Chaya Leaf Research Articles

Effects of dietary inclusion of Chaya leaf (Cnidoscolus chayamansa) meal as feed additives in the diets of African catfish (Clarias gariepinus, Burchell, 1822) Juveniles

Effects of dietary inclusion of Chaya leaf (Cnidoscolus chayamansa) meal as feed additives in the diets of African catfish (Clarias gariepinus, Burchell, 1822) Juveniles

Nutrient content, phytochemical profile and anti-methanogen potential of Chaya (Cnidoscolus aconitifolius) leaf extracts

Abstract Chaya leaves (Cnidoscolus aconitifolius) contain many nutrients and phytochemicals expected to reduce ruminants’ methane emissions. This study aims to determine the nutritional quality, phytochemical content and potential inhibitory power of Chaya leaf extract against the growth of rumen fluid methanogen bacteria. The methods used to determine nutrient content were proximate and fibre analysis. The phytochemical content tested were total phenols, tannins and flavonoids. Anti-methanogen test through inhibitory power using liquid culture selective media for methanogens. The results showed that Chaya leaves are a source of fibre feed, which also contains high crude protein (23 - 29%). The highest total phenol and tannin content in ethanol extract of Chaya leaves is 8.62 mg/g and 31.34 ppm, respectively. In contrast, ethyl acetate extract’s highest total flavonoid content is 13.96 mg/g. The highest potential inhibitory power against methanogen bacteria was shown by ethanol extract (50 mg/mL), causing inhibition of 44.56%. This study concludes that Chaya leaves have the potential to be used as ruminant animal feed and as a suppressor of methanogen bacteria, and further tests are recommended for methane gas production in vitro.

The anti-corrosion performance of chaya leaf extracts on pure Mg substrates in Ringer´s solution

The chaya (Cnidoscolus aconitifolius) is a green, leafy vegetable domesticated since ancient Mayan culture, offering an abundance of valuable metabolites. This study investigated how three different extracts from Chaya leaves inhibit the corrosion of pure magnesium in Ringer's solution. Various techniques, such as scanning electron microscopy with energy-dispersive X-ray spectroscopy, X-ray photoelectron spectroscopy, and X-ray diffraction were employed to analyze the chemical, morphological, and structural aspects of the products formed on the magnesium surface after a 14-day exposure. The in vitro corrosion behavior was studied through open-circuit potential measurements and electrochemical impedance spectroscopy during immersion tests in physiological Ringer's solution with each extract. Polarization curves were also obtained to determine jcorr and Ecorr. Different morphologies were observed on the surfaces of the substrates due to each extract’s polarity. However, the results showed that the three chaya extracts retard, to some extent, the corrosion process, reducing the pH (from 9 to 6) and jcorr (from 18.2 to 1.12 µAcm−2) in comparison to untreated samples. The ethyl acetate-derived extract exhibited the highest percentage of inhibition (92.9%) according to the impedance results. These extracts could be a promising alternative for developing potential temporary implants for the human body and diverse industrial applications.

Chaya Leaf Infusion (Cnidoscolus aconitifolius) as a Phytogenic for Productivity and Egg Quality of Japanese Quail (Coturnix coturnix japonica) of 17-20 Weeks of age.

Chaya (Cnidoscolus aconitifolius) from family Euphorbiaceae is a plant has leaves similar to papaya leaves but with dark green leaf color. This plant contains phytochemical compounds such as alkaloid, flavonoid, triterpenoids, glycoside, and tannin that can function as antibacterial, antioxidant, and anti-inflammatory. Chaya leaf infusion are processed into infusion before given to the quails through drinking water, this method is used to obtain the phytochemical compounds contained in chaya leaves. This study aimed to evaluate chaya leaf infusion (Cnidoscolus aconitifolius) as a phytogenic source on the productivity and egg quality of japanese laying quail (Coturnix coturnix japonica) aged 17-20 weeks. Chaya leaf infusion is given through drinking water and is expected to increase the productivity and quality of quail egg. The variables observed consisted of productivity (water intake, feed intake, egg weigh, QDP, egg mass, FCR, mortality) and egg quality (yolk, albumen, shell weight and percentage, egg index, yolk index, albumen index, shell thickness, yolk color, and haugh unit). This study was analyzed using the T test with 2 treatments and 4 replications: T0 = drinking water without any additives and T1 = drinking water with a concentration 10% of chaya leaf infusion. The results showed that chaya leaf infusion had a significant effect (P≤0.05) on quail day production, egg mass, albumen index, and yolk color. Besides that, supplementation chaya leaf infusion significantly reduces (P<0.05) feed convertion ratio. So that the use of 10% chaya leaf infusion in drinking water by giving it 2 times a week can increase the productivity and egg quality of laying quail (Coturnix coturnix japonica) 17-20 weeks old.

