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A review of edible selected green leaves which use in Sri Lankan culinary


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Abstract

Green leafy vegetables are providing a better support to human health being. Green leafy vegetables are ironic spring of nutrients, high dietary fibers and rich in vitamins and minerals and with bioactive like phenolic compounds too. The daily eating of green leafy vegetables helps to prevent major diseases like diabetes, cancer, hepato-toxicity etc. due to its medicinal properties like ant-inflammatory, antioxidant and antimicrobial. In Sri Lanka, there are lots of eatable green leafy vegetable grown and these green leafy vegetables are contributing primary role in Sri Lanka cuisine. The main persistence of this article is to discuss about some selected green leafy vegetables and its medicinal properties and its indications in diseases which are used in Sri Lanka cuisine.

Keywords

green leafy vegetables, consumption, anti-inflammatory, antioxidant, antimicrobial

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