Bitter Leaf (Vernonia amygdalina): The multipurpose plant

Bitter leaf as it is commonly called is the most widely cultivated species of the genus Vernonia which has about 1000 species of shrubs (Muanya, 2013). It belongs to the family Asteraceae. It is vegetatively cultivated by stem. It is also called Ewuro (Yoruba), Onugbo (Igbo) and Chusa-doki Shiwaka (Hausa). It is referred to as a homely plant because it grows everywhere.

The biologically-active compounds of Vernonia amygdalina are saponins and alkaloids , terpenes, steroids, coumarins, flavonoids, phenolic acids, lignans, xanthones and anthraquinone, edotides and sesquiterpenes. Vernonia amygdalina is a multipurpose plant that has a lot of potential valuable uses.

Medicinal benefits

• The plant is used for treatment of Jaundice, diarrhoea, Hepatitis B and C, cancer, diabetes and tuberculosis (Muanya, 2013).
• The herb not only lowers the body sugar level sufficiently. It also plays a role in the repair of pancreas. If 10 handfuls of fresh leaves are squeezed in 10 litres of water and consumed two glasses thrice a day for a month, diabetes is cured (Agbogidi, 2013).
• Bitter leaf is a traditional ingredient in African cuisine. Adding bitter leaf to your healthy diet may reduce the risk of chronic diseases like breast cancer and type 2 diabetes. (Edeoja et al., 2005).
• It can also reduce bad and total cholesterol
• Bitter leaf juice retains potency for as long as a month if when kept. A large quantity can be prepared, stored in can and some honey added to preserve it. It may loose its bitterness but the efficacy remains. It is recommended for the treatment of skin infection like ring-worm by applying liquids (Okoli et al., 2007).
• It has anti-parasitic, anti-malaria, antitumor, anti-bacterial and anti-inflammatory properties (Ilondu et al., 2005).

Nutritional benefits

• The leaves of bitter leaf are used as vegetables. It is a popular food vegetable and culinary herb in soup in southern and eastern Nigeria.
• It is one of the leafy vegetables that have been used to alleviate the problem of micro nutrients, malnutrition and it is very prominent in tropical Africa (Ejoh et al., 2005).
• The leaves and young shoots are cooked as vegetables, rich in proteins, vitamins and mineral elements.

Proximate analysis (mg/100 dry matter) of bitter leaf

References

Agbogidi, O.M. and Akpomorine, M.O. (2013). Health and nutritional benefits of bitter leaf. Int.J.A.PS.BMS, 2(3):164-170.

Edeoga, H.O., Okwu, D.E. and Mbaebre, B.O. (2005). Phytochemical constituents of some Nigerian plants. African Journal of Biotechnology, 44(7):685-688

Ejoh, A.R., Tango, A.N., Ojuikwo, N.A. and Mbofung, C.M. (2005). Effects of processing and preservation methods on vitamin C and total carotenoid leaves of some Vernonia species. African Journal of Food, Agriculture, Nutrition and Development, 5(2):105-117

Ilondu, E.M. Arimoro, F.O. and Sodje, A. (2009). The use of aqueous extracts of V. amygdalina Del. in the control of saprolegniasis in Clarias gariepinus, a freshwater fish. African Journal of Biotechnology, 8(24):7130-7132

Munaya, C. (2013). Bitter leaf-based extracts cures hepatitis co-inferation and others. The Guardian Newspaper, July, 25, 2013

Okoli, R.I., Aigbe, O., Ohafu-Obode, J.O. and Mensah, J.K. (2007). Medicinal herbs used for managing some common ailments among Esan people Edo State, Nigeria. Pakistan Journal of Nutrition, 6(5):470-490

Sodimic, A.L., Adebayo, O., Oladele, N.O., Akinyemi, O., Alabi, O.O., Emeghara, U.U. and Olumuyiwa, S.A. (2006). Comparative analysis of chemical composition in three species of bitter leaf (Vernonia spp). Journal of Research in Agriculture, 3(3):75-77