Ethnobotanical survey of Indigenous vegetables consumed in some Limpopo communities in the form of “food as medicine” and bioavailability of their phytonutrients

Indigenous leafy vegetables (ILVs) are the cheapest and easily accessible sources of important nutrients such as proteins, vitamins, especially the pro vitamin A and essential amino acids. Most of ILVs have long been known and reported to have many health properties through the presence of phytochemicals.

Phytochemicals are bioactive, non-nutrient plant compounds in fruits, vegetables, grains and other plant foods that have been linked to reducing the risk of major degenerative diseases. However there is little or no documented scientific validation of the presence of these compounds and their quantity in ILVs. As such this study employs chemometrics and metabolomics to scientifically validate the information.
Application of metabolomics and chemometric analysis has gained interest in research of agriculture. Furthermore, the assessment of bioactive and bioavailable compounds is crucial in ensuring human health from the use of indigenous vegetables . This study further adopts the water saving strategy by cultivating ILVs in a circular economy system where fish waste water is used to irrigate the ILVs in an Aquaponic setting. The effect of fish waste water will be evaluated on nutritional content, phytochemical levels and bioavailability of bioactive compounds.

Faculty Supervisor:

Trust Beta

Student:

Partner:

University of Limpopo

Discipline:

Life Sciences

Sector:

Agriculture and Food

University:

University of Manitoba

Program: