~ 85 ~ International Journal of Home Science 2016; 2(3): 85-88 ISSN: 2395-7476 IJHS 2016; 2(3): 85-88 © 2016 IJHS www.homesciencejournal.com Received: 17-07-2016 Accepted: 18-08-2016 Lagna Suresh Research Scholar, Department of Home Science, Queen Mary’s College, Chennai-4, Tamil Nadu, India Dr. Kalaivani Ashok C Associate Professor, Department of Home Science, Queen Mary’s College, Chennai-4, Tamil Nadu, India Correspondence Lagna Suresh Research Scholar, Department of Home Science, Queen Mary’s College, Chennai-4, Tamil Nadu, India Nutritional activity, antioxidant and anti arthritic activity of selected green leafy vegetables Lagna Suresh and Dr. Kalaivani Ashok C Abstract Introduction: Nutrient density and phyto chemical richness of green leafy vegetables make them an important component of the diet. Therefore, the present study aimed to estimate the nutrient content, antioxidant activity and anti-arthritic activity in 10 commonly consumed green leafy vegetables. Methodology: A quasi-experimental design using purposive sampling technique was used. Ten green leafy vegetables namely, Sirukeerai, Araikeerai, Mulaikeerai, Mint, Manathakali, Agathi, Ponnagani, Drumstick leaves, Fenugreek leaves and Spinach were analyzed for antioxidant activity using DPPH scavenging method and anti-arthritic activity was estimated using sodium diclofenac tablets as standard. The green leafy vegetables were also analyzed for nutrient content namely moisture, carbohydrate (Anthrone method), protein (Lowry’s Method) and crude fiber (Maynard analysis). Results: Drumstick leaves contained appreciable amounts of carbohydrate ((9.3 g/100g), protein (6.9 g/100g) and crude fibre (13.3 g/100g) when compared with the other green leafy vegetables used in the present study. On the basis of antioxidant activity, Sirukeerai (98.42%), Mint (96.85%) and Spinach (96.06%) was found to have highest scavenging activity and Manathakali (11.1 mg/ml) and Mint (10.2 mg/ml) showed highest anti arthritic activity. Conclusion: Green leafy vegetables are excellent sources of antioxidants and potential sources of anti- arthritic activity. Keywords: Green leafy vegetables, antioxidant activity, protein, carbohydrate, crude fibre, and anti- arthritic activity Introduction Green leafy vegetables contain immense variety of bioactive non-nutritive health promoting compounds such as antioxidants and phytochemicals, which provide health benefits beyond basic nutrition. The leafy vegetables contain major components namely flavanoids, courmarins, tannins and other phenolic compounds which play a vital role in health management especially in lowering the risk of chronic human ailments such as cancer, cardiovascular disease and other degenerative disease. Green leafy vegetables are good source of macronutrients namely carbohydrate, protein and fibre content. Leafy vegetables also act as anti- diabetic, anti-histaminic, anti-carcinogenic and anti-inflammatory agent due to their potential richness in antioxidants and phytochemical content. They are also rich source of nutrients which make them natural anti-ageing wonders. Therefore, the present study was conducted with the aim of investigating the nutrient value, antioxidant activity and anti-arthritic acitivity of ten selected green leafy vegetables namely Agathi (Sesbania Grandiflora), Araikeerai (Amaranth Tristis), Manathakali (Solanum Nigrum), Mulaikeerai (Amaranth Spinosus), Drumstick leaves (Moringa Oleifera), Spinach (Spinacia Oleracae), Ponnagani (Alternathera Sessilis), Mint (Mentha Spicata), Sirukeerai (Amaranthus Polygonoides) and Fenugreek leaves (Trigonella Foenum Graecum) that are commonly consumed by the local population. Material and Methods Materials Green leafy vegetables were purchased from five different markets in the city. Hundred grams of each leafy vegetable were purchased on the day of the analysis from five different outlets namely Koyambedu market, Pazhamudhir Cholai, Vegetable vendor, footpath greens vendor