Evaluation of a polyherbal tea infusion containing sorghum and avocado leaves in mitigating phenyl-hydrazine-induced anemia in rats

Oyeyemi OA 1, *, Odesanmi EO 2, Akinlua I 2 and Jesusanmi OD 2

1 Department of Biological science, Louisiana Christian University, LA, USA.
2 Department of Biochemistry, Faculty of Sciences, Ekiti State University, Ado Ekiti, Nigeria.
 
Research Article
International Journal of Science and Research Archive, 2024, 13(01), 2464–2478.
Article DOI: 10.30574/ijsra.2024.13.1.1927

 

Publication history: 
Received on 30 August 2024; revised on 10 October 2024; accepted on 12 October 2024
 
Abstract: 
Introduction: This investigation explores the effects of a polyherbal tea mixture on various physiological parameters, including inflammation, antioxidant activity, hematopoiesis, and lipid metabolism. The study aims to elucidate the potential health benefits of the polyherbal tea mixture in promoting overall well-being and mitigating risk factors associated with chronic diseases.
Objectives: The primary objectives of this research are to study the Polyherbal Tea Infusion Containing Sorghum and Avocado leaves in Mitigating Phenylhydrazine-Induced Anemia in Rats.
Methods: This study utilizes a phenylhydrazine-induced rat model to investigate the effects of the polyherbal tea mixture. Experimental groups include a control group, phenylhydrazine-induced group, sorghum tea treatment groups, avocado tea group, polyherbal tea group and standard tea-treated group. Various biological parameters, including Interleukin-6 (IL-6) and Interleukin-10 (IL-10) levels, Superoxide Dismutase (SOD) levels, White Blood Cell (WBC) count, Red Blood Cell (RBC) levels, Hemoglobin (Hb) concentration, Platelet (PLT) count, Triglyceride (TG) levels, Very Low-Density Lipoprotein (VLDL) levels, and Low-Density Lipoprotein (LDL) levels, are measured to assess the effects of the polyherbal tea mixture.
Results: Significant outcomes are observed across experimental groups, particularly in comparison to negative controls and standard tea groups. The Polyherbal Group shows substantial modulation of IL-6 and IL-10 levels, indicating potential anti-inflammatory effects. Additionally, antioxidant enzyme activity, particularly SOD levels, exhibits notable variations, with the Sorghum Group displaying significantly higher SOD levels. Hematological parameters and lipid profiles are also impacted by the polyherbal tea mixture, suggesting potential immunomodulatory, hematopoietic, and lipid-modulating effects.
Conclusion: The findings underscore the multifaceted benefits of the polyherbal tea mixture, including anti-inflammatory, antioxidant, immunomodulatory, hematopoietic, and lipid-modulating properties. The study highlights the potential of this functional beverage as a natural approach to promoting overall health and mitigating risk factors associated with chronic diseases, such as inflammation, oxidative stress, and cardiovascular diseases.
 
Keywords: 
Hematopoietic; Anemia; Anti-inflammatory; Polyherbal tea
 
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