In vitro Antisickling properties, Free radicals quenching potential, protective properties against oxidative mediated ion toxicity of combinations of Theobroma cocoa beans (sterculaceae)
Authors/Creators
- 1. Laboratory of Medicinal Plant Biochemistry, Food Science and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, PO Box 67 Dschang - Cameroon
- 2. Laboratory of Biochemistry, Department of Biochemistry and Physiological Sciences, Faculty of Medicine and Biomedical Sciences, University of Yaoundé I - Cameroon ;PO Box 1364 Yaoundé-Cameroon
Description
Sickle cell anaemia induces an abnormal haemoglobin synthesis and reactive oxygen species. The present work aims to determine the antioxidant and antisickling activities of Theobroma cocoa extracts combination. Cocoa beans Extracts combinations of Santchou/Obala (CSOH), Bertoua/Mbalmayo (CMBH) were prepared using water/ethanol mixture. The antioxidant capacity of extracts was determined by measuring FRAP, DPPH° and ABTS°. The protective activity of extracts was estimated by evaluating some oxidative stress parameters. Osmotic fragility resistance and antisickling properties of the combination were investigated. CSOH and CMBH respectively revealed a high content of polyphenols, flavonoids. Extracts scavenged DPPH° and ABTS° radicals, respectively with IC50 values between 4.07 μg/mL and 13.15 μg/mL. CMBH showed the best antisickling reduction activity (54.56% and 70.07% after 2h30 and 24h respectively). The haemolysis percentage of erythrocytes decreased with an increase of the extract concentrations. Extracts combinations decreased and increased respectively the MDA and GSH levels as well as normalizing the enzymatic activities. Extracts combinations of cocoa have antioxidants and antisickling properties and could be used as a potential agent against sickle cell anaemia.
Files
AJNP-18-2019.pdf
Files
(1.1 MB)
| Name | Size | Download all |
|---|---|---|
|
md5:58bb159f81b1a405f75457ce1f3cf0af
|
1.1 MB | Preview Download |