Edible Leafy Plants from Mexico as Sources of Antioxidant Compounds, and Their Nutritional, Nutraceutical and Antimicrobial Potential: A Review

Abstract

A review of indigenous Mexican plants with edible stems and leaves and their nutritional and nutraceutical potential was conducted, complemented by the authors’ experiences. In Mexico, more than 250 species with edible stems, leaves, vines and flowers, known as “quelites,” are collected or are cultivated and consumed. The assessment of the quelite composition depends on the chemical characteristics of the compounds being evaluated; the protein quality is a direct function of the amino acid content, which is evaluated by high-performance liquid chromatography (HPLC), and the contribution of minerals is evaluated by atomic absorption spectrometry, inductively coupled plasma-optical emission spectrometry (ICP-OES) or ICP mass spectrometry. The total contents of phenols, flavonoids, carotenoids, saponins and other general compounds have been analyzed using UV-vis spectrophotometry and by HPLC. For the determination of specific compounds such as phenolic compounds, flavonoids, organic acids and other profiles, it is recommended to use HPLC-DAD, UHPLC-DAD, UFLC-PDA or gas chromatography-mass spectrometry. The current biochemical analysis and biological evaluations were performed to understand the mechanisms of action that lead to decreased glucose levels and lipid peroxidation, increased hypoglycemic and antitumor activity, immune system improvement, increased antibacterial and antifungal activity and, in some cases, anti-Helicobacter pylori activity.

Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities

“…Among all plant organs, leaves are the largest accumulators of bioactive compounds, such as secondary metabolites. Several recent studies reported phytochemical profiles and biological activities of leaf extracts of various cultivated plants [ 2 , 4 , 5 , 6 ]. Hence, although plant leaves are considered as agricultural waste, they are a rich source of high-value nutra-pharmaceutical compounds.…”

Looking into the past to build the future: food, memory, and identity in the indigenous societies of Puebla, Mexico

“…These edible plants provide the totonac and nahua diet with fibre, carbohydrates, vitamins, and minerals, as well as antioxidants [ 20 , 91 , 92 ]. Quelites, the name given to edible plants in the Sierra Norte de Puebla are plants that form part of the indigenous food system, the leaves are generally consumed, and their occurrence depends on the climate of the region, which has altitudes ranging from 200 to 2000 m above sea level.…”

Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity

“…Furthermore, microbial inhibition could contribute to solving one of the major global public health risks, i.e., the emergence of multi-drug-resistant bacterial strains in the food chain that could cause foodborne microbial-resistant diseases [ 21 ]. Thus, the valorization of olive leaves, a massive agricultural by-product, is possible through their application in nutraceutical foods and supplements, as has been proposed by several authors in recent years, since plant leaves are currently the main waste product of the agricultural industry, and can become a major environmental problem and cause of pollution [ 22 , 23 , 24 , 25 ].…”