Browsing by Author "Ajibare, A.J."

Now showing 1 - 3 of 3
  • Item
    Mercury chloride causes cognitive impairment, oxidative stress and neuroinflammation in male Wistar rats. The potential protective effect of 6-gingerol-rich fraction of Zingiber officinale via regulation of antioxidant defence system and reversal of pro-inflammatory markers increase.
    (Elsevier, 2024) Asuku, A.O.; Ayinla M.T; Ajibare, A.J.; Olajide T.S.
    This study investigated the effects of 6-gingerol-rich fraction of Zingiber officinale (6-GIRIFZO) on mercury chloride (HgCl2)-induced neurotoxicity in Wistar rats. Thirty -five male Wistar rats weighing between (150–200 g) were divided randomly into five groups (n = 7): group 1: control, received 0.5 mL of normal saline, group 2: received HgCl2 (5 mg/kg), group 3: received N-acetylcysteine (NAC) (50 mg/kg) as well as HgCl2 (5 mg/kg), group 4: received 6-GIRIFZO (100 mg/kg) and HgCl2 (5 mg/kg), group 5: had 6-GIRIFZO (200 mg/kg) and HgCl2 (5 mg/kg), consecutively for 14 days. On the day14, the rats were subjected to behavioural tests using a Morris water maze and novel object recognition tests. The rats were then euthanized to obtain brain samples for the determination of biochemical parameters (acetylcholinesterase (AchE), nitric oxide (NO), malondialdehyde (MDA), superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase (CAT), glutathione (GSH), tumor necrosis factor- alpha (TNF-α), nuclear factor kappa-B (NF-κB), interleukin-1β (IL-1β) and interleukin-6 (IL-6)) using standard methods. The result revealed a significant increase in escape latency and a significant decrease in recognition ratio in the rats that were exposed to HgCl2 only. However, 6-GIRIFZO produced a significant reduction in the escape latency and (p < 0.05) increase in the recognition ratio. Similarly, HgCl2 exposure caused a significant (p < 0.05) decrease in the brain SOD, GPx, CAT, GSH with increased brain levels of MDA, NO, AchE, TNF-α, NF-κB, IL-1β and IL-6. Similarly to the standard drug, NAC, 6-GIRIFZO (100 and 200 mg/kg) significantly (p < 0.05) increased brain SOD, GPx, CAT, and GSH levels with decreased concentrations of MDA, NO, AchE, TNF-α, NF-κB, IL-1β and IL-6. Also, pre-treatment with 6-GIRIFZO prevented the HgCl2-induced morphological aberrations in the rats. This study concludes that 6-GIRIFZO prevents HgCl2-induced cognitive deficit via reduction of brain inflammation as well as oxidative stress in rats.
  • Item
    Nutrition and Psychiatric Disorders: An Evidence-Based Approach to Understanding the Diet-Brain Connection
    (Springer Nature, Singapore, 2024) Asuku, A.O.; Ayinla M.T; Ajibare, A.J.
    Human eating habit is controlled by the central nervous system (CNS), a process that involves a plethora of molecular associations with numerous tissues, neurotransmitters, neural circuits, and hormones. It is governed by the hedonic and homeostatic systems interaction. Hedonic control is orchestrated through conscious and unconscious reward systems, whereas homeostatic control is governed by food- craving signals from the adipocytes, gut, as well as the vagus nerve. On the one hand, the CNS receives powerful food-related feedback via perception of texture, smell, sight, and taste, which in turn affects brain regions involved in reward pro- duced by feeding. Contrariwise, the nutrients essential in relatively large amounts for growth and health makeup increase the gut’s release of the hunger signal, which the central nervous system translates into unconsciously rewarding activities. This review considers how physiological impulses from the adipocytes, gastrointestinal tracts, and many more engage sets of interacting neural networks spread throughout the brain to bring about the complex motor occurrences that cause animals to eat in order to address the eating and brain functions by the central nervous system. Eating · Brain · Food · Central nervous system · Homeostatic system · Hedonic system
  • Item
    Nutrition and Psychiatric Disorders: An Evidence-Based Approach to Understanding the Diet-Brain Connection
    (Springer Nature, Singapore, 2024) Asuku, A.O.; Ayinla M.T; Ajibare, A.J.
    Abstract In nutrition research, mood is frequently measured, typically using rating scales. Positive mood encourages consumption, so it’s crucial to evaluate mood accurately. There is mounting proof that mood is influenced by nutritional elements such as high and less essential nutrients, such as vegetables, fruits, supplements, and eating habits. The purpose of this review is to take into account a variety of conven- tional and cutting-edge instruments for evaluating mood in relation to diet. We examine questionnaires that have been psychometrically validated to evaluate both specific moods (such as depression) and a variety of emotions (such as melancholy, anxiety, anger, and energy). We examine questionnaires that assess positive mood (such as vitality, happiness, and calmness), and we recommend that investigators should broaden their toolbox to encompass a wider scope of healthy indicators, such as gladness, eudaimonia, and satisfactory living, which is a good mood linked to meaning, engagement and purpose. The cutting-edge technological and method- ological aspects of real-time mood assessments were examined using experience sampling techniques, daily diaries, as well as ecological momentary evaluation, which are suitable for measuring moods as they happen on a daily or momentary basis, for instance, via smartphones’ use. We conclude by urging the incorporation of more cutting-edge platforms, with a focus on a variety of ambulatory techniques and sampling tactics. Real-time evaluation will continue to provide a scientifically sound method of evaluating the relationship between mood and food as it manifests in day-to-day living, opening our eyes to new possibilities.