Traditional Foods as Putative Sources of Antioxidants with Health Benefits in Konzo

Abstract

Konzo is a toxico-nutritional neurological disease associated with oxidative damage induced by cyanide poisoning through the ingestion of poorly processed bitter cassava. Dietary uses and patterns, determined using food frequency questionnaires, structured interviews and direct observation in consenting households to Kahemba, the rural area most affected by konzo in the world, showed that the diet of affected population is not varied and largely dependent on cassava (Manihot esculenta Crantz) products. Commonly consumed foodstuffs include herbal teas, mushrooms, spices, vegetables and yams. Phytochemical composition of extracts revealed that they contained flavonoids and phenolic acids as major compounds. All extracts of investigated traditional foods at the concentration range of 0.25-20 μg/mL, displayed high radical scavenging and cellular antioxidant activities using lucigenin on equine neutrophils, related to their phenolic content. The leaves of Manihot esculenta and Manihot glaziovii exhibited the highest antioxidant activity among vegetables. Lippia multiflora is the most active of the herbal teas, Auricularia delicata of mushrooms, Dioscorea alata of yams and Ocimum basilicum of spices. Traditional foods showed more efficient effects on extracellular ROS production and MPO activity. Traditional foods have interesting antioxidant, anti-inflammatory properties and could putatively be used as functional foods or nutraceuticals in the prevention of oxidative damage associated with konzo.* Sesamum angustifolium, one of banned vegetables for konzo households by local traditional medicine [2], is the most active (antioxidant activity) among the vegetables after Manihot species. nd = not determined.

Microscopic Characteristics, Chromatographic Profiles and Inhibition of Peroxidase Activity of the Leaves of <i>Manihot esculenta</i> and <i>Manihot glaziovii</i>, Consumed as Traditional Vegetables

“…The highest inhibitory effect was related to their polyphenolic content and the obtained IC 50 were 0.11 ± 0.05 µg·mL −1 , 0.14 ± 0.03 µg·mL −1 and 0.69 ± 0.15 µg·mL −1 for M. glaziovii, M. esculenta (Mwambu) and M. esculenta (TEM 419) respectively. The total phenol contents of M. glaziovii, M. esculenta (cultivar Mwambu) were two to three higher than M. esculenta (cultivar TEM 419), which correlated to their antiradical activity as recently reported [6].…”

“…Among these varieties, the most preferred are Mwambu, Tshibombi and TEM 419 cultivars. Mwambu and Tshibombi are the bitter wild varieties of Cassava and TEM 419 is the sweet ameliorate variety introduced by FAO [6]. Cassava is the main staple food of Kahemba's population.…”

“…Allem (Manihot glaziovii) were equally consumed as a traditional vegetable (Figure 1). Journal of Biosciences and Medicines The leaves of M. glaziovii were only consumed in the west of the Democratic Republic of the Congo to the best of our knowledge [6]. Elsewhere M. glaziovii is particularly used as biomass or raw material for bioethanol and natural rubber production [8] [9].…”

Subcellular Localization of Glutathione Peroxidase, Change in Glutathione System during Ageing and Effects on Cardiometabolic Risks and Associated Diseases

“…Traditional foods consist of vegetables, fruits, nuts, seeds, yams, mushrooms, herbal teas, meat, fish, insects, etc. The flora of the Democratic Republic of Congo is rich in plant resources with high nutritional values and powerful medicinal properties [81,82]. Some of traditional foods could be considered as a source of precursors of GSH and GPx by their amino acid and Se contents.…”