The document presents a seminar on the antioxidant properties of leafy and non-leafy vegetables. It discusses how oxidation produces free radicals that can damage tissues, and how plants contain natural antioxidants that protect against oxidative stress. Several vegetables are then examined, including bitter leaf, fluted pumpkin, basil, baobab, jute mallow, mushrooms, peppers, and carrots. The antioxidants in these plants help prevent diseases caused by reactive oxygen species. Consuming vegetables can improve health and well-being while reducing dependence on synthetic antioxidants.

1. SEMINAR PRESENTATION
ON
ANTIOXIDANT PROPERTIES OF LEAFY AND
NON-LEAFY VEGETABLES
BY
AKINWEMOYE, AKINBOBOLA SOLOMON
JUNE, 2013

2.  Oxidation, which is essential for the production of energy to fuel
biological process usually produces free radicals and other reactive
oxygen species that can damage tissues and causes cell death.
(Simic et al., 1992).
 Many plants including fruits and vegetables are recognized as
sources of natural antioxidants that can protect against oxidative
stress and thus play an important role in the chemoprevention of
diseases that have their aetiology and pathophysiology in reactive
oxygen species (Odukoya et al., 2001).
INTRODUCTION

3. Free radicals
&
Reactive
oxygen
species

4. VEGETABLESVEGETABLES
Vegetables are a large class of plants. They give variety of flavours and
colour to feed and food and they include leaves, stems, seeds and flowers
(Tindall, 1983)
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5. CLASSIFICATION OF VEGETABLES
Non-leafy Vegetables
Leafy Vegetables

6.  Antioxidants are substances that are capable of counteracting the
damaging, but normal effects of the physiological process of oxidation in
animal tissues (Gey, 1998).
 When a free radical gains the electron from an antioxidant; it is no longer
capable of attacking the cell and the chain reaction of oxidation is broken
(Dekkers et al., 1996).
ANTIOXIDANTS

7. Some antioxidants are:
VITAMIN EVITAMIN E
VITAMIN CVITAMIN C
β-CAROTENEβ-CAROTENE
SELENIUMSELENIUM
ANTIOXIDANTSANTIOXIDANTS

8. MODE OF ACTION OF ANTIOXIDANTS
 PREVENTIVE ANTIOXIDANTS
 RADICAL SCAVENGING ANTIOXIDANTS
 REPAIR AND de novo ANTIOXIDANTS
 ADAPTATION

9. Antioxidant Properties ofAntioxidant Properties of Vernonia amygdalinaVernonia amygdalina
(Bitter leaf)(Bitter leaf)
 Bitter leaf plant contains natural antioxidants against aqueous radicals and
reactive species ions (Erasto et al., 2007).
 Vernonia amygdalina leaf is a vegetable with several potentials in the
prevention and treatment of various ailments associated with oxidative
stress.

10. Plate 1:Vernonia amygdalina (Bitter leaf)

11. Antioxidant Properties of Telfairia occidentalis
(Fluted pumpkin)
 The herbal preparation of the plant has been employed in the treatment of
sudden attack of convulsion, gastrointestinal disorders, malaria and
anaemia.
 The consumption of leaves of Telfairia occidentalis will provide adequate
antioxidants capable of preventing diseases arising from oxidative stress
thus promoting the general wellbeing of an individual.

12. Plate 2: Telfairia occidentalis (Fluted pumpkin)

13. Antioxidant Properties of Ocimum (Basil)Antioxidant Properties of Ocimum (Basil)
 Ocimum basilicum (basil) has been used as a medicinal plant for
various ailments, such as headaches, coughs, diarrhoea, constipation,
warts, worms and kidney malfunction
 The methanolic extract of leaf of O. gratissimum was also shown to be
capable of scavenging the free radicals DPPH radical, superoxide anion
radical, hydroxyl radical, nitric oxide radicals, as well as inhibiting
lipid peroxidation, using appropriate assay systems compared to natural
and synthetic antioxidants.

14. Plate 3: Ocimum (Basil)

15. Antioxidant Properties ofAntioxidant Properties of Adansonia digitataAdansonia digitata
(Baobab)(Baobab)
 The leaves are used to treat insect bites, guinea worm and
internal pains, dysentery, diseases of the urinary tract,
opthalmia and otitis (Sidibe et al., 2002).
 Certain bioactive compounds in baobab leaves, may be
responsible for the treatment of certain ailments, as well as
containing properties that can be beneficial to overall health.

16. Plate 4: Adansonia digitata (Baobab)

17. Antioxidant Properties of Corchorus olitorius (Jute
Mallow)
 Its leaves also act as blood purifier and the leaf twigs is used against heart
troubles while cold leaf infusion is taken to restore appetite and strength,
leaves used for ascites, pains, piles, tumours, gonorrhoea and fever
(Fasinmirin and Olufayo, 2009).
 The synergistic antioxidant activities of the hydrophilic and lipophilic
constituents may contribute to the medicinal properties of C. olitorius leaf.

18. Plate 5: Corchorus olitorius (Jute Mallow)

19. Antioxidant Properties of Mushrooms
 Bahl (1983) showed mushrooms cure epilepsy, wounds, skin diseases, heart
ailments, rheumatoid arthritis, cholera besides intermittent fevers, diaphoretic,
diarrhoea, dysentery, cold, anaesthesia, liver disease, gall bladder diseases and used
as vermicides.
 Fruiting bodies of medicinal mushroom (G. lucidum) contain polysaccharides,
triterpenoids, adenosine, germanium, protein (L2-8), amino acids which have been
found to have antitumor and immuno-modulating effect (Sing et al., 2008).

20. Plate 6: Mushrooms

21. Antioxidant Properties of Peppers (Capsicum
species)
 Peppers have been reported to contain an anticoagulant that helps prevent
the blood clots that can cause heart attacks (Andrews, 1995)
 Different varieties of the genus Capsicum are widely grown for their fruits,
which may be eaten fresh, cooked, as a dried powder, in a sauce, or
processed into oleoresin (Poulos, 1993).

22. Plate 7: Peppers

23. Antioxidant Properties of Eggplants (Solanum
melongena)
 Eggplant and pea sprout extracts contained high phenolic compounds,
anthocyanins, and ascorbic acids which appeared to be responsible for their
antioxidant activities and scavenging effects (Bor et al., 2006).
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24. Plate 8: Eggplants (Solanum melongena)

25. Antioxidant Properties of Carrots (Daucus carota)
 Carrot was found to exert antioxidant activity though it is not very strong
compared to other vegetables.
 Carrot ingestion was found to decrease lipemia and improve the
antioxidant status

26. Plate 9: Carrots

27. Conclusion
These vegetables are useful for the general wellbeing of man and livestock.
They help in improving the body functions and preventing of diseases
associated with oxidative stress in the body cells. Since vegetables are cheap
to obtain and they are sufficiently available, their consumption will reduce
dependency on the use of synthetic antioxidants by human and livestock.

28. Recommendations
 A substantial quantity of vegetables should be consumed
because of their importance to the body.
 Fruits, vegetables and berries are to be planted in gardens at
home backyards
 Animals should be fed greens so that they will have access to
ready vitamins and other nutritionally needed nutrients.
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