<p> </p><p><strong>

Chapter ONE

</strong></p><p>1.0 &nbsp; &nbsp; Introduction</p><p>

Chapter TWO

</p><p>2.0 &nbsp; &nbsp; Free radicals and antioxidants in human health</p><p>2.1 &nbsp; &nbsp; Oxidative stress</p><p>2.2 &nbsp; &nbsp; Vegetables</p><p>2.2.1 &nbsp;<em>Vernonia amygdalina (</em>Efo ewuro)</p><p>2.2.2 &nbsp;<em>Telferia occidentalis</em>&nbsp;(Ugwu)</p><p>2.3 &nbsp; &nbsp; Antioxidants</p><p>2.3.1 Catalase</p><p>2.3.2 Superoxide dismutase</p><p>2.3.3 Malondiadehyde</p><p>

Chapter THREE

</p><p>3.0 &nbsp; &nbsp; Materials and Methods</p><p>3.1 &nbsp; &nbsp; Apparatus and Equipments</p><p>3.2 &nbsp; &nbsp; Chemical reagents</p><p>3.3 &nbsp; &nbsp; Collection and extraction of plant materials</p><p>3.3.1 &nbsp;<em>Telferia occidentalis &nbsp; &nbsp; &nbsp;</em></p><p>3.3.2 &nbsp;<em>Vernonia amygdalina</em></p><p>3.4 &nbsp; &nbsp; Methods</p><p>3.4.1 Diet composition</p><p>3.4.2 Feeding and grouping of animals</p><p>3.4.3 Animal Sacrifice</p><p>3.5 &nbsp; &nbsp; Organ Homogenization</p><p>3.6 &nbsp; &nbsp; Biochemical analysis</p><p>3.7 &nbsp; &nbsp; Statistical Analysis</p><p>

Chapter FOUR

</p><p>4.0 &nbsp; &nbsp; Results</p><p>

Chapter FIVE

</p><p>5.0 &nbsp; &nbsp; Discussion, Conclusion and Recommendation</p><p>5.1 &nbsp; &nbsp; Discussion</p><p>5.2 &nbsp; &nbsp; Conclusion</p><p>5.3 &nbsp; &nbsp; Recommendation</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; References</p><br> <br><p></p>