Effect of Cooking on Proximate, Phytochemical Constituents and Hematological Parameters of Tetracarpidium conophorum in Male Albino Rats.

Aims: To determine the effect of cooking on proximate, phytochemical constituents and their changes in hematological parameters. Study Design: Determination of proximate and quantitative phytochemical constituents of the cooked and raw T. conophorum (CTC and RTC respectively) nut and the effect of the nut on the hematological indices on male albino rats fed with the cooked and raw diet formulations of the nut for 30 days period. Methodology: Rats were divided into six groups of five rats each. Each feed and walnut was weighed and mixed in the ratio of 1:1 before administration. Group A: Normal animal feed, Group B: Mixture of animal feed and cooked nut (ratio of 1:1). Group C: Mixture of animal feed and the raw nut (ratio of 1:1), Group D: 100% of the cooked nut, Group E: 100% of the raw nut while Group F: Mixture of raw nut and cooked (ratio of 1:1). Result: The result showed that crude protein, carbohydrate and crude fibre contents of RTC were significantly higher (P<0.05) than the CTC. While the percentage moisture, fat and ash content of the CTC were significantly higher than the RTC. The quantitative phytochemical analysis revealed that there was no significant difference (P>0.05) between the alkaloid and flavonoid contents of RTC and CTC. Tannin, saponin, glycosides, hydrogen cyanide and steroid contents of RTC were significantly higher (P<0.05) than the CTC while terpenoid content of the CTC was significantly higher (P<0.05) than of the the RTC. The hemoglobin values showed no significant difference between the test groups and control group. The neutrophil values of group E and F were significantly higher (P<0.05) when compared with the control group. Rats in group E had a significant decrease (P<0.05) in lymphocyte value as against the control. Total WBC levels in group B, C and F recorded a significant decrease (P<0.05) when compared with the control. Conclusion: The study suggests that processing cooking affects some nutrient constituents and some hematological parameters.

Aqueous Extract of Combretum dolichopentalum Leaf - a Potent Inhibitor of Carbon Tetrachloride Induced Hepatotoxicity in Rats.

The aqueous extract of Combretum dolichopentalum leaves were evaluated for its protective activity against CCl4- induced liver damage. The concentration of 250 and 500 mg/kg b.w of C. dolichopentalum leaf extract were administered to different group of rats prior to CCl4 administration. Both 250 and 500 mg/kg of the extract significantly (P<0.05) reduced the activity of alanine aminotransferase, aspartate aminotransferase and alkaline phosphatase when compared to rats administered CCl4 only. Also the concentration of non-enzyme markers of hepatic dysfunction such as total bilirubin and lipid peroxidation product-malonyldialdehyde was reduced by C. dolichopentalum. But the concentration of total protein and total cholesterol was increased when compared to rats administered CCl4 only. This finding suggests that C. dolichopentalum leaves possessed rich hepatoprotective principles against CCl4 induced toxicity of the liver.