Bioactive Compounds in Leafy Vegetables

Preface. 1. Leafy Vegetables: Nutritional Value, Bioactive Compounds, and Health Benefits. 2. Bioactive Compounds and Biological Activities of Brassica oleracea var. italica. 3. Nutritive Value, Bioactive Compounds, and Biological Activities of Basella alba L. 4. Nutritive Value, Bioactive Compounds, and Biological Activities of Swiss Chard (Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group). 5. Bioactive Compounds in Sweet Potato Leaves (Ipomoea batatas (L.) Lam.) and Their Biological Activities. 6. Nutritive Value, Bioactive Compounds, and Biological Activities of Coriander (Coriandrum sativum L.) Leaves. 7. Nutritive Value, Bioactive Compounds, and Biological Activities of Lettuce (Lactuca sativa L.). 8. Nutritive Values, Bioactive Compounds, and Biological Activities of Cabbage (Brassica oleracea var. capitata). 9. Bioactive Compounds and Biological Activities of Amaranth (Amaranthus spp.) Leaves. 10. Nutritive Value, Bioactive Compounds, and Biological Activities of Spinach (Spinacia oleracea L.). 11. Nutritive Value, Bioactive Compounds, and Biological Activities of Hyssopus spp. Leaves. 12. Nutritive Value, Bioactive Compounds, and Biological Activities of Curry Leaf (Bergera koenigii (L.). 13. Nutritional Value, Phytochemicals, and Biological Activities of Spindle Pod (Cleome monophylla L.). 14. Nutritional Value, Bioactive Compounds, and Biological Activities of Petroselinum Crispum. 15. Extraction and Metabolic Profiling of Phenolic Acids, Flavonoids, and Carotenoids from Green Leafy Vegetables: A State of the Art of the Recent Techniques Used and Their Application.