The present study examined the protective effects of curcuminoid isolates from Curcuma longa against carbon tetrachloride (CCL 4 )-induced hepatic injury in rats. The hepatoprotective effect of the crude extract (150, 300 and 600 mg/kg bw) and curcuminoids (75, 150 and 300 mg bw) was evident by significant increases in the serum antioxidative defence capacities (super oxide dismutase, reduced glutathione, catalase) and reduction in biomarker enzymes of liver integrity (aspartate transaminase, alanine transaminase and alkaline phosphatase) in comparison to the results obtained in the CCL 4 -untreated animals. Some of these parameters were completely restored by pre-treatments with curcuminoids. Similarly, the curcuminoids increases the concentrations of total proteins, albumins and ameliorated histological changes observed in CCL 4 injured rats. Therefore, curcuminoid could be considered a novel candidate for the development of new drug against liver diseases.
The effect of acetic acid and citric acid modification of cassava starch on the biodegradability of their films reinforced with lignin and nanofiber was determined. Cassava starch was first modified with acetic anhydride and citric acid, characterized, filled with lignin and nanofiber to produce the films. Biodegradation studies were based on determinations of water absorption capacity, soil burial, enzyme degradation and reducing sugar (glucose). Results showed that great variations in water absorption capacities, weight loss in soil, enzyme degradation and reducing sugar were observed with TPS (Thermoplastic starch) having the fasted and highest water uptake, weight loss in soil, enzyme degradation and glucose equivalents while the modified starches had the slowest and least values compared with the native starch. Thus, acetic anhydride and citric acid modification improved the cross linking of the native starch thereby making it less biodegradable but not affecting its overall biodegradability.
The nutritional composition of vegetables is adversely affected by the method of processing for storage or preservation. This study was designed to determine the effect of blanching, boiling, and drying on the nutritional composition of selected vegetables using standard analytical methods. Proximate analysis was carried out on the fresh and processed leaf samples. Results obtained revealed that all the vegetables analyzed contained an appreciable amount of moisture, ash, protein, fiber, carbohydrate, β-carotene, and vitamins. Results also showed that all the processing methods employed significantly reduced (p < 0.05) the nutritional compositions of the vegetables studied. However, drying under the shade retained more nutrients compared to the other processing methods. Drying significantly increased (p < 0.05) the carbohydrate and protein contents of all the leaves (79.92 % & 7.51 % respectively in Basella alba, 66.74 % & 12.09 % respectively in Amaranthus hybridus, 82.56 % & 10.07 % respectively in Celosia argentea, 70.77 % & 13.05 % respectively in Gnetum africanum and 89.12 % & 4.70 % respectively in Talinum triangulare) compared to blanching, boiling and the control. Thus, from the three processing methods studied, drying was the most effective processing method that retained nutrients and is, therefore, a good preservation method for the vegetables.
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