Journal of Food Science and Nutrition

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Research Article - Journal of Food Science and Nutrition (2022) Volume 5, Issue 7

Haematological indices, In-vivo antioxidant and Hypolipidemic activities of Infused beverages from Red Sorghum Bran-Roselle Calyx-Avocado leaf Flour Blends

Hyperlipidemia is a heterogeneous disorder with multiple etiologies resulting in major healthcare problem such as risk of heart disease, stroke and micro-vascular complications such as blindness, renal failure and peripheral neuropathy. The research was aimed at evaluating the haematological indices, in-vivo antioxidants and anti-hyperlipidemic potentials of infused beverages from Red Sorghum Bran-Roselle calyx-avocado leaf flour blends in diabetic mellitus induced rats. The flour samples were prepared in varied proportion according to central composite design and the samples with highest DPPH, overall acceptability and other chemical composition was picked as experimental sample. Hypolipidemic activity was evaluated by measuring various biochemical parameters like total cholesterol, triglycerides, low density lipoprotein, very low density lipoprotein and high density lipoprotein. Haematological indices are PVC, Hb, WBC and RBC, of rats fed on samples were in the range of 25-41%, 6.85-11.20g/100ml, 166.35-272.81 (x50wbc/cubic mm) and 224.34-366.80 (x103rbc/cubic mm) respectively. The results showed that serum total cholesterol, triglyceride, low density lipoprotein and very low density lipoprotein levels of the infused sample was statistically higher the commercial herbal control. The observed hypolipidemic effect can be associated with high antioxidant activities of the Red Sorghum Bran-Roselle Calyx-Avocado leaf infused beverage sample, particularly R50Z40A10. The present study therefore supports the consumption of the infused beverage for the obese and those watching weights.

Author(s): Temileye Omotayo Adedeji1*, Oluwole Steve Ijarotimi2, Isaac Babatunde Oluwalana2

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