Nutritional, phytochemical and diverse health-promoting qualities of Cleome gynandra
- 5 January 2021
- journal article
- review article
- Published by Taylor & Francis Ltd in Critical Reviews in Food Science and Nutrition
- Vol. 62 (13), 3535-3552
- https://doi.org/10.1080/10408398.2020.1867055
Abstract
Cleome gynandra (Syn. Gynandropsis gynandra) is fast emerging as one of the most widely consumed leafy vegetables due to its nutrition and health-promoting properties. In addition to its high nutritional content, the plant has a rich pool of diverse antioxidant phytochemicals. The current review provides a critical appraisal on the increasing nutritional significance of Cleome gynandra due to its rich pool of natural bioactive compounds and beneficial health-promoting qualities. The rich nutritional content especially the high levels of macro- and micronutrients is an indication of its potential to mitigate malnutrition and the increasing incidence of diet-related obesity and non-communicable diseases. The presence of health-promoting natural compounds, notably polyphenols, glucosinates and terpernoids has been confirmed in Cleome gynandra using different analytical methods. Cleome gynandra possesses high levels of α-tocopherol, β-tocopherol and γ-tocopherol, ascorbic acid, α-carotene, β-carotene, lutein, violaxanthin, and β-cryptoxanthin. These nutritional compounds could be useful in food applications as supplements, colorants and extending shelf-life of food products. Cleome gynandra extracts have demonstrated promising effects in several biological assays using in vitro and in vivo systems. Clearly, diversified diets that include a regular intake of dark green leafy vegetables including Cleome gynandra, holds great promise in ensuring food and nutrition security. Graphical AbstractKeywords
Funding Information
- National Research Foundation of South Africa (129179)
- Incentive Funding for Rated Researchers (109508)
- Incentive Funding for Rated Researchers
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