In vitro organo-protective and red cells membrane stability effect of Theobroma cacao (sterculiaceae) extracts and its derivative

Prosper Biapa

Abstract


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.


Keywords


organs, red blood cells, Free radical, oxidative stress, antioxidants, Theobroma cacao

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References


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DOI: http://dx.doi.org/10.5281/zenodo.1403748

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