Hydroethanolic extract of Theobroma cacao beans is non toxic and attenuates oxydative stress induced by Naphtalene in Wistar rats

Hydroethanolic extract of Theobroma cacao beans is non toxic and attenuates oxydative stress induced by Naphtalene in Wistar rats

Feudjio A.F.1, Biapa N.P.1,2*, Kodjio. N3,Yembeau N.L.1, Kengne F.C.1, Nkwikeu N.P.1, Pieme C.A.2 Telefo P.B.1

1Research Unit of Medicinal Plant Biochemistry, Food Science and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, PO Box 67 Dschang – Cameroon. 2Laboratory of Biochemistry, Department of Biochemistry and Physiological Sciences, Faculty of Medicine and Biomedical Sciences, University of Yaoundé I – Cameroon, P.O. Box 1364 Yaoundé–Cameroon. 3Research Unit of Microbiology Research and Antimicrobial Substances, Department of Biochemistry, Faculty of Science, University of Dschang, PO Box 67 Dschang – Cameroon.

Background: Oxidative stress is a situation where the cell no longer controls the excessive presence of toxic oxygen radicals. Many human diseases have a strong relationship with oxidative stress due to an imbalance between antioxidants and pro-oxidants. The objective of this study is to evaluate the in vivo antioxidant capacity of Theobroma cacao (T.cacao) beans extract and its acute toxicity. Methods: T. cacao beans were collected in the Obala locality (Center Cameroon) and then subjected to hydroethanolic extraction (70:30) at pH 3. The in vivo oxidative stress induction was done using naphthalene at 110 mg / kg and different doses of extracts (50 mg / kg, 100 mg / kg, and 200 mg / kg) were orally administered to rats. Some oxidative stress parameters helped to evaluate the antioxidant potential of the extract (superoxide dismutase (SOD), reduced glutathione (GSH) and malondialdehyde (MDA)). In addition, the acute toxicity of T. cacao was evaluated by the methods recommended by the ODCE. Test groups received respectively the extract at different doses (5000 mg / kg and 2000 mg / kg) against 10% of DMSO and distilled water as neutral controls. Hepatic function was assessed using transaminase assays (ASAT, ALAT), proteins and histological sections. Also the blood count allowed to explore the haematological function. Results: The administration of different doses of extracts or vitamin C as standard significantly increased GSH levels as well as antioxidant enzymes (SOD, CAT) and a significant decrease in MDA in studied organs and serum of animals compared to pro-oxidant control.  ALAT and ASAT activities did not significantly vary in rats compared to neutral controls. No deaths and hepatic injuries were observed at different doses of the extracts. Conclusion: The extract of T. cacao beans possess in vivo antioxidant capacities capable of protecting tissues against oxidative stress and toxicity in rats at 2000 mg / kg and 5000 mg / kg.

Keywords: toxicity, oxidative stress, antioxidant, Theobroma cacao

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Feudjio A.F., Biapa N.P., Kodjio. N,Yembeau N.L., Kengne F.C., Nkwikeu N.P., Pieme C.A., Telefo P.B. Hydroethanolic extract of Theobroma cacao beans is non toxic and attenuates oxydative stress induced by Naphtalene in Wistar rats. Journal of Herbal Medicine Research, 2019,4:31. DOI:10.28933/jhmr-2019-03-0406


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