Nigeria has lots of dark green leafy vegetables, which not only serve as food but also serve as medicine, owing to their various potential health
benefits.
One such vegetable is ugwu, which studies have found to be loaded with antioxidants. It contains a healthy amount of vitamins; lowers cholesterol and boosts the immune systems.
But nutritionists who, however, cautioned against over cooking the vegetable to avoid losing some of its vital nutrients recently revealed more of the health benefits of
the leaf.
Nutrition experts at the Federal Institute of Industrial Research, Oshodi (FIIRO), Lagos, in a food seminar,
said that ugwu leaves help to protect men against infertility by improving the germinal epithelial lining of the testes, sperm count and increasing serum levels of
testosterone.
At the workshop Dr. Ochuko Eruikainre said ogwu also boosts female fertility by maintaining the morphology of the ovaries and uterus, as well as increasing serum levels and oestrogen.
He explained: “This can be attributed to its nutritional and phytochemical constituents such as antioxidants, which help to protect against oxidative stress. The juice extract from the leaves have shown by several studies to have a pro-fertility effect in
males.”
According to the doctor, the micro-nutritional constituents of the leaves such as vitamins A, Bs, C and E, zinc, manganese and copper have proven to improve both male and female
fertility.
“These micronutrients are also co-factors for most enzymic activities in the reproductive tract,” Eruikainre
added.
Also, another food expert, Mrs. Yeside Adesiyun, said that eating ugwu leaves could also help reduce weight. “ugwu leaves contain beta-carotene that is converted into Vitamin A, which helps to support the immune system and eye health.
“Some of the micronutrients in ugwu are antioxidants and these are very important in improving health and fighting diseases.
“How you prepare your ugwu leaves can determine what you have left; the nutritional advice is that you should wash your leaves whole before cutting them. This helps to reduce the amount of nutrients that would have been
lost.
“Hot water blanching and prolonged cooking also reduce the nutrients. It is best to reduce heating and cooking time,” she
advised.
