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related 3.00 — strongly supporting 7 facts
Vernonia amygdalina is a plant species that contains saponins as a secondary metabolite, as confirmed by phytochemical screening [1] and chemical analysis [2]. These saponins contribute to the plant's bitter taste [3] and have been quantified in various leaf extracts {fact:4, fact:5, fact:6, fact:7}.
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Vernonia amygdalina: a comprehensive review of the ... frontiersin.org 7 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.
claimPhytochemical screening of ethanol and aqueous leaf extracts of Vernonia amygdalina revealed the presence of flavonoids, alkaloids, saponins, tannins, triterpenoids, steroids, and cardiac glycosides.
measurementVernonia amygdalina (bitter leaf) contains 139 mg/g of alkaloids, 180 mg/g of flavonoids, 60 mg/g of saponin, 2.3 mg/g of oxalate, and 167 mg/g of phytate.
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.
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.