Health promoting compounds and in vitro antioxidant activity of raw and decoctions of Gnetum aficanum Welw

Vegetables are important sources of protective foods[1]. They have also been reported to be good sources of minerals as well as vitamins[2]. Gnetum africanum (G. africanum) is one of the most popular green leafy vegetables in Nigeria, and it is gaining equal popularity as a delicious vegetable in other African countries such as Cameroun, Gabon, Congo and Angola[3]. It is known as “Eru or Kok” in Cameroon, “Koko” in the Republic of Central Africa, “Ntoumou” in Gabon, “Afang or Okazi” in Nigeria and eru in English. The leaves are edible and used in the treatment of enlarged spleen, boils, nausea, sore throat, pain at child birth, snake poisoning, diabetes mellitus, cataracts, and worm expeller[4,5]. G. africanum belongs to the Kingdom Plantae; Division Gnetophyta; Class Gnetopsida; Order Gnetales and Family Gnetaceae[6]. The leaves are widely consumed in the southern eastern parts of Nigeria where it is mostly used in the preparation of soups “ukazi” for the Ibos, Ero (Cameroun), Sakasaka (Congolese), Koko (French) or Nkoko (Portugese) and “Afang” for the Efiks/Ibibios[7]. It is also put to minor use by the Ibos and the Efiks/Ibibios where it’s eaten as a salad mixed with dry fish or meat, certain spices and palm oil. PEER REVIEW ABSTRACT