid repeating much of the known information on the effects of various commercial practices. These issues are discussed in detail in other chapters, and our topic, as it pertains to food preparation procedures and foodservice in particular, has been reviewed in the previous chapter. This current work updates the equivalent chapter in the last edition (Lachance and Erdman 1975).

Effects of Home Food Preparation Practices on Nutrient Content of Foods

The liver has the crucial role in the regulation of various physiological processes and in the excretion of endogenous waste metabolites and xenobiotics. Liver structure impairment can be caused by various factors including microorganisms, autoimmune diseases, chemicals, alcohol and drugs. The plant kingdom is. full of liver protective chemicals such as phenols, coumarins, lignans, essential oils, monoterpenes, carotenoids; glycosides, flavonoids, organic acids, lipids,- alkaloids and xanthenes. Apiaceae plants are usually used as a vegetable or as a spice, but their other functional properties are also very important. This review highlights the significance of caraway, dill, cumin, aniseed, fennel, coriander, celery, lovage, angelica, parsley and carrot, which are popular vegetables and spices, but possess hepatoprotective potential. These plants can be used for medicinal applications to patients who suffer from liver damage.

https://journals.sagepub.com/doi/pdf/10.1177/1934578X1701200241

Perspectives of the Apiaceae Hepatoprotective Effects - A Review.

The leaves ofCoriandrum sativum contain 51.4µg of betacarotene (85.6 IU) per gram and 361mg L-ascorbic acid per 100g on a dry weight basis. The vitamin C in the plant did not change significantly for three days when the cut stems were placed in water and maintained at a temperature of 17 °C. Cooking for 5 minutes lowered the vitamin C content in 4 and 10 volumes of water by 41 to 49% and 61 to 67%, respectively. Cooking for 10 minutes in the same amount of water increased the loss by a few percentage points.

The vitamin A and C content of Coriandrum sativum and the variations in the loss of the latter with various methods of food preparation and preservation

D. D. Clyde

Papers

The vitamin A and C content of Coriandrum sativum and the variations in the loss of the latter with various methods of food preparation and preservation