The effect of Gurusa, a fermented traditional food on lipid profile and body weight was investigated. Thirty male albino rats weighing between 75 - 115 g assigned into five study groups designated A to E (n = 6) were ...The effect of Gurusa, a fermented traditional food on lipid profile and body weight was investigated. Thirty male albino rats weighing between 75 - 115 g assigned into five study groups designated A to E (n = 6) were fed 20 g of prepared pellets and tap water given ad libitum. The animals were served graded doses of Gurusa. Group A was served 100% rat chow pellets (made of maize bran);groups B, C and D were given pellets of 75% rat chow and 25% Gurusa, 50% rat chow and 50% Gurusa, 25% rat chow and 75% Gurusa respectively while group E was served 100% Gurusa. The lipid profile showed a dose dependent effect of Gurusa administration as one moves down the groups. Group D had a reverse action of group B and showed significant (P < 0.05) increase in TC, TG and HDL compared to groups A and B but a significant (P < 0.05) decrease in LDL compared to group B. Weight changes in group B produced a significant (P < 0.05) increase in MWI and GR compared to the other groups. There was no significant (P ≥ 0.05) difference in MWI and GR of group D when compared with group A. However group C showed significant (P < 0.05) increase in MWI and GR when compared with group A. Gurusa consumption alters both lipid profile and body weight and its combination with maize bran or other foods rich in dietary fibre, have potential to serve therapeutic purposes in the prevention of atherosclerosis and obesity depending on the intended objective.展开更多
Objective: To analyse the phytochemical contents of leaf, stem bark and root of Jatropha curcas(J. curcas) in four solvent extracts and their proximate and mineral compositions. Methods: Standard analytical procedures...Objective: To analyse the phytochemical contents of leaf, stem bark and root of Jatropha curcas(J. curcas) in four solvent extracts and their proximate and mineral compositions. Methods: Standard analytical procedures were used for the determination of phytochemicals, proximate and mineral compositions of the leaf, stem bark and root extracts of J. curcas. Results: Results of the analysis showed the presence of polyphenols, flavonoids, alkaloids, cardiac glycosides, coumarins, saponins, terpenoids, steroids, triterpenoid saponins, carotenoids, phlobatannins and tannins in the leaf, stem bark and root of all the solvent extracts. Flavonoids were present in the highest amount in the ethyl acetate extracts of the leaf(7.35% ± 0.02%), stem bark(4.12% ± 0.01%) and root(3.35% ± 0.02%) followed by polyphenols in the methanol extracts of leaf(4.62% ± 0.02%), stem bark(2.77% ± 0.05%) and root(2.49% ± 0.02%). Poly-acetylated compounds were absent in all the solvent extracts of the leaf, stem bark and root. However, some anti-nutritional agents such as oxalates, phytates and cyanates were present in all the solvent extracts of the leaf, stem bark and root except the ethyl acetate. Phytates were high in the aqueous solvent of the leaf(6.12% ± 0.00%) but low in the stem bark(1.00% ± 0.05%) and root(0.89% ± 0.03%). Proximate composition showed appreciable amounts of total carbohydrate(36.33% ± 0.72%), crude protein(26.00% ± 0.47%) and reducing sugars(5.87% ± 0.14%) in the leaf, while crude fat was more in the stem bark(16.70% ± 0.30%). There was corresponding substantial energy in the leaf [(1 514.77 ± 20.87) kJ /100 g] and stem bark [(907.00 ± 8.52) kJ /100 g]. Moisture and ash contents of the leaf, stem bark and root were within acceptable limits for the use in drugs formulation. The mineral composition showed substantial amounts of important elements such as Fe, Ca, Na, Mg and Zn. Others were P, K and Se. Conclusions: The outcome of this study suggests that the leaf, stem bark and root of J. curcas have very good medicinal potentials, meet the standard requirements for drug formulation and serve as good sources of energy and nutrients except for the presence of some anti-nutritional elements predominant in the leaf.展开更多
文摘The effect of Gurusa, a fermented traditional food on lipid profile and body weight was investigated. Thirty male albino rats weighing between 75 - 115 g assigned into five study groups designated A to E (n = 6) were fed 20 g of prepared pellets and tap water given ad libitum. The animals were served graded doses of Gurusa. Group A was served 100% rat chow pellets (made of maize bran);groups B, C and D were given pellets of 75% rat chow and 25% Gurusa, 50% rat chow and 50% Gurusa, 25% rat chow and 75% Gurusa respectively while group E was served 100% Gurusa. The lipid profile showed a dose dependent effect of Gurusa administration as one moves down the groups. Group D had a reverse action of group B and showed significant (P < 0.05) increase in TC, TG and HDL compared to groups A and B but a significant (P < 0.05) decrease in LDL compared to group B. Weight changes in group B produced a significant (P < 0.05) increase in MWI and GR compared to the other groups. There was no significant (P ≥ 0.05) difference in MWI and GR of group D when compared with group A. However group C showed significant (P < 0.05) increase in MWI and GR when compared with group A. Gurusa consumption alters both lipid profile and body weight and its combination with maize bran or other foods rich in dietary fibre, have potential to serve therapeutic purposes in the prevention of atherosclerosis and obesity depending on the intended objective.
文摘Objective: To analyse the phytochemical contents of leaf, stem bark and root of Jatropha curcas(J. curcas) in four solvent extracts and their proximate and mineral compositions. Methods: Standard analytical procedures were used for the determination of phytochemicals, proximate and mineral compositions of the leaf, stem bark and root extracts of J. curcas. Results: Results of the analysis showed the presence of polyphenols, flavonoids, alkaloids, cardiac glycosides, coumarins, saponins, terpenoids, steroids, triterpenoid saponins, carotenoids, phlobatannins and tannins in the leaf, stem bark and root of all the solvent extracts. Flavonoids were present in the highest amount in the ethyl acetate extracts of the leaf(7.35% ± 0.02%), stem bark(4.12% ± 0.01%) and root(3.35% ± 0.02%) followed by polyphenols in the methanol extracts of leaf(4.62% ± 0.02%), stem bark(2.77% ± 0.05%) and root(2.49% ± 0.02%). Poly-acetylated compounds were absent in all the solvent extracts of the leaf, stem bark and root. However, some anti-nutritional agents such as oxalates, phytates and cyanates were present in all the solvent extracts of the leaf, stem bark and root except the ethyl acetate. Phytates were high in the aqueous solvent of the leaf(6.12% ± 0.00%) but low in the stem bark(1.00% ± 0.05%) and root(0.89% ± 0.03%). Proximate composition showed appreciable amounts of total carbohydrate(36.33% ± 0.72%), crude protein(26.00% ± 0.47%) and reducing sugars(5.87% ± 0.14%) in the leaf, while crude fat was more in the stem bark(16.70% ± 0.30%). There was corresponding substantial energy in the leaf [(1 514.77 ± 20.87) kJ /100 g] and stem bark [(907.00 ± 8.52) kJ /100 g]. Moisture and ash contents of the leaf, stem bark and root were within acceptable limits for the use in drugs formulation. The mineral composition showed substantial amounts of important elements such as Fe, Ca, Na, Mg and Zn. Others were P, K and Se. Conclusions: The outcome of this study suggests that the leaf, stem bark and root of J. curcas have very good medicinal potentials, meet the standard requirements for drug formulation and serve as good sources of energy and nutrients except for the presence of some anti-nutritional elements predominant in the leaf.