Chaya (Cnidoscolus Aconitifolius) for Enhancing Food and Nutrition Security of Arid Lands of Ethiopia

Background: Chaya is a drought tolerant, fast growing, perennial and nutritionally rich leaf. Its nutritional values vary depending on the environment and agronomic practices.&#x0D; Methods: Proximate compositions, minerals, and phytochemicals analysis of the newly introduced Chaya leaf grown at Dire Dawa (arid land), Ethiopia, were determined using official standard methods.&#x0D; Results: Moisture content, protein, crude fat, crude fiber, ash, and carbohydrate were 5.63, 23.96, 8.98, 2.87, 9.05, and 49.49%, respectively. In addition, the energy content of leaf was found 374.62 kcal/100g. Mean values of each mineral such as calcium (Ca), iron (Fe), and zinc (Zn) were 253.68, 68.02, and 4.85 mg/100g, respectively. Phytochemical analysis revealed that phenols, tannin and hydrogen cyanide contents of Chaya leaf were 1916.66, 176.53, and 102.00 mg/100g, respectively.&#x0D; Conclusions: Proximate composition, minerals, and phytochemicals make the plant valuable and a health promoting diet for communities settled in dry areas of the country. Therefore, Chaya has the potential to contribute to food and nutrition security, and health for the community suffering from malnutrition in drought prone areas.

Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) leaf extracts regulate mitochondrial bioenergetics and fatty acid oxidation in C2C12 myotubes and primary hepatocytes

Ethnopharmacological relevanceChaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) is an important component of the regular diet and traditional medicine of indigenous communities in Mexico. Customarily, Chaya is consumed as a beverage made of macerated leaf, cooked, or prepared in teas or infusions to empirically treat obesity, diabetes, gastrointestinal disorders, and kidney stones. The beneficial effects of Chaya can be attributed to the presence of protein, dietary fiber, vitamins, and especially polyphenols, which regulate mitochondrial function. Therefore, polyphenols present in Chaya extracts could be used to develop novel strategies to prevent and treat metabolic alterations related to mitochondrial dysfunction in the muscle and liver of subjects with obesity, type 2 diabetes, and cardiovascular diseases. However, limited information is available concerning the effect of Chaya extracts on mitochondrial activity in those tissues. Aim of the studyThe aim of this study was to evaluate the antioxidant capacity of an aqueous extract (AE) or mixed (methanol/acetone/water) extract (ME) of Chaya leaf and their effect on C2C12 myotubes and primary hepatocyte mitochondrial bioenergetics and fatty acid oxidation (FAO). Materials and methodsTotal polyphenol content and antioxidant activity were determined using the Folin–Ciocalteu method and the oxygen radical absorbance capacity assay, respectively. The effect of AE and ME from Chaya leaf on mitochondrial activity and FAO of C2C12 myotubes and primary hepatocytes was evaluated using an extracellular flux analyzer. ResultsThe AE and ME from Chaya leaf exhibited antioxidant activity and a polyphenol content similar to nopal, another plant used in Mexican traditional medicine. AE significantly (p < 0.05) decreased the maximal respiration and spare respiratory capacity (SRC) of C2C12 cells, whereas ME had little effect on C2C12 mitochondrial function. Conversely, ME significantly (p < 0.05) decreased SRC in primary hepatocytes, whereas AE increased maximal respiration and SRC at low doses (5 and 10 μM). Moreover, low doses of Chaya AE significantly (p < 0.05) increased AMPK phosphorylation, acyl-coenzyme A oxidase protein abundance, and palmitate oxidation in primary hepatocytes. ConclusionThe AE of Chaya leaf increases mitochondrial function and FAO of primary hepatocytes, indicating its potential to treat hepatic mitochondrial dysfunction underlying metabolic diseases.

Effects of dried chaya leaf meal inclusion in the diet on growth performance and blood profiles in Thai native chicken (Pradu Hangdum).

