Hepatotoxicity of Rambo and Cork Mosquito-Coil Smoke and the Protective Effects of G. Latifolium Leaf Extract

The protective effects of G. latifolium aqueous leaf extract against mosquito coil (Cork and Rambo) smoke-induced hepatotoxicity in albino rats were investigated using a total of 33 albino rats, weighing between 200–250 g. The rats were randomly grouped into five main groups: A, B, C, D, E and F. Group A was used as the control and it contained 3 rats only; groups B and C contained 6 rats each and were exposed to Cork and  Rambo mosquito coil smokes only, respectively, for 31 days. Groups D and E contained 9 rats each and were each subdivided into three subgroups (namely D1,D2, and D3; and, E1, E2,& E3), each containing 3 rats. The subgroups were exposed to their respective mosquito coil smokes and simultaneously treated with different concentrations of aqueous extracts of G. latifolium leaf for 31 days. The results showed the phytochemical analysis of G. latifolium leaf extract contain alkaloids, flavonoids, tannins, saponins, and vitamin C. Exposure to Rambo and cork insecticides smoke caused significant (P<0.05) elevation of AST, ALT and ALP, creatinine and bilirubin levels and reduction of Hb,  % PCV, serum albumin, and total protein. However, co-treatment with G. latifolium leaf extract significantly (p<0.05) ameliorated the observed effects. Histopathological analysis of liver of exposed rats showed impairment of the hepatic architecture resulting in necrosis, and hemorrhages while in rats co-treated with G. latifollium extract, these effects were significantly (p<0.05) reduced. Thus, G. latifollium extract can protect against Cork and Rambo smokes-induced hepatotoxicity. Comparatively, exposure to Cork smoke had more devastating effects than Rambo smoke. Keywords: Cork and Rambo insecticide smoke, liver toxicity, G. latifollium protection and phytochemicals.

Effects of ethanol extract of Cissus quadrangularis on induced gastric ulcer in rats

Antiulcer activities of the ethanol extract of Cissus quadrangularis roots on indomethacin and ethanolinduced gastric ulcers were investigated. The results obtained show that the ulceration in gastric linings of the stomach of rats pre-treated with the C. quadrangularis extract before induction with ethanol and indomethacin decreased significantly when compared to the control. The protective effect of the extract increased in a dose-dependent manner in both ulcer models. There were significant decreases (p <0.05) in the number of ulcer lesions when rats were administered with the graded doses of the extract and ranitidine (100 mg/kg body weights) compared with the control groups in both models. Results from this study suggest that the extract of C, quadrangularis roots possesses antiulcer activities.Keywords: Cissus quadrangularis, ranitidine, indomethacin, ethanol and ulcer lesions

Effects of Salt, Detergents and Alum on Fatty Acid Profile in Cooked Eggs

In Abakaliki, as in most other parts of Nigeria, it is a common practice among commercial sellers of boiled eggs to boil them with chemicals such as omo, klin, table salt and alum, which gives the egg ashy appearance after cooking.  The effects of cooking with these chemicals on the fatty acid profile of eggs from four species of birds (gallus gallus): Quail (corturnix delegorgei), Guinea fowl (Numida meleagris), local chicken (Gallus varius) and high-breed chicken (Gallus gallus domesticus) were investigated. Fifteen eggs from each bird were bought from various places where they are reared in Abakaliki. Eggs were divided into five groups: A, B, C, D and E, with three eggs in each group. Eggs in groups A, B, C, and D were boiled with omo, klin, table salt and alum, respectively. Group E eggs served as the control group and were boiled with water only. Fatty acid profile was determined using High Performance Liquid Chromatography (HPLC, AKAPTA). The results showed significant (P<0.05) reduction of fatty acids contents of the eggs compared to the control. The effects which were species-dependent were found to be least in the quail egg and highest in the high-bred chicken. The detergents (klin and omo) had more devastating effects compared to alum and table salt. Thus boiling eggs with any of the chemicals studied reduces their nutritional quality and should be discouraged. Keywords: Egg, fatty acid profile, detergents, salt and alu

Cooking Eggs with Chemicals Lowers its Fat-Soluble Vitamins, Proteins, Fats and Cholesterol Contents

The effects of cooking eggs with chemicals on its nutrient contents were studied in eggs from four bird species (Gallus gallus): quail (Corturnix delegorgei), guinea fowl (Numida meleagris), local chicken (Gallus varius) and high-breed chicken (Gallus gallus domesticus). A total of 60 eggs, consisting of 15 eggs from each bird specie were studied. Eggs from each bird species were divided into groups A, B, C, D and E, of three eggs per group. Eggs in groups A, B, C and D were boiled with omo, klin, table salt and alum, respectively while group E eggs were boiled with water only and served as the control. Vitamins were determined using High Performance Liquid Chromatography (HPLC, AKAPTA), while protein, fat and cholesterol were determined using standard methods. Our results showed that quail egg was superior in fat-soluble vitamins content in comparison to the other eggs species. While the chemicals prevented cracking of the shell during boiling and enhanced peeling of the shell after cooking, significantly (p<0.05) lower concentrations of vitamins, proteins, fat and cholesterol were observed in eggs cooked with these chemicals in comparison to the control, with the detergents having more devastating effects than table salt and alum. Keywords: Chemical additives, nutrient composition, food processing, denaturation, biomolecule