Antioxidant capacity of underutilized green leafy vegetables and their potential health benefits

Antioxidants are diverse groups of compounds that can counteract reactive molecules (free radicals) that damage cells and DNA. Free radicals are highly reactive species with unpaired electrons (e.g., superoxide radicals, hydroxyl ions), and, together with certain nonradical oxidants (e.g., hydrogen peroxide, ozone), they are commonly classified as reactive oxygen species (ROS). By removing electrons from nearby molecules, these species can initiate damaging chain reactions. ROS arise from endogenous processes associated with inflammation, ischemia, infection, cancer, psychological stress, and aging, as well as exogenous exposures such as environmental pollutants, heavy metals, cigarette smoke, alcohol, and radiation. Antioxidants stabilize reactive species by donating electrons or hydrogen atoms and interrupting oxidative chain reactions. Antioxidant-rich diets may help limit oxidative damage associated with chronic noncommunicable diseases, including cancer, diabetes, metabolic disorders, stroke, and cardiovascular disease. Major dietary antioxidants include phenolic acids, flavonoids, anthocyanins, ascorbic acid, carotenoids, and bioactive peptides. Fruits and vegetables, including common and underutilized green leafy vegetables, are important sources of these compounds. Research suggests that underutilized green leafy vegetables are nutrient-dense, rich in antioxidants, and may help reduce oxidative stress associated with chronic diseases. Many are regionally abundant, available year-round, and relatively inexpensive, making them practical options for low- and middle-income households seeking to improve dietary quality while maintaining affordability. U.S. dietary guidance recommends approximately 2–3 cup-equivalents of vegetables daily; however, CDC findings indicate that roughly 90% of U.S. adults do not meet recommended intake levels. Vegetable consumption is comparatively high in parts of East and Southeast Asia, highlighting opportunities to promote familiar, underutilized leafy vegetables as accessible functional foods. This presentation examines their antioxidant potential, nutritional value, affordability, and possible contribution to chronic disease prevention and public health.