Anti-sickling and antioxidant activities of anthocyanins extracts from Dissotis brazzae Cogn (Melastomataceae)
J.M. Kitadi, P.P.Mazasa, D.S.T. Tshibangu, P.B. Memvanga, K.N. Ngbolua, N.K. Taba, P.V.Noki and P.T. Mpiana
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UniversitÃ© de Kikwit, Kikwit, Kwilu, Democratic Republic of the Congo.
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Received : 2015-09-29 Accepted : 2015-11-03 Published : 2015-11-03
Abstract : Sickle cell disease is among the widespread blood disorder affecting mainly Sub-Saharan African population. Some plants are used in traditional medicine to manage this chronic and hereditary disease. Dissotis brazzae Cogn, a medicinal herb used in Congolese traditional medicine against sickle cell disease, was tested in vitro for its antisickling and antioxidant activities using the Emmel and DPPH radical tests. The results show high antisickling activity of leaves aqueous extract of this plant with a minimal normalization concentration of 11Âµg/mL and a maximal normalization rate of about 86%. Anthocyanins could be among active chemical groups. Indeed, anthocyanins extract from Dissotis brazzae leaves displayed a significant antisickling activity. Furthermore, the presence of anthocyanins decreases the Fe3+/Fe2+ ratio in sickle red blood cells and shows an interesting radical scavenging activities with an IC50 of 43Âµg/mL. The antisickling activity combined to the antioxidant activity of Dissotis brazzae can justify the use of this plant in the management of sickle cell disease in Congolese traditional medicine.
Keywords : Sickle cell disease, Dissotis brazzae, anti-sickling activity, antioxidant activity, normalization rate, Emmel tes
Citation : P.T. Mpiana et al. (2015). Anti-sickling and antioxidant activities of anthocyanins extracts from Dissotis brazzae Cogn (Melastomataceae). J. of Advancement in Medical and Life Sciences. V3I4 DOI : 10.5281/zenodo.999351
Copyright : © 2015 P.T. Mpiana. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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