Individuals with Glucose-6-phosphate dehydrogenase (G6PD) deficiency are susceptible to hemolytic anemia when exposed to pro-oxidant substances. This study investigates the hemolytic impact of Artemisia annua (A. annu...Individuals with Glucose-6-phosphate dehydrogenase (G6PD) deficiency are susceptible to hemolytic anemia when exposed to pro-oxidant substances. This study investigates the hemolytic impact of Artemisia annua (A. annua) extracts in G6PD-deficient subjects through a mixed experimental approach. In the in vitro phase, red blood cells from G6PD-deficient individuals and rats induced with Dehydroepiandrosterone (DHEA) were exposed to various concentrations of A. annua infusion, with distilled water and physiological saline as positive and negative controls respectively. The in vivo study involved G6PD-deficient Wistar rats divided into three groups receiving A. annua infusion, quinine (positive control), and distilled water (negative control) via gavage. Blood samples were collected for biochemical and hematological analyses. Notably, at a 40% concentration of A. annua infusion, there was a significant increase in the hemolysis rate of G6PD-deficient red blood cells compared to controls (p A. annua exhibited elevated aspartate aminotransferase (129.25 ± 4.55 U/L vs. 80.09 ± 4.03 U/L;p A. annua infusion tested positive for saponins. These findings underscore the risk of hemolysis in G6PD-deficient individuals upon ingesting A. annua.展开更多
Petroselinum crispum (Mill.) AW Hill Apiaceae (Parsley) is a plant species commonly used for its culinary value, but little is known about its phytochemical composition and antioxidant properties. This study aimed to ...Petroselinum crispum (Mill.) AW Hill Apiaceae (Parsley) is a plant species commonly used for its culinary value, but little is known about its phytochemical composition and antioxidant properties. This study aimed to deepen knowledge of the Petroselinum crispum leaves (LPc) grown and consumed in Benin. The phytochemical screening of the LPc powder was done according to the method of Houghton and Raman at the Laboratory of Pharmacognosy and Essential Oils of the Institute of Applied Biomedical Sciences in Benin. The antioxidant activity (IC<sub>50</sub>) was evaluated by the DPPH reduction test. Phytochemical screening revealed the presence of chemical groups such as catechin tannins, gallic tannins, flavones, saponins, mucilages, coumarins, reducing agents and O-heterosides with reduced genins in the LPc powder. The aqueous extract of LPc showed antioxidant activity with an IC<sub>50</sub> = 63.66 μg/mL and was found to be less active than ascorbic acid (IC<sub>50</sub> = 0.111 μg/mL). No acute oral toxicity was observed and the LD<sub>50</sub> of the aqueous extract of LPc is estimated to be greater than 5000 mg/kg in the Wistar rat. The absence of toxicity, its antioxidant activity associated with its richness in active ingredients makes Petroselinum crispum a promising species suitable for safe long-term use as food.展开更多
Fertilization practices can influence the quality of pineapple fruit and consequently its acceptability by consumers who are increasingly oriented towards high quality agri-food products. This study aimed at evaluatin...Fertilization practices can influence the quality of pineapple fruit and consequently its acceptability by consumers who are increasingly oriented towards high quality agri-food products. This study aimed at evaluating the influence of N, P and K on some physico-chemical and organoleptic characteristics of pineapple (Ananas comosus L. Merr) for fresh consumption and juice processing. A complete NPK factorial design was installed in the south Benin. The treatments NPK in g plant-1 were randomized into four blocks: T1;T2;T3;T4;T5;T6;T7;T8;T9. Brix juice was determined using a refractometer and pH with a pH meter. An evaluation of sensory characteristics such as sweetness, acid taste and aroma of fresh pineapple pulp and processed juice was made by a panel of tasters selected and trained. A principal components analysis, followed by a numerical classification was performed on fruits’ sensory and physicochemical characteristics. Results showed that juice pH was significantly influenced by the phosphorus and potassium. Potassium influenced significantly juice yield. Some physico-chemical characteristics and sensory attributes were correlated between them and groups of treatments are formed for both the juice and the fresh fruit.展开更多
文摘Individuals with Glucose-6-phosphate dehydrogenase (G6PD) deficiency are susceptible to hemolytic anemia when exposed to pro-oxidant substances. This study investigates the hemolytic impact of Artemisia annua (A. annua) extracts in G6PD-deficient subjects through a mixed experimental approach. In the in vitro phase, red blood cells from G6PD-deficient individuals and rats induced with Dehydroepiandrosterone (DHEA) were exposed to various concentrations of A. annua infusion, with distilled water and physiological saline as positive and negative controls respectively. The in vivo study involved G6PD-deficient Wistar rats divided into three groups receiving A. annua infusion, quinine (positive control), and distilled water (negative control) via gavage. Blood samples were collected for biochemical and hematological analyses. Notably, at a 40% concentration of A. annua infusion, there was a significant increase in the hemolysis rate of G6PD-deficient red blood cells compared to controls (p A. annua exhibited elevated aspartate aminotransferase (129.25 ± 4.55 U/L vs. 80.09 ± 4.03 U/L;p A. annua infusion tested positive for saponins. These findings underscore the risk of hemolysis in G6PD-deficient individuals upon ingesting A. annua.
文摘Petroselinum crispum (Mill.) AW Hill Apiaceae (Parsley) is a plant species commonly used for its culinary value, but little is known about its phytochemical composition and antioxidant properties. This study aimed to deepen knowledge of the Petroselinum crispum leaves (LPc) grown and consumed in Benin. The phytochemical screening of the LPc powder was done according to the method of Houghton and Raman at the Laboratory of Pharmacognosy and Essential Oils of the Institute of Applied Biomedical Sciences in Benin. The antioxidant activity (IC<sub>50</sub>) was evaluated by the DPPH reduction test. Phytochemical screening revealed the presence of chemical groups such as catechin tannins, gallic tannins, flavones, saponins, mucilages, coumarins, reducing agents and O-heterosides with reduced genins in the LPc powder. The aqueous extract of LPc showed antioxidant activity with an IC<sub>50</sub> = 63.66 μg/mL and was found to be less active than ascorbic acid (IC<sub>50</sub> = 0.111 μg/mL). No acute oral toxicity was observed and the LD<sub>50</sub> of the aqueous extract of LPc is estimated to be greater than 5000 mg/kg in the Wistar rat. The absence of toxicity, its antioxidant activity associated with its richness in active ingredients makes Petroselinum crispum a promising species suitable for safe long-term use as food.
文摘Fertilization practices can influence the quality of pineapple fruit and consequently its acceptability by consumers who are increasingly oriented towards high quality agri-food products. This study aimed at evaluating the influence of N, P and K on some physico-chemical and organoleptic characteristics of pineapple (Ananas comosus L. Merr) for fresh consumption and juice processing. A complete NPK factorial design was installed in the south Benin. The treatments NPK in g plant-1 were randomized into four blocks: T1;T2;T3;T4;T5;T6;T7;T8;T9. Brix juice was determined using a refractometer and pH with a pH meter. An evaluation of sensory characteristics such as sweetness, acid taste and aroma of fresh pineapple pulp and processed juice was made by a panel of tasters selected and trained. A principal components analysis, followed by a numerical classification was performed on fruits’ sensory and physicochemical characteristics. Results showed that juice pH was significantly influenced by the phosphorus and potassium. Potassium influenced significantly juice yield. Some physico-chemical characteristics and sensory attributes were correlated between them and groups of treatments are formed for both the juice and the fresh fruit.
