Knowledge Tree
Relations (1)
related 11.00 — strongly supporting 11 facts
Vernonia amygdalina is a plant species that contains tannins as a secondary metabolite, as confirmed by phytochemical screening and chemical analysis in [1], [2], and [3]. These tannins contribute to the plant's bitter taste [4] and their levels can be quantified in various extracts [5], [6], [7] or reduced through processing methods like blanching and abrasion [8], [9], [10].
Facts (11)
Sources
Vernonia amygdalina: a comprehensive review of the ... frontiersin.org 11 facts
measurementVernonia amygdalina contains 305 mg/g of flavonoids, 104 mg/g of phytate, 6 mg/g of saponin, 1.7 mg/mL of tannin, and 20 mg/mL of alkaloids.
measurementThe ethanol extract of Vernonia amygdalina contains 99 mg/g of tannins, 70 mg/g of flavonoids, 64 mg/g of saponins, 36 mg/g of phenols, and 32 mg/g of alkaloids.
claimThe bitter taste of Vernonia amygdalina is caused by secondary metabolites, including saponins, tannins, alkaloids, and glycosides, which act as anti-dietary components.
claimPhytochemicals found in Vernonia amygdalina—specifically alkaloids, flavonoids, terpenoids, phenolics, and tannins—exhibit biological activities including antimicrobial effects, antioxidant properties, disease prevention and therapy, free radical scavenging, anticancer activity, and antiviral potential.
claimPhytochemical screening of ethanol and aqueous leaf extracts of Vernonia amygdalina revealed the presence of flavonoids, alkaloids, saponins, tannins, triterpenoids, steroids, and cardiac glycosides.
claimChemical analysis of Vernonia amygdalina reveals the presence of flavonoids, alkaloids, saponins, tannins, triterpenoids, sesquiterpene lactones, steroids, cardiac glycosides, oxalates, phytates, cyanogenic glycosides, and phenols.
claimVernonia amygdalina contains numerous phytochemicals including alkaloids, glycosides, sesquiterpene lactones, steroids, flavonoids, proanthocyanidins, tannins, terpenoids, phenylpropanoids, resins, lignans, furocoumarines, naphthodianthrones, proteins, and peptides.
claimAbrading Vernonia amygdalina leaves significantly decreases nutrient and antinutrient (phytate and tannin) levels, causes a large decrease in proximate and mineral composition, increases magnesium content, and results in no significant change to carbohydrate content.
measurementThe aqueous leaf extract of Vernonia amygdalina contains 27 mg/g of saponins, 46 mg/g of alkaloids, 122 mg/g of flavonoids, 17 mg/g of terpenoids, 12 mg/g of tannins, 48 mg/g of steroids, and 36 mg/g of phenols.
procedureBlanching and abrasion are methods used to reduce anti-nutritional components such as tannin and phytate in Vernonia amygdalina leaves, according to Yakubu et al. (2012).
claimOvernight soaking, blanching, and abrasion significantly reduce the mineral, tannin, and phytate contents of Vernonia amygdalina.