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The Combined Effects of Excessive Consumption of
Ginger, Clove, Red Pepper and Black Pepper on the Histology of the Liver |
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A.O. Nwaopara,
M.A. C. Odike,
U. Inegbenebor and M.I. Adoye |
Abstract:
Yaji, otherwise ‘suya sauce', used in serving the meat
delicacy called ‘Suya', is a complex mixture of spices and additives whose
active ingredients on individual basis, are known to have side effects if
consumed in excess. The growing concern is that the excessive consumption
of Yaji signifies an excessive consumption of a combination of these
constituents amongst which are ginger, cloves, red pepper and black
pepper; which are mixed without a standardized format. This study was
therefore designed to correlate the individual with the combined effects
of the excessive consumption of these spices on the histology of the liver
of adult rabbits. Involved in this study were 12 rabbits that were divided
into six groups of two (2) each (A, B, C, D, E and F). Those in groups B,
C, D, E and F, constituted the test groups whereas group A served as the
control. For 21 days, test group B were fed with a combination of Ginger
(3g), Clove (3g), red Pepper (3g) and Black Pepper (3g) per day while test
groups C, D, E and F were fed with ginger (3g), Clove (3g), Red pepper
(3g) and Black Pepper (3g) per day respectively. The histological
observations show that the excessive consumption of these spices can cause
necrosis of liver hepatocytes and therefore acute hepatitis.
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How to cite this article:
A.O. Nwaopara, M.A. C. Odike, U. Inegbenebor and M.I. Adoye, 2007. The Combined Effects of Excessive Consumption of
Ginger, Clove, Red Pepper and Black Pepper on the Histology of the Liver. Pakistan Journal of Nutrition, 6: 524-527.
DOI: 10.3923/pjn.2007.524.527
URL: https://scialert.net/abstract/?doi=pjn.2007.524.527
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