C.C. OSUBOR

Dietary cholesterol plays a crucial role in maintaining cardiovascular health. Consuming high
amounts of cholesterol can lead to hyperlipidemia and cardiac dysfunction. This study aims to
investigate the effect of frying of egg yolk with groundnut oil on the lipid profile and histological
changes in the heart of female Wistar rats (Rattus norvigecus). A total of sixteen female Wistar rats were divided into four groups labelled I-IV. Group I was administered soybean, groundnu t oil fried egg yolk, corn, premix, soybean oil, group II was administered synthetic cholesterol, corn, premix, soybean oil, soybean, group III was administered corn, premix, soybean oil, soybean and group IV was administered normal feed (grower mash) for 42 days. The rats had unrestricted access to food and water throughout the study. On the 43 rd day, the animals were sacrificed and biochemical analyses of cholesterol and triglyceride were conducted. And histopathological examination was done on the heart tissue. The results showed that rats fed with formulated diet of groundnut oil fried egg yolk had significant decrease in triglyceride level (259.53±3.05 mg/dL) compared to those fed synthetic cholesterol (307.63±7.74 mg/dL) suggesting that frying egg yolk with groundnut oil may reduce the hypertriglyceridemia effect of egg yolk. While, there was an increase in cholesterol level in the group fed with formulated diet of groundnut oil fried egg yolk 589.19±4.03 mg/dL) when compared to the group fed with synthetic cholesterol (577.09±9.53 mg/dL) suggesting that frying may influence lipid metabolism. The experimental group fed groundnut oil fried egg yolk showed significant histopathological changes such as active congestion and vasodilation, while the group fed with synthetic cholesterol showed mild perivascular mobilization of fibroblasts. However, excessive consumption of dietary cholesterol, regardless of preparation method, remains a risk factor for hyperlipidemia and cardiovascular complications.

In vitro antioxidant activities were carried out on the ethanol extracts of the stem bark of Anthocleista Djalonensis, The methods used were standard procedures for assessment of its antioxidant properties using DPPH scavenging activity, hydrogen peroxide scavenging assay, thiobarbituricacid reactive assay, superoxide scavenging activity and ferric reducing-antioxidants power with their standard as Ascorbic acid. The stem washed clean of sand after which it was air-dried at room temperature and ground into fine powder. The powdered sample (168g) was extracted with 4.9L of Ethanol by maceration for 72 hrs with regular stirring, The mixture was filtered using muslin cloth and concentrated using rotary evaporator and subjected to freeze drying to obtain powdered form. The result of 1,1-diphenol-2picrylhydrazyl (DPPH) radical scavenging activity of ethanol extract shows that the scavenging activity of DPPH was significantly higher (P>0.05) than the standard used(Ascorbic acid),it possesses Antioxidant activities. In the Thiobarbituricacid reactive substance (TBARs) assay, ethanol extract of A.djalonensis observed to be at bar with the standard used(Ascorbic acid). Although it was highest in the standard used. Since the A.djalonensis has been suspected to have antioxidant activities which helps in relieving stress and reducing organic species that enhances damage to the systems of the body, hence the experiment. In conclusion, from the results gotten A.djalonensis possesses good antioxidant properties, since it can be found naturally, it's use should be encouraged to help scavenge radicals and manage stress.