Caroline W. Muthike, Jasper K. Imungi, Wambui Kogi-Makau and Edward K. Muge
Diet is one major aspect that can be modified to lower the risk of cancer. The objective of this study was first, to assess the antioxidant activity of African nightshade vegetables and formulations in mice feed. Second, to evaluate the effect of consumption of vegetables on the expression of a tumour marker in mice. The antioxidant activity of African nightshade leafy vegetable, when cooked and raw was determined using Trolox standard. Using an experimental design, mice were divided into three groups. Group one was fed on a control diet. Group two was fed on a diet formulation containing cooked vegetables. Group three was fed on a diet formulation containing raw vegetables. Then the expression of urokinase plasminogenm activator protein was determined by a quantitative polymerase chain reaction. The study was conducted at a 95% confidence interval.
The antioxidant activity of African nightshade leafy vegetable increased with steam cooking. The statistical significance was established between cooked and raw vegetables. The expression of urokinase plasminogen activator protein is reduced to 3% in mice fed with cooked vegetable formulation compared to the mice fed with control diet formulation. Expression of µPA is reduced to 61% in mice fed with raw vegetable formulation compared to the mice fed with the control diet formulation.
Steam cooking was effective in increasing the antioxidant activity of African nightshade leafy vegetables. The tumour marker urokinase plasminogen activator protein expression was shown to decrease with consumption of African nightshade vegetable.
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