Thesis Abstract

<p> This present study was aimed at investigating the effect of the processing methods (Juice and Shaft) on oxidative stress induced by high sucrose diets on Catalase, Superoxide Dismutase (SOD) and Malondiadehyde (MDA) in the heart, brain and plasma. The juice and shaft extract of <em>Telferia occidentalis</em>(Ugwu) and <em>Vernonia amygdalina</em>&nbsp;(Ewuro) vegetables were processed and were administered alongside high sucrose. 104 albino rats (male) of wistar strain, weighing between 60-175g were bought and were divided into two groups, namely, Group I (control group), Group II (experimental group). The animals were weighed after acclimatization and were administered treatment according to their body weight. The Control group were fed with rat chow and the experimental group were fed with 40% sucrose palletized with their diet (rat chow). Each group were subdivided into four groups, Group 1 NOR (Normal Rat chow), NUJ (Normal Ugwu Juice), NUS (Normal Ugwu Shaft), NEJ (Normal Ewuro Juice), NES (Normal Ewuro Shaft) and the Group II HSO (High Sucrose only), HUJ (High Sucrose Ugwu Juice), HUS (High Sucrose Ugwu Shaft), HEJ (High Sucrose Ewuro Juice) and HES (High Sucrose Ewuro Shaft). The result shows that high sucrose diets does not have an effect on the antioxidants as the levels of catalase in the brain, heart and plasma were within the normal range, except for High Sucrose Ewuro Shaft which excessively increased the level of catalase in the heart(P &lt; 0.05). Also, the levels of malondiadehyde and superoxide dismutase in the brain, heart and plasma were all within the normal level, after administration of all the diets (P &lt; 0.05). <br></p>

Thesis Overview