In vitro organo-protective and red cells membrane stability effect of Theobroma cacao (sterculiaceae) extracts and its derivative
Creators
- 1. Laboratory of Medicinal Plants Biochemistry, Food Science and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67 Dschang–Cameroon.
- 2. Laboratory of Biochemistry, Department of Biochemistry and Physiological Sciences, Faculty of Medicine and Biomedical Sciences, University of Yaoundé I – Cameroon, P.O. Box 1364 Yaoundé–Cameroon.
Description
Sickle cell anaemia induced free radicals formation which destabilize red blood cell membrane. This study aims to investigate the protective potential of Theobroma cacao bean extracts against ion toxicity in some organs as well as on the red blood cell membrane stability. Cocoa beans from Obala, Santchou and dark chocolate (EON, ESN, CN) were extracted in a mixture of water/ethanol. The protective activity of extracts against stress in rat liver, kidney and brain was estimated by measuring antioxidant enzymes (superoxide dismustase (SOD), catalase (CAT)), malondialdehyde (MDA) and reduced glutathione (GSH). RBC membrane fragility of Sickle cell patients and correlations between protective parameters were also performed. Extracts increased antioxidant capacity, regulated MDA by lowering its concentration in different organs and protect the erythrocyte membrane from haemolysis. Moreover, significant correlations exist between protective parameters. Cocoa bean extracts especially EON could help in protecting organs and stabilizing RBC.
Files
AJNP-04-2018-final.pdf
Files
(1.1 MB)
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