Effect Of Pterocarpus Mildbreadii Seed On Plasma HDL Cholesterol OF Albino Rat
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This work was carried out to investigate the effects of pterocarpus mildbreadii
seed on the HDL- level of albino rats.High density lipoprotein(HDL) is a fraction
of cholesterol,which helps to transport cholesterol from peripheral of cell to
the liver.High density lipoprotein is carried out to investigate cardio vascular
diseases.Fresh oha seed (pterocarpus mildbreadii seed) was collected from
Amokwe in udi local government Area Enugu state. They were dried at room
temperature for about a month in an open laboratory space, groud into coarse
form and weighed on an electrical weighing balance. 3% tween-80 was
prepared by dissolving 3% tween -80 in 97ml of distilled water. The grounded
pterocarpus mildbreadii was dissolve in the 3% tween-80.A total of sixteen
wistar abino rats used for this analysis. The rats were divided into 4(four)
groups. Group 1contain 4 rats and received 0.5 each of 3% tween-80. Group 2
contain 5 rats and were administered with 1400mg/kg b.w of pteridocarpus
mildreadii solution Group 3 contain 3 rats and were administered with
2600mg/kg. b.w of pteridocarpus mildbreadii solution. Group 4 contain 4 rats
and were administered with 500mg/kg. b.w. of Edmard MRT complex.
Tittle page
Certification
Dedication
Acknowledgement
Abstract
Table of content
CHAPTER ONE
1.0 Introduction
CHAPTER TWO
2.0 Literature review
2.1 lipids
2.2 Classification of lipids
2.3 Triglycerides
2.4 Waxes
2.5 Phospholipid
2.6 Fatty acids
2.7 Types of fatty acids
2.8 Unsaturated fatty acids
2.9 Essential fatty acids
2.10 Steroids
2.11 Cholesterol
2.12 Dietary source & effect of Cholesterol
2.13 Functions of Cholesterol in the body
2.14 lipoprotein metabolism
2.15 very low density lipoprotein (VLDL)
2.16 low density lipoprotein
2.17 Function of LDL
2.18 High density lipoprotein (HDL)
2.19 Clinical significanct
2.20 Fat soluble vitamin
2.21 Vitamin A
2.22 Vitamin D
2.23 Vitamin E
2.24 Vitamin K
2 .25 lipid storage in plants
2.26 lipid Body structure
2.27 Unusual fatty acids in seed triacylglycerol
2.28 PProperties of lipids
2.29 Physical properties
2.30 Chemical properties
2.31 Rancidity
2.32 Roles of lipids
2.32 Structure
2.34 Insulation
2.35 Nerve function
2.36 Energy source
2.37 Uses of oha seed (pterocarpus mildbreadii)
CHAPTER THREE
3.0 Material
3.1 Plant seed
3.2 Animals
3.3 Equipments
CHAPTER FOUR
4.1 Cholesterol activity
CHAPTER FIVE
5.0 Discussion and conclusion
5.1 Discussion
5.2 Conclusion
Appendix
Reference
CHAPTER ONE
INTRODUCTION
1.0 Pterocarpus mildbreadii are trees with edible parts successfully
budded, pterocarpus species (P.Soyauxii and P. mildbeadii are reported to
have different patterns of leaf flush, one spontanous and the other
intermitted making the first suitable for commercial production and the
second the home production (Okafor 1978). Pterocarpus mildbreadii
being the major case study both the vegetable and the seeds.
The vegetable is majorly used in our various home for cooking.
Pterocarpus mildbreadii (Oha seed) are not consumed by the people
from the eastern part of Nigeria. So it cannot be majorly stated the
content of this oha seed.
The demand for vegetable oils as a result of diminishing source of
oils and fats creates the needs for new sources as well as exploiting
sources that are currently unexploited in order to supplement the existing
ones (Minzangi et al. 2011).
As industrialists continues to rely mostly on the popular vegetable
oil like coconut oil, soyabeans oil, ground nut oil, palm oil etc. for the
preparation and production of their various products.
Plant lipids also posses nutritive value and have an impact on
human nutrition and the world economy.more than three quarters of the
edible and industrial oils marketed annually are derived from seed and
fruit triglycerol (Schimid & Ohlrogge, 2002). Seeds have nutritive and
calorific value which makes them necessary in diets. They are good
sources of edible oils and fats. The amount of energy provide by 1g of
fat and oil when fully digested is more than twice as many joules of
protein and carbohydrate do. Fats makes meals more satisfying, enrich its
flavor and delay the unset of hunger (Odoemelan, 2005). Unfortunately,
insufficient availability of animal protein and the costliness of available
plant protein sources have also increased the need for research on
revealing lesser known under-utilized legumes and oil seeds of nutritive
value (Schimid & Ohlrogge, 2002)
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