Comparative Assessment Of Phytochemical Content And Antioxidant Potential Of Gongronema Latifolium (utazi) And Ocimum Gratissimum (scent Leaf) Leaves And Stem

ABSTRACT Vegetables are the edible parts of plant that are consumed wholly or in parts, raw or cooked as part of main dish or salad. A vegetable includes leaves, stems, roots, flowers, seed, fruits, bulbs, tubers and fungi (Uzo, 1999). Vegetables are good sources of oil, carbohydrates, minerals and vitamins depending on the vegetable consumed (Ihekoronye & Ngoddy, 2000). (Ononugbu, 2002) reported that vegetable fats and oil lower blood lipids thereby reducing the occurrence of disease associated with damage of coronary artery. Leafy vegetables are important items of diet in many Nigerian homes…