Table 3.

Functional components of indigenous leafy vegetables and their impact on human health.

Functional Components	Effect on Human Health	References
Phenolic acids: ferulic acid, p-coumaric acid, cinnamic acid, gentisic acid, caffeic acid, p-hydroxybenzoic acid and protocatechuic acid	These have anticancer and anti-inflammatory properties, provide protection against different diseases such as diabetes mellitus, osteoporosis, high blood pressure, arthritis, neurodegenerative disorders and headache, and influence the bioavailability of nitric oxide.	[95,96,97,98]
Flavonoids: myricetin, rutin, quercetin, kaempferol, delphinidin-3-O-glucoside, cyanidin-3-O-glucoside and quercetin 3-glucoside	These decrease oxidative stress to prevent hyperglycemia, act as an anti-inflammatory, prevent kidney failure, assist in cell growth control, are anticancer agents, have cardio- and neuro-protective properties, reduce the risk of neurodegenerative diseases, prevent stroke, have an antidiabetic effect and exhibit antiviral and antibacterial properties.	[99,100,101,102,103]
Carotenoids	These reduce the incidence of cataracts and cardiovascular disease, improve the immune response, reduce the likelihood of developing diseases such as cancer, muscular and degenerative diseases, contribute to the maintenance of cardiac cells, the kidney, and other organs and reduce the risk of type 2 diabetes and decrease metabolic syndrome.	[104,105,106,107,108]
Vitamin C	This inhibits cancer cell growth, reduces oxidation of low- and high-density lipoprotein, reduces oxidative stress and acts as an antihypertensive, boosts the immune system and is used to treat ailments such as scurvy and the simple cold and is involved in collagen synthesis.	[95,97,109,110,111,112]
Dietary fibre	This improves the digestion process, prevents cancer and is antidiabetic.	[113,114,115]