Leafy vegetables contain carbohydrates, proteins, fatty acids, and minerals. Additionally, they possess a high content of fiber and vitamins. Therefore, leafy vegetables are considered the most important component of a balanced human diet. Leafy vegetables are also a source of specialized metabolites, including phenolics, flavonoids, terpenoids, alkaloids, and glucocinolates, which have very high nutraceutical values. Consequently, leafy vegetables are considered nutritious and healthy food to overcome various diseases such as diabetes, cancer, obesity, metabolic syndrome, cardiovascular diseases, as well as improve risk factors related to these diseases. This book discusses the nutritional value, bioactive components, and biological activity of green leafy vegetables from around the world. Key Features:Reviews advanced aspects of leafy vegetables as food and nutrition. Reviews the phytochemicals, nutrients and nutraceuticals aspects of leafy vegetables. Reviews the leafy vegetables as a health promoter. Considers possible industrial applications of leafy vegetable crops.
