Effects of Methanol Extract of Telfairia occidentalis Seed on Serum Lipid Profile, Biochemical and Antioxidant Activity in Female Wistar Rats

Daramola, Oore-oluwapo Ololade; Oyeyemi, Wahab Adekunle; Onyendilefu, Gideon

doi:10.9734/ejmp/2016/26723

Cited by 4 publications

(5 citation statements)

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“…Glucose, fructose, sucrose, and sixteen amino acids are also present, with glutamic acid (16.4 g/100 g) being the highest and lysine (2.6 g/100 g) being the lowest. In addition, phospholipid, glycolipid, and neutral lipid contents of 58, 26, and 15%, respectively, are contained in the seeds [34,35]. The antioxidant activity of the seed has also been reported by Eseyin et al [35] and Osukoya et al [36].…”

Section: Seedsmentioning

confidence: 52%

Food Applications of Telfairia occidentalis as a Functional Ingredient and Nanoencapsulation as a Promising Approach toward Enhancing Food Fortification

Idris Ali,

Abba Dandago,

Idris Ali

2024

Phytochemicals in Agriculture and Food

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The cucurbitaceous vegetable Telfairia occidentalis Hook. f. “Fluted pumpkin” is grown in West Africa, especially in Nigeria for its nutritious leaves and seeds. It has various industrial applications, such as food and medicine. T. occidentalis contains essential nutrients that could play a significant role in human nutrition. Based on its chemical composition and nutritional properties, it can be used to overcome malnutrition. T. occidentalis leaves and seeds are rich in phenolic compounds, minerals, vitamins, proteins, essential amino acids, and other essential phytochemicals which can play a regulatory and functional role. The leaves and seeds of this plant have also been used in different food applications. This chapter highlights the reported knowledge relevant to the use of T. occidentalis as a food fortificant and therapeutic agent based on its prominent biological activities and the presence of phytochemicals. However, conventional food fortification methods do not completely meet the functional requirements for bioactive compounds. They also have unsatisfactory flavor profiles, as well as poor stability and bioavailability. These disadvantages can be mitigated by encapsulating the bioactive components in nanoparticle-based delivery systems. Nanofood fortification has a wide range of advantages in the protection of phytochemicals through the use of an encapsulation technique, and some micronutrients that are rapidly degraded or not properly absorbed by the body can also be aided by food fortification on the nanoscale. Nanosuspensions, nanoemulsions, nanoliposomes, and cyclodextrin carriers are some of the various nanotechnology techniques that can be used for food fortification, which have been discussed in this chapter.

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Section: Seedsmentioning

confidence: 52%

Food Applications of Telfairia occidentalis as a Functional Ingredient and Nanoencapsulation as a Promising Approach toward Enhancing Food Fortification

Idris Ali,

Abba Dandago,

Idris Ali

2024

Phytochemicals in Agriculture and Food

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“…Common name for the plant include fluted gourd, fluted pumpkin and ugwu in Igbo, Gboroko in Yoruba and Umeke in Edo. This creeping vegetable spreads low across the ground with lobed leavesand twisting tendrils (Kuku et al, 2014;Daramola et al, 2016). The plant isdioecious, perennial and drought-tolerant, and thrives best in soil rich in organic matter and during the early part of rainy season.…”

Section: Introductionmentioning

confidence: 99%

“…Spinach (Spinacia oleracea) is a green leafy vegetable, low in calories and considered a good source of vitamins (ascorbic acid, riboflavin, niacin and folic acid), minerals (iron and calcium) and dietary fibres. It is a popular vegetable and consumed fresh as well as processed as raw, boiled or cooked into various delicacies (Kuku et al, 2014;Daramola et al, 2016). Spinach is used for gastro intestinal disorder, blood generating therapy, growth stimulation in children, appetite stimulation, convalescent support and fatigue.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Cooking on the Goitrogenic (cyanogenic glycosides and glucosinolates) Content of Pumpkin Leaves (Telfairia occidentalis) and Spinach Leaves (Spinacia olairaceae)

