Nutrients and bioactive compounds of non-traditional green leafy vegetables: A natural path to better health

Bioactive, or biologically active, compounds are extra-nutritional phytochemicals found in small amounts in foods such as fruits, vegetables, nuts, oils, and whole grains. These compounds offer health benefits that go beyond the fundamental nutritional value of the food. Examples include phenolic acids (e.g., gallic acid, caffeic acid, ferulic acid), flavonoids (e.g., kaempferol, quercetin, rutin, luteolin), terpenoids (e.g., cryptoxanthin, lutein, zeaxanthin), and glucosinolates (e.g., indoles, sulforaphane). Research has shown that many bioactive compounds possess antioxidant, anti-obesity, anticancer, anti-inflammatory, and antimicrobial properties, as well as protective effects against cardiovascular disease. Food and nutrition insecurity remains a significant issue among low- to middle-income consumers, who must balance nutritional quality with affordability. Nutrient-dense foods are typically more expensive, making them inaccessible for regular consumption by many. To help address this challenge, green leafy vegetables—an essential part of a healthy diet—serve as excellent sources of fiber, minerals, vitamins, essential amino acids, and bioactive compounds. In addition to traditional green leafy vegetables (TGLVs), non-traditional green leafy vegetables (NTGLVs) are equally rich in nutrients and bioactive compounds. These NTGLVs are widely available year-round, often at lower prices, making them a more affordable option. In vitro and in vivo studies have demonstrated that consuming NTGLVs can reduce the risk of non-communicable diseases such as heart disease, stroke, cancer, and obesity. According to the CDC, the Dietary Guidelines for Americans recommend consuming five servings of fruits and vegetables daily, with one of those servings comprising green leafy vegetables.