Biochemical and Histopathological Studies on the Effect of Raw and Cooked Tetracarpidium conophorum on Male Albino Rats

Abstract

Aim: This study is mainly aimed at investigating the study the toxic effects of raw and cooked Tetracarpidium conophorum nut taken as snacks in Nigeria. Study Design: Both biochemical and histopathological effects the raw (RTC) and cooked (CTC) Tetracarpidium conophorum of different diet formulation were carried out following 30 days period of oral feeding. Methodology: Rats were divided into six groups of five rats each. Each feed and walnut was weighed and mixed in the ratio of 1:1 before administration. Group A: Normal animal feed, Group B: Mixture of animal feed and cooked nut (ratio of 1:1). Group C: Mixture of animal feed and the raw nut (ratio of 1:1), Group D: 100% of the cooked nut, Group E: 100% of the raw nut while Group F: Mixture of raw nut and cooked (ratio of 1:1). Results: Result showed that the aspartate amino transferase activity of group E and F (100% RTC and 50% RTC+50%CTC) respectively were significantly higher (P<0.05) than that of the control group (Group A). Alanine amino transferase activity of group B, E and F (50% feed + 50% CTC, 100% RTC and 50% CTC + 50% RTC respectively) were significantly higher (p<0.05) than that of the group A (normal group). The ALP levels of group D (100% CTC) recorded a significant increase (p<0.05) when compared with that of the control. The urea concentration of group F was significantly higher (p<0.05) than that of the control group while there was no significant difference (p>0.05) between the creatinine concentration of that of test groups and the control. Histopathological results showed mild to severe changes in the liver of all the test groups. However, no such changes were observed in the kidney of the test groups. Conclusion: The results seem to suggest evidence of toxicity especially for RTC, indicating that cooking of the nut might have reduced the level of toxicity.