Antidiabetics, antioxidant, enzyme inhibitory activity and polyphenolic profile of polyphenol rich extracts from three underutilized and indigenous vegetables (UIVs) from Nigeria

Bello, Oluwasesan M.; Jagaba, Safiya Muhammad; Ogbesejana, Abiodun B.; Dada, Adewumi O.; Bello, Oluwatoyin E.; Kabo, Kamaluddeen Suleiman; Okunola, Joshua O.

doi:10.1016/j.sciaf.2020.e00628

Cited by 2 publications

(3 citation statements)

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“…The significance of wild animals and their roles in local culture highlights the complex interrelationships among environment, customs, and culinary traditions (Adeola, 1992). Furthermore, the use of regional food to promote the area as a travel destination emphasizes the potential that spices and condiments have to help promote Northern Nigeria's cultural heritage and tourism sector (Bello et al, 2020;. Spices and condiments are often defined as the leaves, roots, bark, berries, buds, seeds, and stigma of a plant or flower that are used to cook or enhance the flavor of dishes like meats, sauces, vegetables, and sweets (Opara and Chohan, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Spices are used in cooking and have several medical applications in daily life, such as purgatives, laxatives, expectorants, carminatives, diuretics, and more. Spices have been utilized medicinally for a variety of purposes since ancient times (Bello et al, 2020;Sachan et al 2018). Many underutilized plant species are used as blends in spices and condiments in this region (Bello et al, 2018a;2018b).…”

Section: Introductionmentioning

confidence: 99%

“…Many underutilized plant species are used as blends in spices and condiments in this region (Bello et al, 2018a;2018b). Aloko et al (2019) andBello et al (2020) have reported the immense therapeutic importance of neglected vegetables, these studies establish this class of plant species as excellent ingredients of spices and condiments. The ethnobotanical study of the plants used by the native tribes in the area as spices and condiments reflects the traditional knowledge and practices around spices and condiments in Northern Nigeria (Navia et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Exploring Northern Nigeria's Spice and Condiment Culture

Bello,

Ogbesejana,

Abdulrahman

et al. 2024

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Northern Nigerians have a unique viewpoint on spices and condiments that is influenced by their traditional, cultural, and medicinal views. The use of spices and condiments is greatly impacted by the diverse ethnic backgrounds of the region's culinary traditions, including the Fulani and Hausa tribes. Together with their ethnomedicinal qualities, these spices varied functional phytochemicals (such as flavonoids, dietary fibers, polyphenols, and vitamins) and mineral constituents demonstrate their multifarious role in traditional medicine and culinary practices, enhancing the general health of the local populace. In addition to their function as macro- and micronutrients, they are recognized as essential resources for conveying a wide range of biological attributes and medicinal properties. However, modern issues and trends like urbanization, changing agricultural methods, and socioeconomic dynamics have an impact on how spices and condiments are produced, traded, and used, which in turn shapes regional culinary customs and dietary habits. To fully appreciate the rich cultural legacy and culinary traditions of Northern Nigeria, one must comprehend the diverse roles that spices and condiments play in the region which is what this review intends to convey.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Exploring Northern Nigeria's Spice and Condiment Culture

Bello,

Ogbesejana,

Abdulrahman

et al. 2024

jobasr

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Actividad antioxidante de Aspidosperma excelsum Benth, Dracontium loretense Krause y Pothemorphe peltata (L) Miq.

2021

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La actividad antioxidante de las tres plantas Remo caspi (Aspidosperma excelsum Benth), Sacha jergón (Dracontium loretense Krause) y Hojas de Santa maría (Pothemorphe peltata (L) Miq.), fue evaluada utilizando el método del DPPH. Se prepararon los extractos hidro- alcohólicos mediante maceración exhaustiva durante una semana. Todos los extractos se concentraron bajo vacío hasta su completa sequedad y se guardaron en frascos ámbar, en refrigeración debidamente etiquetada y pesada hasta su siguiente uso. Los resultados de evaluación de la actividad antioxidante de las plantas, la actividad captadora de radicales libres de los extractos se expresó como valor de IC50 (mg/mL) (cantidad necesaria para inhibir la formación de radicales DPPH en un 50%). El valor bajo de IC50 refleja mejor la acción eliminadora de radicales libres. Aunque la mayoría de las muestras evaluadas mostraron buena capacidad antioxidante con este método (DPPH), los ensayos de los extractos hidro-alcohólicos demuestran que las cortezas de Remo caspi IC50 (1.84mg/mL), los cormos de Sacha jergón IC50 (5.34mg/mL) y las hojas de Santa maría IC50 (1.93mg/mL), según los resultados, se podría considerar como fuentes prometedoras de metabolitos secundarios con actividad antioxidante.

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Antidiabetics, antioxidant, enzyme inhibitory activity and polyphenolic profile of polyphenol rich extracts from three underutilized and indigenous vegetables (UIVs) from Nigeria

Cited by 2 publications

References 28 publications

Exploring Northern Nigeria's Spice and Condiment Culture

Exploring Northern Nigeria's Spice and Condiment Culture

Actividad antioxidante de Aspidosperma excelsum Benth, Dracontium loretense Krause y Pothemorphe peltata (L) Miq.

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