Investigating the Effect of Solvents Fractions of Cucurbita maxima Cuticular Lipids on Metabolic Biomarkers of Cardiovascular Disease| Chapter 5 | Current Innovations in Medicine and Medical Science Vol. 7

 The purpose concerning this study search out scrutinize the effect of solvent (n-hexane, chloroform and flammable liquid) parts of Cucurbita maxima (vegetable) cuticular lipids on metabolic biomarkers of heart failure utilizing L-NAME inferred hypertensive rats. Pumpkin is widely used in usual cure for a type of syndromes.  For this inquiry, a total of 36 light rats (weighing betwixt 120 and 150g) were carelessly preferred and detached into twelfth groups of three rats each. Each informer was weighed, marked, and weighed repeated all period for the following five weeks of the experiment.  Rats were inferred accompanying hypertension utilizing 40mg/kg body pressure/24hours. While biomarkers were being listened and stated on a newspaper base, different rats were given their orderly diets and water. Groups I and II dressed as the rational control, Group III taken a normal drug to cause hypertension while Groups IV through XII received n-hexane, poison, and intoxicating parts indifferent equals encourage hypertension.A slight difference in metabolic biomarkers was noticed middle from two points the sane control group and the hypertensive control group, that was transposed apiece presidency of methanol part. Cuticular lipids from Cucurbita maxima can so have antagonistic-hypertensive features.

Author(s) Details:

A. Idi,
Department of Biochemistry, Faculty of Basic Medical Sciences, Bayero University Kano, P.M.B-3011, Kano, Nigeria.

M. K. Atiku,
Department of Biochemistry, Faculty of Basic Medical Sciences, Bayero University Kano, P.M.B-3011, Kano, Nigeria.

A. J. Alhassan,
Department of Biochemistry, Faculty of Basic Medical Sciences, Bayero University Kano, P.M.B-3011, Kano, Nigeria.

I. U. Muhammad,
Department of Biochemistry, College of Medical Sciences, Yobe State University, Damaturu, P.M.B-1144, Yobe, Nigeria.

Please see the link here: https://stm.bookpi.org/CIMMS-V7/article/view/8643

Determination, Evaluation and Comparison of the Antioxidant Activities and Nutritional Composition of Cucurbita maxima and Vigna unguiculata Leaf Extracts | Chapter 09 | Emerging Challenges in Agriculture and Food Science Vol. 4

 Antioxidant properties and nutritional composition are important factors to consider when selecting vegetables for human consumption. Due to their numerous health benefits, leafy vegetables, in particular, are regarded as protective foods in the human diet. The goal of this study was to determine, assess, and compare the antioxidant activity and nutritional composition of Cucurbita maxima and Vigna unguiculata leaf extracts. The determination of the quantitative phytochemical composition of experimental plant extracts was also a goal of this study. Saponins (1.03 percent and 1.34 percent), tannins (3.49 percent and 2.60 percent), terpenoids (0.0 percent and 0.47 percent), flavonoids (2.81 percent and 4.11 percent), alkaloids (5.72 percent and 3.5 percent), and phenols (4.02 percent and 3.83 percent) were found in C. maxima and V. unguiculata, respectively. When ethanol leaf extract of V. unguiculata was compared to C. maxima, there was a significant (p=0.05) difference in radical scavenging activity. At 100mg/ml (range 0.40 to 0.5 absorbance) at 700nM, both plants' extracts showed good antioxidant reduction potential in FRAP. The flavonoid and phenolic content of extracts is thought to be responsible for their antioxidant properties. Crude protein (11.58 percent and 14.83 percent), crude fat (0.47 percent and 0.61 percent), ash (4.11 percent and 3.72 percent), crude fibre (6.95 and 4.68 percent), moisture (1.03 percent and 1.38 percent), and carbohydrate (75.86 percent and 74.78 percent) were found to be the nutrients for C. maxima and V. unguiculata, respectively. This demonstrates that the leaves provide energy to both people and animals. Furthermore, both plants contained high protein percentages that can be utilised to supplement other protein sources.

Author(S) Details

K. K. Sha’a
Department of Science Laboratory Technology, School of Science and Technology, Adamawa State Polytechnic, P.M.B. 2146, Yola, Nigeria.

View Book:- https://stm.bookpi.org/ECAFS-V4/article/view/6408