Journal article Open Access
In vitro organo-protective and red cells membrane stability effect of Theobroma cacao (sterculiaceae) extracts and its derivative
Prosper Cabral Biapa Nya; Christian Fotsing Kengne; Natacha Lena Yembeau; Prudence Josela Nya Nkwikeu; Anatole Constant Pieme
Sickle cell anaemia induced free radicals formation which destabilize red blood cell membrane. This study aims to investigate the protective potential of Theobroma cacao bean extracts against ion toxicity in some organs as well as on the red blood cell membrane stability. Cocoa beans from Obala, Santchou and dark chocolate (EON, ESN, CN) were extracted in a mixture of water/ethanol. The protective activity of extracts against stress in rat liver, kidney and brain was estimated by measuring antioxidant enzymes (superoxide dismustase (SOD), catalase (CAT)), malondialdehyde (MDA) and reduced glutathione (GSH). RBC membrane fragility of Sickle cell patients and correlations between protective parameters were also performed. Extracts increased antioxidant capacity, regulated MDA by lowering its concentration in different organs and protect the erythrocyte membrane from haemolysis. Moreover, significant correlations exist between protective parameters. Cocoa bean extracts especially EON could help in protecting organs and stabilizing RBC.
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- Publication date:
- August 26, 2018
- DOI:
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- Keyword(s):
- organs red blood cells Free radical oxidative stress Theobroma cacao antioxidants
- Published in:
- Algerian Journal of Natural Products: 6 pp. 584-598 (1).
- License (for files):
- Creative Commons Attribution 4.0 International