Antioxidant Mechanism of Renal and Hepatic Failure Prevention Related to Paracetamol Overdose by the Aqueous Extract of Amblygonocarpus andongensis Stem Bark.

Paracetamol is a commonly used analgesic/antipyretic whose long-term intake or overdose is associated with renal and hepatic injuries. The aim of this study was to determine the hepatonephroprotective mechanisms of the aqueous extract of Amblygonocarpus andongensis stem bark (AEAASB) on renal and hepatic failure resulting from paracetamol overdose. Forty-five rats were divided into nine groups (n = 5); these were treated once daily for 8 days with 5 ml/kg distilled water (normal, negative, and satellite controls); 0.9% normal saline and 140 mg/kg N-acetyl-cysteine (positive controls); 125, 250, and 500 mg/kg AEAASB (test groups); and 500 mg/kg AEAASB (satellite test). On day 8 after different treatments, hepatonephrotoxicity was induced in all the groups except the normal group by oral administration of a single dose of paracetamol (1000 mg/kg). Urinary, hematological, serum, and oxidative stress parameters and in vitro antioxidant activity of AEAASB were evaluated. Histological sections of the liver and kidney were performed. AEAASB significantly decreased urea, creatinine, transaminases, alkaline phosphatase, and bilirubin (p < 0.001) at 500 mg/kg compared to the negative control. Significant decreases in hepatic (p < 0.01) and renal (p < 0.001) malondialdehyde levels were associated with increases in superoxide dismutase, catalase, and reduced glutathione levels in 500 mg/kg AEAASB compared with the negative control. Histological analysis showed that AEAASB prevented paracetamol-induced renal and liver tissue damage. Furthermore, AEAASB revealed a very strong antioxidant activity (inhibitory concentration 50 = 180 µg/ml, antioxidant activity index = 5.55) with an ability to scavenge 63.03% 2,2-diphenyl-2-picrylhy-drazyl radical and reduced ferric iron by 52.68 mgEqVitC/100 g DM. The hepatonephroprotective effect of AEAASB might result from its ability to improve the antioxidant status through the stimulation of antioxidant factors and the scavenging of free radicals. This property could be ascribed to the presence of some classes of bioactive compounds such as phenolic compounds in great amounts.

Variation of Phenolics (Bound and Free), Minerals, and Antioxidant Activity of Twenty-Eight Wild Edible Fruits of Twenty-Three Species from Far North Region of Cameroon.

The present study is aimed at investigating the variation of phenolics (bound and free), minerals, and antioxidant potentials of the wild edible fruits (fresh and dry) native from Far North Region of Cameroon. The results showed significant (p < 0.01) differences among fruits and species for all parameters. Bound phenolic content (mgGAE/100 g) of dry fruits (DF) ranged from 95.58 to 407.72; however, the contents were varied from 28.97 to 306.04 in fresh fruits (FF). Free phenolic content varied from 46.43 to 344.73 in DF and fold from 119.54 to 315.79 for those FF. Flavonoids (4.27-256.87 mg QE/100 g), tannins (3.24-63.42 mg CE/100 g), and anthocyanin content (8.65-168.10 mg C3GE/100 g) in fruits varied also significantly in respect with DF and FF. The mineral content analysis indicates that the wild fruits are rich in valuable macro- and trace elements. For antioxidant activities, except high 2.2-diphenyl-1-picyhydrazyl (DPPH) scavenging activity obtained with free phenolics, the bound phenolics of FF and DF had significantly high ferric reducing antioxidant power (FRAP) and 2,2-azino-bis(3-ethylbenzylthiozoline-6-sulphonic acid) (ABTS) scavenging activity. Furthermore, free and bound phenolic content was highly and positively correlated with ABTS, DPPH, and FRAP activities confirmed by the principal component analysis (F1×F2: 60.17%). The present study revealed that the wild edible fruits of twenty-three species investigated are important sources of bioactive compounds, natural antioxidants, and nutraceutical potential to prevent/to treat chronic diseases which could be benefits for the consumers.

Effect of different drying methods and storage conditions on physical, nutritional, bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits.

The present study reports effect of various drying and storage conditions on physical, bioactive compounds, and antioxidant properties of doum (H. thebaica) fruit for the first time. Three types of fruit are used such as fresh, dried from tree, and dried fruits purchased from local market. Pulp of fresh fruit was dried using sun, shade and oven at different temperatures and stored under different conditions for three months. Samples were analysed before and after drying and storage. The results showed significantly (p < 0.01) higher dry matter (98.73 g/100g), pH (7.09), tannins (27.64 mg/g), flavonoids (19.90 mg/g) and total polyphenols (7.13 mg/g) contents in pericarp than other parts of fruit. The pulp without pericarp exhibited higher ash, amino acids, proteins and vitamin C contents, however pulp of whole fresh fruit had higher Ca (1.67 mg/g), Na (640.26 mg/g) and Zn (11.63 µg/g). Pulp of fruit purchased from local market showed significantly stronger antioxidant activities (DPPH and ABTS). All parameters evaluated were significantly (p < 0.01) affected in comparison with pulp of fresh fruit but varied with respect to drying methods and storage conditions. The shade-dried samples showed higher proteins, amino acids, vitamin C, ash, fibres and acidity contents than other drying methods. Polyphenols and antioxidant activities are higher in oven-dried samples at low temperature (40 °C) as compared to others. The highest DPPH and ABTS scavenging activities are observed after drying and storage conditions for three months. Significant and positive (p < 0.01) correlations are found between antioxidant compounds and antioxidant activities. Thus, drying methods and storage conditions can preserve pulp of doum fruit with high physicochemical, bioactive compounds and antioxidant capacities for human well-being up to three months, however shade-drying followed by oven-drying are highly promising process that must be considered as suitable drying methods for doum fruits.