Chemical investigation of the leaves of Struchium sparganophora by the application of VLC, CL and PTLC resulted in isolation of three compounds. The cytotoxicity activity of these compounds on malignant human cultured cells was examined. Vernodalin showed a significant cytotoxic activity on the melanoma and ovarian cancer cell lines (P<0.05) while the conjugated 3 methyl, 2, 6 hexacosedienol and luteolin caused cell death after 48h reculture without them. These compounds portend an effective remedy if subjected to structural modification to enhance its' efficacy and the dietary importance of this plant as a culinary herb in west Africa countries is evidence by the presence of these antitumour compounds in this plant.
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Drug Chem Toxicol
March 2023
Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, Akure, Nigeria.
Tropical vegetables remain one of the major sources of functional foods and nutraceuticals, while their constituent phytochemicals, especially alkaloids, have been reported to exhibit neuroprotective properties. Here, the protective effect of alkaloid extracts from Scent leaf () and Water bitter leaf () on manganese (Mn)- induced toxicity in wild type fruit fly () model was investigated. Flies were exposed to 30mM of Mn, the alkaloid extracts (20 and 200µg/g) and co-treatment of Mn plus extracts, respectively.
View Article and Find Full Text PDFBackground: Struchium sparganophora is a medicinal herb useful in the treatment of pain, fever, arthritis, rheumatism, neurological and mental disorders in traditional system of medicine in Nigeria and some other African countries. This study was carried out to evaluate the anti-inflammatory and analgesic properties of Struchium sparganophora in mice.
Methods: The anti-inflammatory effect of Struchium sparganophora was evaluated using; carrageenan-induced paw oedema and histamine-induced paw oedema in mice.
J Food Sci Technol
May 2014
Department of Biochemistry, Federal University of Technology, Akure, Nigeria, P.M.B., 704, Akure, 340001 Nigeria.
This study sought to investigate the inhibitory effect of some commonly consumed Nigerian green leafy vegetables (raw and blanched) on acetylcholinesterase and butyrylcholinesterase (key enzyme linked to Alzheimer's disease) activities and some pro-oxidants (FeSO4, Sodium nitroprusside and Quinolinic acid) induced lipid peroxidation in rat brain in vitro. Three commonly consumed green leafy vegetables in Nigeria [Amarantus cruentus (Arowojeja), Struchium sparganophora (Ewuro-odo) and Telfairia occidentalis (Ugwu] were blanched in hot water for 10 min, and the extracts of the raw and blanched vegetables were prepared and used for subsequent analysis. The result revealed that all the vegetables inhibited acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) activity as well as the pro-oxidants induced lipid peroxidation in rat brain in a dose dependent manner; however, Amarantus cruentus extract (EC50 = 97.
View Article and Find Full Text PDFPak J Pharm Sci
November 2013
Deptt. of Pharmacutical & Medicinal Chemistry, Faculty of Pharmacy, Olabisi Onabanjo University Sagamu, Ogun State, Nigeria.
Struchium sparganophora, (Linn.) Asteraceae is a culinary herb consumed in the western part of Nigeria and it is known to have a nutritive value. This study was carried out to assess its' effects on the hematopoietic parameters and its toxicity on the organ system of Wistar rats.
View Article and Find Full Text PDFAfr J Tradit Complement Altern Med
March 2014
Department of Biochemistry, Federal University of Technology, Akure, Nigeria.
Recent studies have shown that vegetables consumption could lower the risk of diabetes mellitus. Therefore, this study sought to investigate the inhibitory effect of Struchium sparganophora (Ewuro Odo) leaf on key enzyme linked to type-2 diabetes (α-amylase and α-glucosidase) as well as assessing the effect of blanching (a commonly practiced food processing technique) of this leafy vegetable on these key enzymes. Fresh leaves of Struchium sparganophora were blanched in hot water for 10 minutes, and the 70% ethanolic extracts of the fresh and blanched vegetables were prepared and used for subsequent analysis.
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