African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 975

Article in Press

EFFECTS OF TIGERNUT AND COCONUT MILK WITH GINGER EXTRACT ON THE MARKERS OF OXIDATIVE STRESS IN HEPATITIS B VIRUS INFECTED MICE

Baeka Glory

  •  Received: 17 May 2022
  •  Accepted: 01 March 2023
The determination of the effect of the tiger nut, coconut, coconut & tiger nut milk and ginger extract on the oxidative stress markers of hepatitis B virus (HBV) infected mice. Adult healthy mice were grouped into five (5). The groups 2 to 5 mice were infected with HBV and the infection was confirmed using Hepatitis B surface antigen (HBsAg) rapid kit after which those in groups, 3, 4 and 5 were given the extracts. The blood samples of the mice were collected and analyzed. The results showed that the Glutathione (GSH), Glutathione peroxidase (GPx), glutathione S-transferase (GST), catalase (CAT), superoxide dismutase (SOD) and malondialdehyde (MDA) for the group1mice which were not inoculated had mean values of 1.2ug/ml, 0.055ug/ml, 0.608ug/ml, 7.74ug/ml, 0.42ug/ml and 0.36ug/ml. The group 2 had mean values of 1.01ug/ml, 0.045ug/ml, 0.549ug/ml, 6.69ug/ml, 0.31ug/ml and 0.47ug/ml. The third group given the tiger nut and ginger extract showed mean values of 14ug/ml, 0.051ug/ml, 0.43ug/ml, 5.73u/g, 0.38u/ml and 0.38umol/ml. The fourth group given the coconut and ginger extract had mean values of 1.16ug/ml, 0.052ug/ml, 0.43ug/ml, 7.37ug/ml,0.3ug/ml and 0.04ug/ml respectively. While the fifth group given the coconut, tiger nut and ginger extract had mean values of 0.79ug/ml, 0.035ug/ml, 0.729ug/ml, 8.46ug/ml, 0.48ug/ml and 0.29ug/ml respectively. The interventions had positive impacts.

Keywords: HBV, Oxidative stress markers, Tigernut, coconut, Ginger