Cardiovascular complications and associated conditions remain a major cause of death, globally. Piliostigma thonningii has been used for different and several medicinal purposes. On this background, the effect of aqueous leaf extract of the plant on the lipid profile of physiologically normal rats was examined. Graded doses of the extract, 0.0, 0.2, and 0.4 g/kg of body weight (bwt) were orally administered to rats for a period of 14 days. The effect of the extract was assessed on the basis of comparative determinations of the evaluated indices in treated rats vis-à-vis the nontreated group as well as in respect to the differences between the basal and final concentrations of the indices in each group. The extract, especially at 0.2 g per kg body weight caused a significant decrease in the total cholesterol, triglycerides, and low-density lipoprotein (LDL) cholesterol in the treated rats when compared to the control group and basal concentrations. Though, the level of high-density lipoprotein (HDL) cholesterol increased in the treated rats, the increase was not significant when compared to the basal concentration. The LDL/HDL ratio in all the experimental groups was less than 0.9. The results obtained in this study suggest that P. thonningii aqueous leaf extract likely contains antilipidaemic and anticholesterolaemic substance(s), which may be useful in the prophylactic and curative management of lipid peroxidation, high blood pressure, and cardiovascular disorders.

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Excess consumption of egg especially its yolk has been implicated in hyperlipidaemia (high level of cholesterol and triglyceride in the blood). Conversely, soluble dietary fibers, probably due to their ability to bind free lipid molecules, appear to play an important role in protecting against hyperlipidaemia. This study sought to evaluate the comparative effects of selected sources of fibers: apple, oats, and wheat bran, on serum lipid profile in physiologically normal Wistar rats. Twenty rats were used for the study and were randomized into four groups, with each containing five animals (n  =  5). A group which serves as control was fed with egg yolk while the other three groups were fed with apple, oats, and wheat bran, respectively. After two weeks of feeding, the animals were fasted overnight and blood samples from the retro-orbital sinus of the eye were collected for analyses of lipid profile. The results obtained showed that the group fed with oats had the lowest level of total cholesterol (82.9 ± 1.8 mg), low density lipoprotein (LDL) cholesterol (49.3 ± 1.4 mg), and triglycerides (TG) (75.1 ± 1.7 mg), as well as the highest level of HDL cholesterol (33.9 ± 0.9 mg). On the contrary, the group fed with egg yolk showed the highest level of total cholesterol (117.1 ± 4.4 mg), LDL cholesterol (96.4 ± 1.5 mg), and triacylglyceride (109 ± 2.6 mg), as well as the lowest level of HDL cholesterol (18.5 ± 0.9 mg). There was no significant difference (P  <  0.05) between oats and apple in their effects on blood lipid profile of Wistar rats. Wheat bran, being an insoluble dietary fibre, had less significant (P  <  0.05) effect on the blood lipid profile when compared to oats and apple. Findings from this study may assist physicians and dieticians in recommending appropriate diet for individuals desiring to normalize their blood lipids levels.

The inability of humans to synthesize essential amino acids (EAA) necessitates the need to increase the levels of these nutrient molecules in certain foods in which they are deficient. Maize ogi is a typical food product for both infants and adults in Africa, but with poor EAA content. This study therefore sought to assess the possibility of increasing the EAA content in maize ogi by processing it with cheese whey instead of water. Maize ogi and whey-fortified ogi were prepared by the usual procedure of grain soaking, milling, and drying. Samples from both treatments were subjected to proximate composition and amino acid profile analyses using Waters 616/626 LC (HPLC) instrument. L-lysine, L-trytophan, and L-methionine contents in maize ogi remarkably increased from 0.52, 0.15, and 0.90 mg/100 gm sample, respectively, to 0.90, 240, and 1.320 mg/100 gm sample in whey-fortified ogi. There were also significant increases in other EAA contents of whey-fortified ogi relative to its counterpart (normal maize ogi). The sum increase in EAA contents (9,405 mg) correlates with the increase in protein (1 gm) per gram sample. This study demonstrates that cheese whey increases EAA content in maize ogi and suggests that whey-fortified maize ogi may be a preferred alternative to water processed maize ogi.

5 g o ethanol (20% w/v) per kg body weight was administered to ten rats weighing between 166 -170 grams daily for 28 days along side with normal feeds and water ad libitum. The administration of ethanol was done orally using oral catheter. A control group o ten rats was set up for a proper experimental evaluation. Analysis at the end of the admin stration showed tha ethanol in a dose of 5g/kg body weight significantly modulates (P<0.05) the activities of selected liver enzymes: alanine amino transferase (ALT), aspartate amino transferase (AST), gamma glutamyl transferase (GGT) and alkaline phosphatase (ALP) as well as those of selected antioxidant enzymes: catalase (CAT) and superoxide dismutase (SOD). f f i t