O I O Ifenkwe’s scientific contributions

Green leafy vegetables occupy an important place among the food crop as they provide adequate amount of many vitamins and minerals like calcium, iron and phosphorous. Green leafy vegetables constitute an indispensable constituent of human diet. Dark green leafy vegetables are an excellent source of fiber, folate and carotenoids. These vegetables also contain vitamins C and K and the minerals iron and calcium. In addition, dark green leafy vegetables act as antioxidants in the body. The substances in dark green leafy vegetables remove free radicals from the body before they become harmful. There is evidence that the carotenoids found in dark green leafy vegetables can stop the growth of certain types of breast, skin, lungs and stomach cancer. Also foo ds containing folates reduces risk of pancreatic cancer while foods containing dietary fiber reduces risk of developing colorectal cancer. However, both vital and lethal elements are present in green leafy vegetables.