Antioxidant Activity of Common Vegetables in Hawai’i

“Antioxidant Activity of Common Vegetables in Hawai’i” is one of three papers selected for publication as part of the Native Science Report’s 2018 student research showcase.

Crabberry hibiscus (Hibiscus acetosella) – Hilo, Hawaii (Big Island), Hawaii, 1.11.2013

Submitted by Shane Yaw, an undergraduate student currently enrolled at the University of Hawaii-Manoa, it analyzes the antioxidant content of several leafy vegetables, both native and introduced, that are easily grown in Hawai’i. The project was completed under the supervision of Dr. Joseph Bariyanga at the University of Hawaii-West Oahu, where Shane was previously enrolled.

A graduate of Kamehameha Schools in Honolulu, Shane is majoring in biology with a minor in mathematics and plans to pursue a career in medicine. He is the oldest of seven children in what he describes as “an even larger Hawaiian/Puerto Rican family.”

Shane Yaw’s research project can be downloaded here.

One thought on “Antioxidant Activity of Common Vegetables in Hawai’i

Leave a Reply

Your email address will not be published.