Evaluation of antioxidant and hypolipidaemic effects of fermented Parkia biglobosa (Jacq) seeds in tyloxapol-induced hyperlipidaemic rats

  title={Evaluation of antioxidant and hypolipidaemic effects of fermented Parkia biglobosa (Jacq) seeds in tyloxapol-induced hyperlipidaemic rats},
  author={Rachael Aderonke Ayo-Lawal and Omolaja Osoniyi and Akindele J. Famurewa and Olukayode Adeayo Lawal},
  journal={Australian Journal of French Studies},

A review of some common African spices with antihypertensive potential.

Dietary supplementation of Xylopia aethiopica and other spices in diet have been proven to significantly reduced plasma angiotensin-I-converting enzyme (ACE) than simvastatin (the reference drug).

A review of the phytochemistry and medicinal activities of the popular African food additive: Parkia biglobosa seed

The chemical composition of P. biglobosa seeds has been highlighted as a cheap, reliable source of vital minerals and vitamins and its medicinal activities include antihypertensive, anti-diabetes, wound healing and antioxidant activities.

Antihyperlipidaemic and antioxidant potential of fermented Citrullus vulgaris seeds (Thunb.) on tyloxapol-induced hyperlipidaemic rats: a comparison with fluvastatin.

Globally fermented foods form an integral part of the staple diet of people. Fermented Citrullus vulgaris (FCV) ( ogiri ) seeds is a nutritious natural fermented condiment that features frequently in



Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments

The chemical (proximate composition, pH, total tocopherol, acid and iodine values, total and reducing sugars) and biochemical (α-amylase, sucrase and protease) changes occurring during the


This review highlights some of the cases where pathogens have been detected in fermented foods, or have been shown to survive and grow in such foods.

Traditional fermented protein condiments in Nigeria

The requirements for a sustainable biotechnological development of Nigerian condiments are discussed in the scope of the microbiology and biochemical changes of the raw materials and emphasis is placed on the relevance of the role of starter cultures in the traditional methods of manufacture to ascertain appropriate nutritional quality and physical properties of the final product.

Influence of dietary supplementation on biotransformation of locust beans (Parkia biglobosa) to condiment.

Influence of four types of dietary supplements namely; cooked onion extract (COE), Iru water extract (IWE), glucose solution (GLS) and asparagine solution (ASS) on biotransformation of locust beans

Studies on weaning diets in Nigeria. I. Carbohydrate sources.

Ogi is a fermented cereal porridge and a popular weaning, breakfast, and convalescent food in Nigeria. It is made from sorghum in the northern part of the country, where sorghum is cultivated

The effect of solvent treatment on the chemical composition and organoleptic acceptability of traditional condiments from Nigeria

Three Nigerian condiments from locust bean, melon, and soya bean were prepared by the traditional technique of uncontrolled fermentation and then partly defatted by hexane and di-ethyl ether extraction respectively, and results showed that while crude protein, ash and fibre contents remained virtually unchanged, the carbohydrate contents of the treated condiments increased remarkably.

Microorganisms associated with natural fermentation ofProsopis africana seeds for the production of okpiye

  • O. Achi
  • Biology, Medicine
    Plant foods for human nutrition
  • 1992
Variations in the important microbial groups show that Bacillus spp were the most prevalent species and occurred until the end of fermentation, and the presence ofroteus and Pseudomonas spp in traditional fermented samples demonstrate the variability which may exist in the microflora of individual fermented samples.

Epidemiology of coronary heart disease.

  • J. Stamler
  • Medicine
    The Medical clinics of North America
  • 1973