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Abstract
Sickle cell disease (SCD) caused by hemoglobin mutant called hemoglobin S or HbS, which originated from the replacement of a hydrophilic amino acid residue-glutamic acid by a hydrophobic moiety valine, at the sixth position of the β-chain of hemoglobin molecule. This loss of charge causes the erythrocytes to sickle under hypoxic conditions. The phytochemical, proximate and amino acid compositions of the leaves extracts of the plant Moringa oleifera were assayed to determine their antisickling effects on sickle cell hemoglobin. The proximate composition of the leaves showed the data:moisture (6.0±1.2mg/100g); crude protein (28.0±1.0mg/100g); carbohydrate (48.10±0.13mg/100g); crude fiber (10.05±0.01mg/100g); ash(9.30±0.01 mg/100g) ; pH 6.25 and crude fat (2.5±0.0 mg/100g). The different extracts including the crude aqueous extracts (CAE) revealed a preponderance of the following phytomedicines:-alkaloids
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