Evaluation of anti-sickling effects of two varieties of Cajanus cajan (L.) Huth on sickle cell beta thalassemia

Anorue, Eleazar Chukwuemeka; Joshua, Parker Elijah

doi:10.1016/j.jep.2024.118280

Journal of Ethnopharmacology

2024

DOI: 10.1016/j.jep.2024.118280

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Evaluation of anti-sickling effects of two varieties of Cajanus cajan (L.) Huth on sickle cell beta thalassemia

Eleazar Chukwuemeka Anorue,

Parker Elijah Joshua

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Sickle Cell Disease: Current Drug Treatments and Functional Foods with Therapeutic Potential

Gonçalves,

Smaoui,

Brito

et al. 2024

CIMB

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Sickle cell anemia (SCA), the most common form of sickle cell disease (SCD), is a genetic blood disorder. Red blood cells break down prematurely, causing anemia and often blocking blood vessels, leading to chronic pain, organ damage, and increased infection risk. SCD arises from a single-nucleotide mutation in the β-globin gene, substituting glutamic acid with valine in the β-globin chain. This review examines treatments evaluated through randomized controlled trials for managing SCD, analyzes the potential of functional foods (dietary components with health benefits) as a complementary strategy, and explores the use of bioactive compounds as functional food ingredients. While randomized trials show promise for certain drugs, functional foods enriched with bioactive compounds also hold therapeutic potential. Further research is needed to confirm clinical efficacy, optimal dosages, and specific effects of these compounds on SCD, potentially offering a cost-effective and accessible approach to managing the disease.

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Sickle Cell Disease: Current Drug Treatments and Functional Foods with Therapeutic Potential

Gonçalves,

Smaoui,

Brito

et al. 2024

CIMB

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Evaluation of anti-sickling effects of two varieties of Cajanus cajan (L.) Huth on sickle cell beta thalassemia

Cited by 1 publication

References 56 publications

Sickle Cell Disease: Current Drug Treatments and Functional Foods with Therapeutic Potential

Sickle Cell Disease: Current Drug Treatments and Functional Foods with Therapeutic Potential

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