Published Paper Details:

Vegetables contain lots of beneficial phytochemicals and also have antioxidant and antimicrobial properties. Phytochemicals are chemical compounds which are produced by plants, generally help in resistance of fungi, bacteria and plant virus infection. Various phytochemicals found in vegetables are tannins, cardiac glycosides, terpenoids, saponins, phytosterols, alkaloids, flavanoids. Antimicrobial properties of vegetables have been found to be very effective against Escherichia coli, Streptococcus pyogenes, Klebsiella peumoniae, Pseudomonas aeroginosa, Bacillus subtilis which have been examined by disc- diffusion method. This review includes the study on Bottle gourd(Lagenaria siceraria), cucumber( Cucumis sativas), pumpkin( Cucurbita), ridged gourd( Luffa), karella ( Momordica charantia), tinda ( Praecitrullus fistulosus). Vegetables also have therapeutic properties like anti- diabetic, anti- ulcers, anti- inflammatory, anti- oxidant, anti- tumor properties.