Cooking enhances the antioxidant properties of some tropical green leafy vegetables

Most leafy vegetables undergo cooking before consumption in tropical Africa. Therefore, this study sought to evaluate the effect of cooking on the vitamin C, total phenolics, total flavonoid and antioxidant properties [1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical and 2,2- azinobis -3-ethylbenzo-thiazoline- 6-sulfonate radical (ABTS*) scavenging abilities, reducing property and Fe2+ chelating ability] of some tropical green leafy vegetables; Talinium triangulare, Ocimum gratissimum, Amaranthus hybridus, Telfairia occidentalis, Ipomea batata, Cnidoscolous aconitifolius, Baselia alba and Senecio biafrae leaves. The results of the study revealed that cooking causes a significant (P <0.05) decrease in the vitamin C [raw (321.4 - 842.0), cooked (198.2 - 638.4 mg/100 g)] content. Conversely, there was a significant (P < 0.05) increase in the total phenol [raw (146.9 - 693.8), cooked (272.9 - 1037.5 mg/100 g)] , total flavonoid [raw (8.2 - 53.0), cooked (12.9 - 57.4 mg/100 g)], DPPH radical scavenging ability [raw (15.7 - 61.8), cooked (52.8 - 92.7 %)], reducing property [raw (28.3 - 61.8), cooked (43.9 – 71.6 mg/100g AAE)], Fe2+ chelating ability [raw (17.4 – 75.4), cooked (22.8 - 89.2%)] and ABTS* scavenging ability [raw (17.4 - 87.3), cooked (57.5 - 113.2 mmol/100 gTEAC)]. In view of this, it could be concluded that cooking decreases the vitamin C contents in all the vegetables, while it increased the phenolic content and antioxidant activities.Key words: Vegetables, cooking, antioxidant, phenolic, vitamin C

Turkey tail mushroom (Trametes versicolor): An edible macrofungi with immense medicinal properties

Macrofungi, commonly known as mushrooms, are not only considered functional foods for supplying essential nutritional ingredients but also a good source of physiologically beneficial medicines. Trametes versicolor, referred to as turkey tail's Mushroom or Yun Zhi in China, is an edible mushroom that has extensive historical usage in conventional and traditional Chinese medicine. This mushroom contains an abundance of physiologically bioactive compounds, most notably β-glucan polysaccharides, which are responsible for antioxidant, neuroprotection, hypolipidemic effects, immune-modulating effects, and anticancer effects. Trametes versicolor has also been revealed to have wound healing, antidiabetic, antimicrobial, antifibrotic, neurotrophic, and anti-inflammatory effects among other therapeutic efficacies. This review paper has overviewed the recent advances in the research and study on Trametes versicolor and discussed the potential health-promoting properties of this exotic macrofungi, with the recognition of bioactive and polysaccharide constituents responsible for these medicinal agents