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Articles by A.A. Akindahunsi
Total Records ( 2 ) for A.A. Akindahunsi
  S.O. Salawu , A.A. Akindahunsi and P. Comuzzo
  This study was designed to investigate the chemical composition of fourteen vegetables popularly consumed in the South Western part of Nigeria and also to evaluate some in vitro antioxidant activities of the selected vegetables. Ethanolic extracts of the vegetables were injected into GC-MS to investigate the presence of some chemical compounds and were also screened for their lipid peroxidation inhibitory potentials and free radical scavenging activities by two complementary. GC-MS studies showed that caffeic acid was present in all the vegetable samples with the exception of Celocia argentia and Talinum triangulare in addition to other compounds identified in some of the vegetables (phenylacetic acid, vanillic acid, genticic acid, protocatechuic acid, syringic acid, p-coumaric acid, garlic acid, ferulic acid, epicatechin and catechin. Lipid peroxidation inhibition studies revealed that lipid peroxide inhibition ranges from 3.59-69.47 (%) while conjugated diene inhibition ranges from 84.33-97.31 (%). Scavenging ability of the vegetables towards hydrogen peroxide ranges from 4.89±0.55-60.26±1.23 (%) while superoxide scavenging activities ranges from 75.62±1.42-97.01±1.32 (%). Total flavonoid mg mL-1 and total antioxidant activity (mg mL-1) ranges from 0.12 to 3.08 and 0.13 to1.60, respectively. Results from conjugated diene formation and superoxide radical scavenging activity show that the evaluated vegetables exhibited a relatively high lipid peroxidation inhibitory potentials and free radical scavenging activity which could possibly be as a result of caffeic acid and other compounds present in the vegetables.
  S.O. Salawu and A.A. Akindahunsi
  In the present study, ethanolic extracts of some tropical vegetables were investigated for their hepatoprotective effect against CCl4 induced liver damage in rats. Carbon tetrachloride at a dose of 0.5 mL kg-1 body weight (b.w) produced liver damage in rats as manifested by the rise in the levels of ALT (IU L-1), AST (IU L-1) and total protein (g L-1) in the serum (40.60±3.50, 80.60±5.10, 73.20±1.87) and in the liver homogenate (1300.00±7.38, 1660.00±13.69, 250.00±7.51) compared to the control. The extracts at a dose of 250 and 500 mg kg-1 bw were administered to the CCl4 treated rats. The vegetables produced a significant hepatoprotective effect by decreasing the serum levels of ALT, AST and total protein in the range of 11.21±1.90-16.22±1.00, 29.00±2.70-48.00±2.10, 62.10±2.40-70.13±2.00 at a dose of 250 mg kg-1 and 13.00±1.20-21.00±1.30, 40.00.±2.5-59.00±2.20, 68.00±2.40-72.00±2.10 at a dose of 500 mg kg-1. Similar results were obtained for liver homogenate levels of ALT, AST and total protein with a decreasing values compared to the control; 900.00±3.05-1020.00±4.25, 1150.00±5.57-1530.00±4.99, 150.00±3.12-185.00±3.00 and 900.00±3.05-1030.00±8.80, 1400.00±6.95-1530.00±8.50, 165.00±5.50-210.00±4.41 at a dose of 250 and 500 mg kg-1 b.w respectively. Furthermore, the effect of the extracts on lipid peroxidation, measured as Malondialdehyde (MDA) was estimated on the liver homogenate. A significant hepatoprotective effect was also noticed with a decreased value of the MDA levels: 46.00±0.08-52.00±0.06 and 47.00±0.07-60.00±0.10 at a dose of 250 and 500 mg kg-1 bw respectively. It can be concluded that all the evaluated vegetables exhibit good hepatoprotective activities, though at varying degrees.
 
 
 
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