Effects of “Lesser Known” Leafy Vegetables (Vitex doniana and Corchorus oletorius) on the Oxidative Stress Indices of Albino Rats

Aim: To evaluate the effects of two “lesser known” leafy vegetables- Vitex doniana and Corchorus oletorius on the oxidative indices of Albino Rats.

Study Design: Forty eight rats, mean body weighty 351.83±1.39g were grouped into four to represent a control, and three diet groups. Dried powdered form of the vegetables was mixed with the normal rat chow in the ratio of 1:4 and pelleted before feeding to the rats. Feeding lasted for a total of three (3) months. The first analysis was done within two weeks, and thereafter repeated every two weeks throughout the study.

Place and Duration of Study: The research work was done at Biochemistry laboratory of the Federal University of Technology, Owerri and National Root Crop Research Institute, Umuahia. The study lasted for a period of three months and two weeks (104 days).

Methodology: Clean uninfected leaves of the samples were selected and sun dried to constant weight before grinding with a milling machine. The resulting powdered form was used to formulate the experimental diet with the normal rat chow in the ratio of 1:4 as shown in the text. Enzyme activities were determined according to standard methods as referenced in the text. Malonyladehyde and vitamin C contents were also determined according to standard methods.

Results: Values of malonyladehyde, Vitamin C and activities of catalase significantly (P≥0.05) increased when the sample vegetables were administered to the rats as compared with the control which received no vegetables. However, the activities of peroxidase decreased also significantly as compared with the control. However, only the increase in the values of indices determined were sustained throughout the period of study.

Conclusion: The studied vegetables may possess antioxidant components which may play important role in the management of diseases associated with oxidative stress.