Oruma¹,

Abraham²,

Odiba³

et al. 2022

dujopas

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Fresh ugwu (Telfairia occidentalis) and spinach (Spinacia olairaceae) leaves play important roles in human nutrition. Leafy vegetables including Telfairia occidentalis and Spinacia olairaceae are considered as agents of transmission of goitrogens which interfere with iodine uptake thus causing goiter. Cyanogenic glycosides are naturally occurring goitrogens found in staple foods in the tropics. Thiocyanate and isothiocyanate have been demonstrated as the goitrogenic principles of cyanogenic plants Thiocyanate ion acts as a goitrogen when present at high concentration especially when the iodine content of the diet is low. Thiocyanate inhibits the uptake of iodine by the iodide pump of the thyroid gland thus acting as a goitrogen which suppresses thyroid function leading to goiter. This study examined the effect of cooking on the goitrogenic potential of Ugwu and Spinach leaves. A total of (10g) of fresh/ andraw ugwu and spinach leaves were randomly collected and cooked. All samples were examined according to standard methods for detection of goitrogens. The cyanogenic glycosides content of rawand fresh ugwu leaves were 1. 6mg /kg - 1. 82mg/ kg while that of cooked leaves were 0. 004mg/ kg - 0. 0 l3mg/ kg. The glucosinolates content for raw and fresh Ugwu leaves were15.7mg/kg-17.28mg/kg, while that of cooked Ugwu leaves were 11.18mg/kg- 12.51mg/kg . For Spinach the cyanogenic glycosides content for raw and fresh were 0.24mg/kg-1.28mg/kg, while that of cooked spinach were 0.013mg/kg- 0.00Smg/kg. The glucosinolates content for raw and fresh spinach were 4.0mg/kg-2.64mg/kg while those of the cooked leaves were 2.52mg/kg-1.82mg/kg. there was a significant diference (P=0.085) in the level of reduction of glucosinolate content between raw and cooked Ugwu leaves and Spinach. There is also a significant difference (p=3.04) in the concentration of glucosinolates between Ugwu leaves and Spinach. Ugwu leaves had a higher concentration of glucosinolates than spinach in both fresh (raw) and cooked conditions respectively. These findings provide evidence that the risk of acquiring goiter from the consumption of ugwu and spinach leaves is reduced when cooked. Keywords: Ugwu leaves, Spinach leaves, Cooking, Goitrogens, Cyanogenic glycosides, Glucosinolates

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“…T. occidentalis leaves has been reported to possess pro-fertility potentials that could be harnessed in fish fingerling production by hatchery farmers [11] while Kuku., et al [12] reported that T. occidentalis seeds could positively affect metabolism of nutrient and the growth performance in animals. The medicinal benefits of T. occidentalis have been reported on hematological indices of starter broilers [13], concentration of hemoglobin and packed cell volume [14], lipid peroxidation amelioration and cardiovascular disease reduction [15]. Its hepatoprotective effects on the liver have been reported [16], while Ajani and Akinyemi [17] highlighted its therapeutic efficacy on induced benign prostatic hyperplasia.…”

Section: Introductionmentioning

confidence: 99%

Comparative Assessment of Haematopoietic Potential of Ethanolic Extract of Telfairia occidentalis and Talinum triangulare Leaves in Wistar Rats

Airaodion¹,

Ogbuagu²,

Ekenjoku³

et al. 2019

Act Scie Nutr

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Effects of Methanol Extract of Telfairia occidentalis Seed on Serum Lipid Profile, Biochemical and Antioxidant Activity in Female Wistar Rats

Cited by 4 publications

References 0 publications

Food Applications of Telfairia occidentalis as a Functional Ingredient and Nanoencapsulation as a Promising Approach toward Enhancing Food Fortification

Food Applications of Telfairia occidentalis as a Functional Ingredient and Nanoencapsulation as a Promising Approach toward Enhancing Food Fortification

The Effect of Cooking on the Goitrogenic (cyanogenic glycosides and glucosinolates) Content of Pumpkin Leaves (Telfairia occidentalis) and Spinach Leaves (Spinacia olairaceae)

Comparative Assessment of Haematopoietic Potential of Ethanolic Extract of Telfairia occidentalis and Talinum triangulare Leaves in Wistar Rats

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