A chemotaxonomic approach to the alkane content of three species of Anthocleista Afzel. (Loganiaceae)

The chemotaxonomic significance of leaf wax n-alkanes was studied in three species of Anthocleista Afzel. Identification of alkane components were determined by gas chromatography (GC) and gas chromatography – mass spectrometry (GC-MS) data. In all, fourteen alkanes were identified, ranging from tetracosane (C24H50) to heptriacontane (C37H76). Tetracosane, pentacosane and heptriacontane were the major components in all the three species of Anthocleista. A. djalonensis and A. vogelii were characterized by high percentages of tetracosane (28.81 and 39.14%, respectively), whereas in A.nobilis heptriacontane (C37H76) was the major component being 24.76%. Significant correlation between A. djalonensis and A. vogelii (r = 0.884 and p = 0.000) at 0.01 implies a probable closeness between these species. However, the result obtained in this study provides further evidence of chemotaxonomic significance

Evaluation of iodine content of some selected fruits and vegetables in Nigeria

In the past few decades, there has been renewed interest on increase in intake of fruits and vegetables, owing to their numerous beneficial effects. The present study provides preliminary data on the ability of different fruits and vegetables grown and consumed in Ijebu North Local Government Area of Ogun State, Nigeria to concentrate iodine in their tissues, given the same environmental conditions. Chemical evaluation of iodine content of some selected fruits and vegetables, grown and  consumed in the area was carried out. Out of the six fruits assessed, Musa paradisca has the highest level of iodine (258.83 } 11.43 ƒÊg / 100 g edible portion), while the least value was observed in Citrus paradis (2.43 } 0.01 ƒÊg / 100 g edible portion). No significant variation (P . 0.05) was observed in the iodine content of Citrus aurumthifolia (27.38 } 2.16 ƒÊg / 100 g edible portions) and Musa sapientum (19.79 } 6.23 ƒÊg / 100 g edible portions). The iodine contents of Carica papaya and Citrus paradis were not significantly different (P . 0.05) from each other. Out of the twenty (20) vegetables assessed, the highest iodine value was observed in Amaranthus hubridus (58.36 } 1.88 ƒÊg / 100 g edible portion) and the least value was found in Talinum triangulare (0.49 + 0.01 ƒÊg / 100 g edible portions). Our result indicates that few of the fruits and vegetables grown and consumed in the Local Government Area have the ability to concentrate enough iodine that can sufficiently meet the required daily allowance, thus, we advise that such fruits may need to be consumed along with some other dietary sources in order to meet the daily  requirement for iodine. Furthermore, our result suggests that the ability of fruits and vegetables to concentrate iodine in their tissues varies from one to another.Key words: Fruits, hypothyroidism, iodine, iodine-deficiency, vegetables

Effect of processing on iodine content of some selected plants food

Effect of processing on iodine content of some selected plants food was investigated. Results showsignificant reduction (p < 0.05) in the iodine content of the processed food compared with the rawforms. The iodine value of 658.60 ± 17.2 ìg/100g observed in raw edible portion of Discorea rotundatawas significantly higher compared with the value of 448.60 ± 2.46, 248.60 ± 2.46 and 300.05 ± 5.66ìg/100g dry matter observed in the boiled yam, pounded yam and yam flour, respectively. The resultalso indicates that the iodine value of 592.50 ± 8.22 ìg/100g dry matter observed in the raw form ofcassava was higher when compared with that of garri (366.03 ± 3.82 ìg/100g) and cassava flour (216.90± 1.03 ìg/100g dry matter). Similarly, raw Zea mays contain higher iodine (112.24 ± 0.42 ìg/100g)compared with boiled maize (79.44 ± 0.64 ìg/100g dry matter) and fresh ogi (45.07 ± 1.24 ìg/100g drymatter). The result also indicates that raw Vigina uguicnlata and Arachis hypogea contain higher iodinecontent (112.22 ± 0.22 and 119.62 ± 0.22 ìg/100g dry matter, respectively) when compared with theirboiled forms (97.33 ± 1.53 and 83.12 ± 1.35 ìg/100g, respectively). Results obtained in this study thusindicate that processing significantly reduces iodine content of food products, hence considerationmust be given to different processing methods when accessing Iodine intake from different processedfoods

Antibacterial and Anti-Inflammatory Activities of Anacardium occidentale Leaves and Bark Extracts

Anacardium occidentale is a local medicinal plant used in ethno medicine for the treatment of diarrhea, constipation,pain and inflammation. The aqueous and ethanolic extracts of this plant parts were assessed for antiinflammatory and antibacterial activities using experimental animal model and agar disc diffusion methods respectively. Results show that the ethanolic extract of the plant were more efficacious than the aqueous extract in inhibiting the carrageenan induced paw oedema in rats in a non dose-dependent manner( P>0.05).No significant difference was found between the ethanolic extract of the leaves and bark (P>0.05). Also, the antibacterial activity was apparently higher in ethanolic extract than in aqueous extract for both leaves and barkwith the bark extract displaying a  significantly (P<0.05) higher activity compared to the leaves extract. The results of this study therefore justify the use of this plant in the treatment of  inflammation and bacterial infections.Keywords: Antibacterial, Anti inflammatory, Anacardium occidental

Iodine contents of some selected roots/tubers, cereals and legumes consumed in Nigeria

Some selected staple foods: tubers, cereals, and legumes, grown, sold and consumed in Ijebu-North Local Government area, Nigeria were evaluated for their iodine content using standard methods. Among the tubers, Ipomea batata (sweet potatoe, red species) was observed to have the highest iodine content (311.33±8.52 mgI) while the least iodine value of 88.97±1.31 mgI was recorded in Discovea avenmensis (cocoyam). Among the cereals, maize was observed to have the highest iodine content(100.96±3.50 mgI). When the iodine content of the legumes was compared, the highest was observed in Glycine soja (soybean; 179.56±4.66 mgI) while the least was in Cucus melo (mellon; 29.84±1.21 mgI). Result from our findings indicated that most of the staple foods contain high level of iodine