**5.4 Medicinal value**

Leafy vegetables play a vital role in maintaining health of the populations and diseases prevention. Large quantities of micro-minerals are obtained from dark green

#### *Lesser Known African Indigenous Tree and Fruit Plants: Recent Evidence from Literatures… DOI: http://dx.doi.org/10.5772/intechopen.104890*

leafy vegetables which are essential in nutrient metabolism and slow down degenerative diseases [142]. Gropper *et al.* [143] emphasized the importance of consuming vegetable based meals to prevent colon cancer. Ball [144] found high vitamin, dietary fiber and mineral contents in vegetables and the role they play in keeping up alkalinity in the body. The high amount of fibers in green leafy vegetables assists in regulating the digestive system, improving bowel health and weight management [145, 146]. The leaves are recognized as having emollient and sedative contents. In Senegal, Kapok leaves are mashed in water, which is drunk for general fatigue, stiffness of the limbs, headache and bleeding of pregnant women. Young leaves are warmed, mixed with palm oil and eaten against heart diseases. Leaf sap is used in treating skin infections and mental illness. Leaf decoction is used by veterinary doctors in the treatment of trypanosomiasis among others [137]. The bark contains a blackish mucilaginous gum; it is astringent and is used in India and Malaya for bowel complaint and West Africa for diarrhea [66]. It is also used for treating skin infection and tooth troubles in Senegal. Bark macerations are credited with stimulant and antihelminthic properties. It is also a cure for heart trouble and hypertension [130]. The root forms part of preparations to treat leprosy. The flowers are eaten to treat constipation and fruits taken with water against intestinal parasites and stomach problem.
