Type of pots used in cooking may influence the iron content of commonly consumed vegetables in Nigeria: A laboratory based comparative study.

Iron deficiency anemia is a major public health problem, especially in resource-poor countries. Cooking pots may contribute some appreciable amount of trace metals into food by way of leaching. The effects of iron and aluminum cooking pots on iron content of two commonly consumed vegetables were investigated.

In vitro antioxidant activities and inhibitory effects of phenolic extract of (Oliv and Hiern) against key enzymes linked with type II diabetes mellitus and Alzheimer's disease.

The phenolic extract of leaves was investigated to determine the in vitro antioxidant, phenolic profiles, and inhibition of key enzymes relevant to type II diabetes mellitus (α-amylase and α-glucosidase) and Alzheimer's disease (acetylcholinesterase and butrylcholinesterase). The phenolic extract demonstrated significant scavenging abilities against all in vitro antioxidant parameters assessed. Reversed-phase HPLC of the extract revealed the presence of gallic acid, chlorogenic, caffeic acid, rutin, quercetin, and kaempferol.

Proximate, Phytochemical, and Antimicrobial Properties of Dried Leaves from .

is a common plant in the tropics and has been used in food and medicine. Its usage in food and medicine could be attributed to its phtyochemical and antimicrobial properties. In this study we investigated the proximate, phytochemical, and antimicrobial attributes of air dried leaves of .