EVALUATION OF ANTIOXIDANT AND IC50 VALUE OF WILD VEGETABLE MILILOTUS ALBA MEDIK FROM MELGHAT FOREST AMRAVATI REGION (MH).

Abstract

In recent years, there has been a growing interest in foraging for wild edibles, driven by their potential to enhance nutrition, support sustainable food systems, and promote ecological diversity. The health benefits of wild vegetables are multifaceted, as they have been shown to possess anti-inflammatory, antioxidant, and antimicrobial properties. Often, these natural vegetables take more nutrients from the natural environment than their cultivated counterparts that use chemicals such as pesticides and fertilizers to cultivate. Wild vegetables provide many health benefits, such as an improved digestion system, enhanced immune function, and even chronic disease prevention. To date, however, the knowledge and utilization of wild vegetables in mainstream diets are limited.

                Antioxidants protect the human body from oxidative stress, a state of imbalance that occurs between free radicals produced in the body and the ability to neutralize those free radicals. Oxidative stress has been associated with various chronic diseases such as cardiovascular diseases, cancer, diabetes, and neurodegenerative disorders. As a consequence, efforts have been undertaken to identify the presence of natural sources of antioxidants among plant-based foods due to their preventive effect towards oxidative damage in promoting health.

                Interestingly, in the last century, such different substances like polyphenol, flavonoids, and carotenoids have been remarked for their free radical scavenging activity and are thus termed antioxidants. Rich sources of many of these substances include fruits and vegetables, herbs, wild plants, and herbs, all of which have been used, albeit unofficially for years to treat almost all diseases caused by oxidative stress. Scientific interest still thrives on their efficacy and mechanisms of action in combating oxidative stress and reducing illness.