The objective of the present study was to evaluate the effects of using dried chaya leaf meal (DCLM) as a protein feed in a diet on growth performance, blood profiles, and carcass quality in a native Thai chicken. Eighty 14-day-old Pradu Hangdum chicks were divided into four groups with four replicates each: control (without DCLM), 10%, 20%, and 30% DCLM inclusion in mash feed. Growth performance was recorded weekly until 98 days of age. Blood profile, carcass quality, and visceral organ weight were measured at 98 days of age. The 10%-30% DCLM inclusion in the diet did not affect feed intake or feed efficiency; however, the body weight gain of chicks decreased linearly with the increase in DCLM inclusion. The heterophils, eosinophils, and monocytes were linearly increased with the increasing DCLM levels in the groups. The serum blood chemistry did not differ among the groups, while the AST in 10% and 20% DCLM was lower than in the control. Increasing the level of DCLM in the chicken diet did not affect carcass quality. The DCLM can be used as a feed ingredient in Thai native chicken feed up to 20%.

"Refined Palm Kernel Oil Stabilization Via Addition of Water Chaya Leaf Extract and Butylated Hydroxytoluene"

"Refined Palm Kernel Oil Stabilization Via Addition of Water Chaya Leaf Extract and Butylated Hydroxytoluene"

Chaya (Cnidoscolus aconitifolius, Mill. Johnston) pellet supplementation improved rumen fermentation, milk yield and milk composition of lactating dairy cows

• Chaya ( Cnidoscolus aconitifolius ) leaf pellet (CHYP) contains high level of crude protein and minerals. • CHYP supplementation enhanced nutrient digestibility, propionic acid (C 3 ) and balanced rumen pH and reduced calculated methane emission. • CHYP can improve milk yield and milk composition. Chaya ( Cnidoscolus aconitifolius , Mill. Johnston) is a fodder shrub that contains flavonoid compounds and uses as feeds, medicine and food, respectively. This study examined the effects of Chaya leaf pellet (CHYP) supplementation on nutrient digestibilities, feed intake, rumen fermentation, milk yield and milk compositions. Four lactating crossbred (75% Holstein-Friesian × 25% Thai native cows) dairy cows with average body weight (440 ± 10), milk production (12 ± 2 kg/h/d) and days- in- milk (126 ± 20) were randomly assigned to a 2 × 2 factorial arrangement in a 4 × 4 Latin square design. Two ratio of concentrate to milk yield, (1:1; CM1 and 1:2; CM2) and two CHYP levels at 0 and 6% of total dry matter intake (TDMI) were imposed. The results revealed that concentrate to milk yield ratio and CHYP supplementation had interactive effect ( P < 0.05) on nutrient intake except ADF, fat -corrected milk and total solids. Rumen pH was decreased ( P < 0.05) in cows receiving high concentrate, while the pH was in normal range for animals fed with CHYP. Ruminal NH 3 -N concentration was increased ( P < 0.05) by the 6% CHYP supplementation. The level of blood urea nitrogen (BUN) ( P < 0.05) was increased with the increase of ruminal NH 3 -N ( P < 0.01), and bacterial population, while the, protozoal counts were slightly reduced by the supplementation of CHYP. The CHYP supplementation significantly increased total VFA and propionate concentration, while decreased acetate to propionate ratio and estimated methane emission. In conclusion, concentrate to milk yield at 1:1 ratio and CHYP supplementation at 6% significantly modulated rumen fermentation end-products and milk composition in lactating dairy cows.

In vitro Study of Cnidoscolus aconitifolius Leaf Extracts on Foam Cells and their Antioxidant

