Ameliorative Potential of Bambara Nuts (Vigna subterranea (L.) Verdc) Extract against Acute Ethanol-Induced Oxidative Stress in Wistar Rats

Abstract

The aim of this study was to determine the ameliorative potential of Bambara nuts extract against acute ethanol-induced oxidative stress in Wistar rats. Bambara nuts of the Songkhla 1 variety locally sourced in Obinze area of Owerri, Imo State, Nigeria were powdered using a coffee grinder and an extract obtained from a Soxhlet apparatus with methanol as solvent. Twenty-four adult male Wistar rats were acclimatized for seven days and were randomly divided into four groups of six rats each. Animals in groups A and B were administered distilled water while those in groups C and D were administered Bambara nut extract for twenty-one days at a dose of 100 mg/kg body weight 12 hourly via oral route. At the end of the treatment, they were fasted overnight and animals in groups B and D were exposed to a single dose of 70% ethanol at 12 ml/kg body weight to induce oxidative stress. After 12 hours of ethanol administration, the animals were sacrificed and blood samples were collected via cardiac puncture. Oxidative stress parameters were determined using standard
methods. Ethanol-induced oxidative stress significantly increased the activities of lipid peroxidation (LPO), catalase, superoxide dismutase (SOD) and glutathione peroxidase (GPx) but decreased glutathione (GSH) concentrations. Bambara nut was able to remedy these effects by regulating the oxidative stress biomarkers, thus possesses ameliorative potential against ethanol-induced oxidative
stress and can protect the body against free radicals arising from oxidative stress. This also implies that it could boost the immune system. Thus, regular consumption of this nut is recommended.