Ethnobotanical, biological, and phytochemical qualities of locally sourced leafy vegetables for food security, good health and general well-being in South Africa: A review

Abstract

Despite the cultural and nutritional importance associated with locally sourced leafy vegetables, they are largely overlooked and underutilized globally. In this review, we provide an appraisal of the ethnobotanical uses, biological and chemical profiles of locally available leafy vegetables in South Africa. A comprehensive search was conducted using various scientific databases and ethnobotanical books with a timeline from January 2010 to August 2023. This yielded 11 eligible scientific articles that generated an inventory of 67 locally sourced leafy vegetables from 23 plant families. The most mentionedleafy vegetables were Bidens pilosa (8), Vigna unguiculata (6), Amaranthus hybridus (6), Chenopodium album (5), and Cleome gynandra (5). In terms of plant families, Amaranthaceae (17.9 %), Asteraceae (10.4 %), Cucurbitaceae (11.9 %), Malvaceae (7.4 %), and Urticaceae (5.9 %) were the most represented groups. Based on the ethnobotanical data, these leafy vegetables possess several medicinal uses, with indications for different health conditions affecting humans and livestock. We highlighted the wide range of health benefits of these leafy vegetables, which are linked to their diverse nutrients (e.g., vitamins, minerals, and dietary fiber) and phytochemicals. The recorded leafy vegetables are known to exert diverse biological activities and health benefits. Furthermore, the phytochemical profiles revealed the presence of various bioactive compounds, such as polyphenols, alkaloids, saponins, and flavonoids, in these locally sourced leafy vegetables. Taken together, the evidence from the existing ethnobotanical surveys, biological activities, and phytochemical profiles revealed the importance of these locally available leafy vegetables for food security, good health, and general well-being in South Africa.