Open AccessModulatory effect of fermented Tetracarpidium conophorum (African walnut) supplemented diet on cadmium-induced toxicity in rats
Author(s) -
Omokolade Oluwaseyi Alejolowo,
P.E. Anointing,
Charles Obiora Nwonuma,
Oluwakemi Josephine Awakan,
Oluyomi Stephen Adeyemı,
Oluwafemi Adeleke Ojo,
Ikponmwosa Owen Evbuomwan,
Abiola Folakemi Olaniran
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).683
Subject(s) - cadmium chloride , cadmium , catalase , toxicity , antioxidant , superoxide dismutase , glutathione , triglyceride , chemistry , food science , biology , medicine , biochemistry , cholesterol , enzyme , organic chemistry
Tetracarpidium conophorum (African Walnut) is a plant with acclaimed multi-therapeuticproperties in different parts of the plant. This research investigated the effect of fermentedwalnut supplemented diet on cadmium-induced toxicity in the liver and brain of rats.Twenty male Wistar rats were divided into four groups of five animals each weighingbetween 90-140 g. Group 1 received 5 mg/kg body weight cadmium chloride (CdCl2) andnormal rat feed. Group 2 received a normal rat diet while groups 3 and 4 received 5 mg/kgbody weight of cadmium chloride, and 5% and 10% walnut supplemented feedrespectively. Cadmium (Cd) was administered daily for 6 weeks by oral intubation. Ratswere sacrificed 24 hrs after the final treatment. Cd exposure elicited increased activitiesof Acetylcholinesterase, Superoxide dismutase, Catalase as well as elevated Glutathionelevels. In addition, Cd exposure caused increases in rat plasma cholesterol and triglycerideconcentration. The fermented walnut supplemented diet restored some rats’ biochemicalparameter to near normal comparable to control. Our study shows that walnutsupplemented food could substantially moderate Cd-induced toxicity in rat liver and brainwhile providing health and nutritional benefits. Hence, it could be useful foroccupationally exposed individuals as a dietary intervention to reduce adverse healtheffects.