A review of beneficial phytochemicals and postharvest studies on some indigenous leafy vegetables from the Mpumalanga Province of South Africa Otang-Mbeng Wilfred*, Mashabela Madonna Ngwatshipane School of Biology and Environmental Sciences, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, P/Bag X11283, Mbombela, 1200, South Africa *Corresponding author e-mail: wilfred.mbeng@ump.ac.za
Online published on 18 January, 2021. Abstract Indigenous leafy vegetables are naturally growing plants within sub-Saharan African ecosystems. For several centuries, these leafy vegetables have served as a source of food to vulnerable rural communities including those in Mpumalanga Province in South Africa. Indigenous leafy vegetables are a good source of nutrients including carbohydrates, proteins, essential vitamins, dietary fibre, trace elements, non-nutritious phytochemicals or their alternatives. The consumption of these vegetable is reported to possess health benefits including antibacterial, antivirus, anti-diabetic, activating the immune system, preventing risk of carcinogens, source of antioxidants as well as preventing apoptosis among others. The present review aimed at evaluating the current state of indigenous leafy vegetables in Mpumalanga Province by summarizing comprehensively their phytochemicals and postharvest studies. Nine indigenous leafy vegetables are currently cultivated in Mpumalanga with numerous nutritional and health benefits. However, more knowledge and scientific data is needed for these vegetables to be included in the dietary diversification programmes to combat poverty and food security. Top Keywords Health, Indigenous leafy vegetables, Phytochemical, Postharvest, Shelf life, Mpumalanga. Top |