Methodology: A quasi-experimental design using purposive sampling technique was used. Ten green leafy vegetables namely, Sirukeerai, Araikeerai, Mulaikeerai, Mint, Manathakali, Agathi, Ponnagani, Drumstick leaves, Fenugreek leaves and Spinach were analyzed for antioxidant activity using DPPH scavenging method and anti-arthritic activity was estimated using sodium diclofenac tablets as standard. The green leafy vegetables were also analyzed for nutrient content namely moisture, carbohydrate (Anthrone method), protein (Lowry’s Method) and crude fiber (Maynard analysis). 

Results: Drumstick leaves contained appreciable amounts of carbohydrate ((9.3 g/100g), protein (6.9 g/100g) and crude fibre (13.3 g/100g) when compared with the other green leafy vegetables used in the present study. On the basis of antioxidant activity, Sirukeerai (98.42%), Mint (96.85%) and Spinach (96.06%) was found to have highest scavenging activity and Manathakali (11.1 mg/ml) and Mint (10.2 mg/ml) showed highest anti arthritic activity. 

rnConclusion: Green leafy vegetables are excellent sources of antioxidants and potential sources of anti-arthritic activity.