In vitro assessment of the anti-sickling properties of Buchholzia coriacea and Mucuna pruriens seed extracts

Ikechukwu, Eberechukwu Laura; Okafor, P.N.; Egba, Simeon Ikechukwu

doi:10.1007/s11626-020-00512-y

Cited by 5 publications

(2 citation statements)

References 25 publications

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“…-inhibited sickling -reversed sickled RBC -inhibited polymerisation Mucuna pruriens: ↑ the solubility of sickle Hb ↑ Fe 2+ /Fe 3+ ratio ↓ osmotic fragility [230] DTT, dithiothreitol; NAC, N-acetylcysteine; 2,3-BPG, 2,3-bisphosphoglycerate; SCD, sickle cell disease; MCF, mean corpuscular fragility; DPPH-2, 2-diphenyl-l-picryl hydrazyl; SolMon, Solenostemon monostachyus; Cari-oil, Carica papaya seed oil; Ipocrata, Ipomoea involucrata; EFCM, Mbalmayo/Ebolowa cocoa bean extract; EFCB, Bertoua cocoa bean extract; FRAP, ferric-reducing antioxidant power.…”

Section: Buchholzia Coriaceamentioning

confidence: 99%

Natural Antioxidants in Anemia Treatment

Cotoraci

Ciceu

Sasu

2021

IJMS

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Anemia, characterized by a decrease of the hemoglobin level in the blood and a reduction in carrying capacity of oxygen, is a major public health problem which affects people of all ages. The methods used to treat anemia are blood transfusion and oral administration of iron-based supplements, but these treatments are associated with a number of side effects, such as nausea, vomiting, constipation, and stomach pain, which limit its long-term use. In addition, oral iron supplements are poorly absorbed in the intestinal tract, due to overexpression of hepcidin, a peptide hormone that plays a central role in iron homeostasis. In this review, we conducted an analysis of the literature on biologically active compounds and plant extracts used in the treatment of various types of anemia. The purpose of this review is to provide up-to-date information on the use of these compounds and plant extracts, in order to explore their therapeutic potential. The advantage of using them is that they are available from natural resources and can be used as main, alternative, or adjuvant therapies in many diseases, such as various types of anemia.

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Section: Buchholzia Coriaceamentioning

confidence: 99%

Natural Antioxidants in Anemia Treatment

Cotoraci

Ciceu

Sasu

2021

IJMS

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“…Mucuna pruriens is a good source of crude protein (24 -31.44 %), crude carbohydrate (42.79 -64.88 %), crude lipid (4.1 -14.39 %), crude fibre (5.3 -11.5 %), ash (2.9 -5.5 %) [4] and its digestibility is comparable to that of other pulses like soybean, rice bean and lima bean [1,5] but its contents of some antinutrients limit its food utilizations. Mucuna pruriens seed contains 73.5 µg/mL of vitamin A, 147.4 µg/ml of vitamin B 1 , 44.5 µg/ml of vitamin B 2 , 14.7 µg/ml of vitamin B 3 and 4.9 mg/100g of vitamin C [6], 0.85 mg/100g of Vitamin B 6 and 0.37mg/100g of vitamin B 12 [7]. Raw seed of Mucuna pruriens contains 4.69 mg/100g Sodium, 164.5 mg/100g Potassium, 77.4 mg/100g calcium, 244.59 mg/100g Phosphorus, 29.29mg/100g magnesium, 14.61mg/100g iron, 3.27mg/100g copper, 5.03mg/100g Zinc, 3.26mg/100g manganese and 19.00mg/100g selenium [8].…”

Section: Introductionmentioning

confidence: 99%

Effects of Single and Double Treatment Methods on the Micronutrients in Mucuna pruriens (Velvet Bean) Seed Flour

Ezegbe

Nwosu

Owuamanam

et al. 2023

AFSJ

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Mucuna pruriens seed is an underutilized legume with good nutritional value with a possibility of changes in its micronutrients’ composition during processing whose data is scanty. Mucuna pruriens seed flour was therefore evaluated for the effect of soaking, cooking, roasting, germination and fermentation as well as some double treatments on its vitamin and mineral contents. Mucuna pruriens seeds were cleaned, washed, soaked, cooked, roasted, germinated and fermented. Vitamins and minerals composition were determined. Soaking, cooking and roasting significantly reduced (p<0.05) all the vitamins. Vitamin B9 was significantly (p<0.05) reduced the most with a range of 0.28 – 21.88 mg/100g. Vitamins B1, B2, B3 and B12 were significantly increased by fermentation with vitamin B2 increased the most (0.26 to 1.50 mg/100g; represents 577% increase). Vitamin B9 was the most significantly reduced (p<0.05) from 21.88 to 0.28 mg/100g by 72 h fermentation. Cooking reduced all the minerals except potassium and sodium. Potassium was increased from 690.50 to 930.75, 760.50 and 730.00 mg/100 in 10, 15 and 20 minutes roasted samples respectively. Germination significantly (p<0.05) reduced all the minerals except 24 h germination which increased calcium from 218.17 mg/100g in the raw Mucuna pruriens seed to 234.36 mg/100g. Fermentation generally reduced all the minerals significantly (p<0.05) except calcium and zinc. Germination and fermentation have proved to be suitable methods for the enhancement of vitamin B2, B3, B12 and zinc in Mucuna pruriens seed flour. Combined process treatments reduce most vitamins and minerals in M. pruriens seed flour and are therefore not suitable for their improvement.

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Ethnopharmacology, phytochemistry and pharmacology of potent antibacterial medicinal plants from Africa

Kuete

2023

Advances in Botanical Research

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In vitro assessment of the anti-sickling properties of Buchholzia coriacea and Mucuna pruriens seed extracts

Cited by 5 publications

References 25 publications

Natural Antioxidants in Anemia Treatment

Natural Antioxidants in Anemia Treatment

Effects of Single and Double Treatment Methods on the Micronutrients in Mucuna pruriens (Velvet Bean) Seed Flour

Ethnopharmacology, phytochemistry and pharmacology of potent antibacterial medicinal plants from Africa

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