Journal of Food, Agriculture and Environment

The toxicity of methanolic extract of Icacina trichanta leaves in Wistar rats

Author(s):

Kazeem A. Akinwumi ^{1, 2*}, Oyeronke A. Odunola ^1*, Holiness O. Olashore ¹

Recieved Date: 2010-11-05, Accepted Date: 2011-03-23

Abstract:

Herbal medicinal practice is now very common worldwide. In the present study, we assessed the toxicity of methanolic extract of Icacina trichanta, a herb commonly used as a food additive, aphrodisiac and for treating soft tumours. The toxicity of the extract was monitored in Wistar rats in the presence and absence of sodium arsenite. The clastogenicity of the extract was assessed using the mouse micronucleus assay. The activities of alanine amino transferase (ALT), aspartate amino transferase (AST) and gamma glutamyl transferase (γ-GT) in the serum were also monitored. Sodium arsenite significantly (P<0.05) increased the frequency of micronuclei formation in the polychromatic erythrocytes (PCEs) of the mouse bone marrow and the serum activity of all the three enzymes as compared to the control. Similarly, oral administration of 100 mg/kg body weight of Icacina trichanta extract for seven consecutive days significantly (P<0.05) induced the activity of all the three enzymes also as compared to the control. The extract had no significant effect on the degree of micronuclei formation in the PCEs. Co-administration of the extract and sodium arsenite further increased the activity of all three enzymes. The increased activities of γ-GT and AST were additive. However, the frequency of the induction of micronuclei formation was not as high as that observed for sodium arsenite alone. Our results suggest that methanolic extract of Icacina trichanta may be hepatotoxic and consequently therefore, co-exposure with arsenic could have serious adverse effect on the liver.

Keywords:

Sodium arsenite, Icacina trichanta, micronucleus, alanine amino transferase, aspartate amino transferase, gamma glutamyl transferase

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Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 2
Category: Food and Health
Pages: 145-147

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