title: Phytochemical constituents and antibacterial activity of some green leafy vegetables.
abstract: OBJECTIVE
  To investigate the antibacterial activity and photochemicals of five green leafy vegetables against a panel of five bacteria strains.
  
  
  METHODS
  Disc diffusion method was used to determine the antibacterial activity, while kanamycin was used as a reference antibiotic. The phytochemical screening of the extracts was performed using standard methods.
  
  
  RESULTS
  All methanol extracts were found active against all the test bacterial strains. Overall maximum extracts shows antibacterial activity which range from 6 to 15 mm. Proteins and carbohydrates was found in all the green leaves, whereas alkaloid, steroids, saponins, flavonoids, tannins were found in most of the test samples.
  
  
  CONCLUSIONS
  The obtain result suggests that green leafy vegetables have moderate antibacterial activity and contain various pharmacologically active compounds and thus provide the scientific basis for the traditional uses of the studied vegetables in the treatment of bacterial infections.
authors.affiliation: Biochemistry Department, College of Science, King Saud University, P. O. Box 22452, Riyadh 11495, Saudi Arabia.
authors.forename: Ramesa Shafi
authors.initials: RS
authors.lastname: Bhat
authors.affiliation: Biochemistry Department, College of Science, King Saud University, P. O. Box 22452, Riyadh 11495, Saudi Arabia.
authors.forename: Sooad
authors.initials: S
authors.lastname: Al-Daihan
keywords: Antibacterial activity; Green leafy vegetables; Phytochemical screening.