Department of Biochemistry, Faculty of Biological and Chemical Sciences, College of Natural and Applied Sciences, University of Port Harcourt, Port Harcourt, Nigeria
Department of Biochemistry, Faculty of Biological and Chemical Sciences, College of Natural and Applied Sciences, University of Port Harcourt, Port Harcourt, Nigeria
Department of Biochemistry, Faculty of Biological and Chemical Sciences, College of Natural and Applied Sciences, University of Port Harcourt, Port Harcourt, Nigeria
Copyright © 2015 Catherine C. Ikewuchi, Jude C. Ikewuchi, Mercy O. Ifeanacho et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Ikewuchi, C. , Ikewuchi, J. and Ifeanacho, M. (2015) Phytochemical Composition of
Tridax procumbens Linn Leaves: Potential as a Functional Food.
Food and Nutrition Sciences,
6, 992-1004. doi:
10.4236/fns.2015.611103.