Physicochemical properties and antioxidant potential of honey from Cameroon agroecological zones.

Cellular respiration produces reactive oxygen species (ROS), which can lead to oxidative stress and significant health issues, including chronic diseases and cancer. Antioxidants play a critical role in neutralizing ROS. This study investigates the physicochemical properties and antioxidant activities of honey sourced from five distinct agroecological zones in Cameroon.

Development of Fermented Sweet Potato Flour ( L.) Supplemented with Mackerel () Meal-Based Biscuits.

The fermentation of sweet potato ( L.) with a strain of leads to an increase in its exopolysaccharides (EPS) content which is useful for enhancing the functional properties of flour. The objective of this study was to develop healthy and nutritious meal-based biscuits from fermented sweet potato (FSP) flour supplemented with mackerel flour.

anticholinesterase potential of some spices consumed in Cameroon and their protective effects on hydrogen peroxide-mediated oxidative stress damage in SK-N-SH cells.

Background: Many neurodegenerative such as Alzheimer's disease (AD) are characterized by cholinergic dysfunction and oxidative stress which is a key event in neuronal death process. Thus, anticholinesterase and anti-oxidation compounds are two promising strategies in the development of AD drugs. Beyond their culinary use, spices are today studies for health purpose.

The neuroprotective effect of against aluminum chloride-induced neurotoxicity in rats.

Neurodegenerative disease such as Alzheimer's disease, are progressive disorders which has been linked to oxidative imbalance and associated perturbations characterised by loss of memory, cognition and cholinergic deficit. To date, cholinesterase inhibition and neuroprotection are the two major strategies in drug development. (Annonacea family) is a spice consumed in Cameroon and has been used in traditional medicine to treat various pains.

Total Polyphenol and Flavonoid Content and Antioxidant Capacity of Some Varieties of Peels Consumed in Cameroon.

Fruit peels are increasingly being used as functional foods nowadays. Peelings of twelve varieties of fruits consumed in Cameroon were investigated for their phenolic compounds (polyphenols and flavonoids) using three solvents systems, water, ethanol: water (50 : 50 /), and ethanol, and antioxidant activity using total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging methods. Total polyphenol, flavonoids, and antioxidant potential of the peels significantly varied with variety and also with the extraction solvents in the order ethanol > ethanol: water > water.