A review on South Indian edible leafy vegetables.

INTRODUCTION: Green leafy vegetables are used since ancient periods as source of food as they contain many nutrients and minerals which are helpful in maintaining human health. The health and nutrition of expanding world populations are major upcoming challenges especially in developing countries. Plant foods are sources of energy, micronutrients and nutrients essential to health, in addition to phytochemicals with further health benefits including glycemic control, immuno-stimulation or antioxidant activity. Man has tremendous knowledge on edible plants since before civilization. Traditional vegetables are valuable sources of nutrition in rural areas where exotic sp. are not available. Leafy vegetables hold an important place in well-balanced diets. Green leafy vegetables are the cheapest of all the vegetables within the reach of poor man, being richest in their nutritional value. The lack of knowledge especially on the nutritive value of these green leafy vegetables among the public in general is the main drawback in their lower consumption. Ethno botanists elucidate the overlapping roles of plants used have both nutritional and therapeutic context to promote health and respond to disease. The ingestion of phytochemicals found in traditional foods has direct implications for the well-being of people. Plants used for their medicinal attributes may contain phytochemicals with pharmacological and physiological activities. Green leafy vegetables (GLV), represent an important proportion of foods with medicinal value. Limited information is available on the medicinal properties associated with leafy vegetable consumption in South India. The overlapping nutritional and medicinal benefits of green leafy vegetables provide a better support for human wellbeing. There are hundreds of edible herbs which are used in day to day kitchen in different forms. The usages of green leafy vegetables are limited to a specific geographical location. In South India, several green leafy vegetables like Allmania nodiflora, Alternanthera sessilis, Amaranthus caudatus, Amaranthus cruentus, Amaranthus tricolor, Amaranthus viridis, Basella rubra, Boerhavia diffusa, Brassica juncea, Cassia italic, Celosia argentea, Chenopodium album, Cleome gynandra, Coriandrum sativum, Cucurbita maxima Duchesne, Digera muricata, Hibiscus cannabinus, Hibiscussabdariffa, Hygrophila auriculata, Hygrophila auriculata, Menthaspicata, Mirabilis jalapa, Moring oleifera, Murraya koenigii, Portulaca pilosa, Portulaca quadrifida, Rumex vesicarius, Sesbania grandiflora, Spinacia oleracea, Tamarindus indica, Trigonella foenum-graecum are used. The chemical constituents present in green leafy vegetables are of great pharmacological or medicinal importance. Phytonutrients present in green leafy vegetables produce many common health benefits like protection from eye problems, oxidative stress, iron deficiency etc., Consumption of green leafy foods benefits human health by improving nutritional status and reducing risks of specific diseases like diabetes, cancer and hepatotoxicity. The present study is on reviewing edible leafy vegetables available in South India and their pharmacological benefits, essential in this modern world to support the benefits of their consumption.