Evaluation of the polyphenolic contents and antioxidant properties of aqueous extracts of garlic, ginger, cayenne pepper and their mixture

Garlic (Allium sativum), Ginger (Zingiber officinale), and Cayenne Pepper (Capsicum fructences) are common culinary spices that are used singly or combined in the diet of many populations of the world and there is a long-held belief of their health-enhancing properties.  This study investigated the aqueous extracts each of garlic, ginger, cayenne pepper and a combination of the three for polyphenolic and antioxidant properties that might justify such claims. Aqueous extracts of garlic, ginger, pepper and a combination of the three was evaluated for polyphenolic and antioxidant activities using DPPH, ABTS, nitric oxide radical scavenging activities and reducing power assay. Each of the spice extracts showed high content of phenolics, flavonoids, flavonols and proanthocyanidin, with the pepper extract exhibiting the highest concentration of each polyphenol investigated. The antioxidant activities of the spices and their mixture was concentration dependent, though positively comparable with the standards used. Among the extracts, the mixture exhibited the highest antioxidant activity compared to the individual spices and standards probably due to a synergistic effect of combining the spices. The present study confirmed that the aqueous extracts of garlic, ginger and pepper exhibited significant polyphenolic content and antioxidant potentials. Also, that a mixture of the three spices potentially exhibits more powerful synergistic antioxidant activity than the individual spices, making a strong case for their combined use

ULTRASTRUCTURE AND ELEMENTAL ANALYSIS OF HYPOXIS HEMEROCALLIDEA: A MULTIPURPOSE MEDICINAL PLANT

Background: Herbal medicine is a popular means of medical management in some parts of the world especially in Africa. Hypoxis hemerocallidea Fisch.C.A.Mey. & Avé-Lall, also known as African potato of the Hypoxidaecae family, is one of the medicinal plants that have enjoyed long usage as an herbal medicine in South Africa. In this study, the morphology and elemental constituents of H. hemerocallidea leaf was investigated to correlate the functional role of the ultrastructure in the production of therapeutic compounds. Materials and Methods: Fresh leaves of H. hemerocallidea were prepared for analysis using standard methods. The ultrastructure and crystal deposits of the plant were assessed using scanning electron microscopy (SEM), and energy dispersive x-ray (EDX). Results: It was observed that the leaves were characterised by multicelullar glandular and non glandular trichomes which are sparsely distributed over the entire surfaces. The glandular trichomes (GTs) in H. hemerocallidea leaf have boulbous heads which are probably filled with secretions, while the non glandular trichomes were long, fibrous and sparse. EDX-SEM of Hypoxis hemerocallidea leaf revealed that carbon, oxygen, nitrogen and silicon are the major components of the deposits, while other elements such as iron, sulphur, sodium, calcium, magnesium, potassium, manganese, iodine, chromium and iodine were present in small but variable amounts. Conclusion: The presence of these elements which are crucial to maintaining good health, in addition to other bioactive constituents might be accountable for the multipurpose therapeutic uses of Hypoxis hemerocallidea in the treatment of cancers, HIV/AIDS related diseases, urinary tract infections, cardiovascular disorders, diabetes and other chronic ailments of human

Comparative analysis of the chemical composition of three spices – Allium sativum L. Zingiber officinale Rosc. and Capsicum frutescens L. commonly consumed in Nigeria

The beneficial health effects of spices against common chronic systemic diseases have been well documented. Comparative study of the proximate, mineral and phytochemical components of three spices namely garlic (Allium sativum L.), ginger (Zingiber officinale Rosc.) and pepper (Capsicum frutescens L.) were investigated. Analysis of the proximate composition revealed that the spices had considerable carbohydrate and crude protein content, but low ash, fibre, moisture and fat except pepper which has high crude fat content. The spices were also characterized by the presence of mineral elements such as calcium, iron, potassium, phosphorus, sodium, magnesium, copper and zinc which are very important to human nutrition. Phytochemical screening indicated that these spices are also rich in phytonutrients including alkaloid, tannin, carotenoids, saponin and flavonoids. The spices had low concentrations of steroids and cardenolides. Overall, the findings indicate that the spices are good sources of nutrients, mineral elements and phytochemicals which could be exploited as great potentials for drugs and/or nutritional supplements.Key words: Comparative, nutritional, supplements, spices

Assessment of protein quality of processed melon seed as a component of poultry feed

Ninety six day - old broiler chicks were used in a 4 - week feeding trial to determine the protein quality of processed melon seed as a component of broiler chick diet. The protein quality was assessed using blood associated parameters including Haemoglobin indices and selected serum enzymes. The processed melon seed meals were Raw Melon Seed Meal (RMM), Fermented Melon Seed Meal (FMM) and Fermented Cooked Melon Seed Meal (FCMM). The three test ingredients (RMM, FMM and FCMM) were included as the sole source of protein in a basal broiler chick starter diet. The soybean seed meal (SBM) based commercial broiler chick starter diet served as the control. Blood associated parameters like Haemoglobin (Hb), PCV, RBC, WBC, Total Protein, Creatinine, Uric acid, GPT, GOT and ALP were used to assess the protein quality of the diets fed. There were four (4) experimental groups, each made up of eight birds in three replicates, allocated to the experimental diets (SBM (Control), RMM, FMM and FCMM) respectively. Of all the groups of broiler chicks, those placed on the FCMM diet gave blood associated parameters that were similar in value to those of the broiler chicks placed on the control (SBM) diet; while values obtained for broiler chicks placed on the other diets RMM and FMM were quite low. The results indicated that the processing of melon seeds by cooking and fermentation made the protein in melon seed more available to the broiler chicks, and also removed some or all of the antinutritional factors in raw melon seed. It is therefore concluded that the simultaneous processing of melon seed using cooking and fermentation techniques before its inclusion in broiler chick starter diets, enhances the protein quality and status of melon seed as a component of broiler starter diet. Key Words: Protein quality, melon seed, cheeks, haematological indices Biokemistri Vol.16(2) 2004: 80-8

Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats

BACKGROUND: Effect of aqueous extracts of Allium sativum (garlic), Zingiber officinale (ginger), Capsicum fructensces (cayenne pepper) and their mixture on oxidative stress in rats fed high Cholesterol/high fat diet was investigated. Rats were randomly distributed into six groups (n = 6) and given different dietary/spice treatments. Group 1 standard rat chow (control), group 2, hypercholesterolemic diet plus water, and groups 3, 4, 5, 6, hypercholesterolemic diet with 0.5 ml 200 mg · kg-1 aqueous extracts of garlic, ginger, cayenne pepper or their mixture respectively daily for 4 weeks. RESULTS: Pronounced oxidative stress in the hypercholesterolemic rats evidenced by significant (p < 0.05) increase in MDA levels, and suppression of the antioxidant enzymes system in rat's liver, kidney, heart and brain tissues was observed. Extracts of spices singly or combined administered at 200 mg.kg-1 body weight significantly (p < 0.05) reduced MDA levels and restored activities of antioxidant enzymes. CONCLUSIONS: It is concluded that consumption of garlic, ginger, pepper, or their mixture may help to modulate oxidative stress caused by hypercholesterolemia in rats