“…This is because even though these phytochemicals have few or zero caloric values, they possess bioactive properties that have been linked to reduced risks of chronic diseases such as antioxidative, antihypertensive, anticancer, anti-bactericidal and antiviral properties at low concentrations (Kayode & Kayode, 2011;Sreeramulu et al, 2013;Gawlik-Dziki et al, 2014;Oboh et al, 2016;Shaw et al, 2017). Several works have focused on the extraction of polyphenols from leafy vegetables, including determination of the extract bioactive properties while others have studied the prevention of lipid peroxidation and other antioxidant properties (Kayode & Kayode, 2011;Segovia G omez & Almajano Pablos, 2016;Shaw et al, 2017). However, research that focuses on both the in vitro and in vivo activities of polyphenolfortified food systems is limited, especially with respect to blood pressure reduction.…”