Pharmacognosy Research,2022,14,2,121-126.DOI:10.5530/pres.14.2.17Published:April 2022Type:Original ArticleAuthors:Bung-on Prajanban, and Niramai Fangkrathok Author(s) affiliations:Bung-on Prajanban1,*, Niramai Fangkrathok2 1Faculty of Agricultural Technology, Burapha University Sakaeo Campus, Sa Kaeo, 27160, THAILAND. 2Center for Research and Development of Herbal Health Products, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen Province, 40002, THAILAND. Abstract:Background: Internalization of oxidized low-density lipoprotein (oxLDL) by macrophages results in lipid-laden foam cell transformation and pro-inflammatory cytokine releasing leading to atherosclerosis which is one of chronic inflammatory diseases. Leaf extracts from Chaya or Cnidoscolus aconitifolius (Mill.) I. M. Johnst. were reported to show a potential effect on levels of lipids and lipoproteins in in vivo. Objectives: This study was to determine the biological activities of crude ethanolic extracts from Chaya leaves on foam cell formation and inflammation. Materials and Methods: Extracts of age different leaves were screened the contents of phenolics and flavonoids, antioxidant, cytotoxicity and nitric oxide production by using macrophages (RAW264.7). The effective extract was selected to study on the formation of foam cells, protein production and TNF-α gene expression. Results: All extracts showed antioxidative activity and less cytotoxicity to the cells. A mature leaf extract (Ma-CAE) significantly reduced nitric oxide production (IC50 of 235.23 ± 21.29 μg/mL). For foam cell formation, Ma-CAE slightly reduced oxLDL-induced foam cell formation. Co-treatment of oxLDL, LPS and Ma-CAE decreased the level of TNF-α production. In addition, co-treatment of 800 μg/mL Ma-CAE and oxLDL as well as co-treatment of 800 μg/mL Ma-CAE, oxLDL and LPS, significantly decreased mRNA levels of TNF-α genes. Conclusion: These results indicated that Chaya leaf extracts could slightly decrease foam cell formation and also reduce pro-inflammatory mediators which may further decrease foam cell formation. Key words: Cnidoscolus aconitifolius, Anti-inflammation, OxLDL, TNF-α, Foam cells. View:PDF (332.38 KB)

Protective Effects of Chaya against Mitochondrial and Synaptic Toxicities in the Type 2 Diabetes Mouse Model TallyHO.

The purpose of our study is to determine the protective effects of the chaya leaf against mitochondrial abnormalities and synaptic damage in the Type 2 diabetes (T2D) mouse model, TallyHO (TH). The TH mouse is a naturally occurring polygenic mouse model of diabetes that mimics many characteristics of human Type 2 diabetes. Only male TH mice develop hyperglycemia and moderate obesity. Female mice display moderate obesity but do not manifest overt diabetes. In this study, we evaluated three groups of mice over a period of 11 weeks: (1) the experimental group of TH diabetic mice fed with chaya chow; (2) a diabetic control group of TH diabetic mice fed with regular chow; and (3) a non-diabetic control group of SWR/J mice fed with regular chow. Body mass and fasting blood glucose were assessed weekly. Brain and other peripheral tissues were collected. Using qRT-PCR and immunoblotting analyses, we measured the mRNA abundance and protein levels of mitochondrial biogenesis, mitochondrial dynamics, autophagy/mitophagy, and synaptic genes. Using immunofluorescence analysis, we measured the regional immunoreactivities of mitochondrial and synaptic proteins. Using biochemical methods, we assessed mitochondrial function. We found increased body mass and fasting glucose levels in the TH diabetic mice relative to the non-diabetic control SWRJ mice. In chaya chow-fed TH diabetic mice, we found significantly reduced body mass and fasting glucose levels. Mitochondrial fission genes were increased and fusion, biogenesis, autophagy/mitophagy, and synaptic genes were reduced in the TH mice; however, in the chaya chow-fed TH diabetic mice, mitochondrial fission genes were reduced and fusion, biogenesis, autophagy/mitophagy, and synaptic genes were increased. Mitochondrial function was defective in the diabetic TH mice; however, it was rescued in the chaya chow-fed TH mice. These observations strongly suggest that chaya chow reduces the diabetic properties, mitochondrial abnormalities, and synaptic pathology in diabetic, TH male mice. Our data strongly indicates that chaya can be used as natural supplemental diet for prediabetic and diabetic subjects and individuals with metabolic disorders.

Phenolic acid and amino acid composition of Ethiopian Chaya (Cnidoscolus chayamansa)

ABSTRACT Chaya is one of the underutilized crops in Ethiopia and may become a key solution to alleviate both food and nutrition insecurity in developing countries. The objective of this study was to investigate the phenolic acid and amino acid composition of chaya (Cnidoscolus chayamansa) leaf and stem samples grown in Dire Dawa, Ethiopia. HPLC with a reverse-phase column was used for the determination of individual phenolic acid and amino acid compositions of all chaya samples. Each group of phenolic acid was used for phenolic acid quantification. Deep green, light green, and stem samples were analyzed for phenolic acid and amino acid profiles. The findings from this study show that chaya contains high amounts of phenolic acids and amino acid compositions. The deep green chaya leaf contained the highest amino acids and the lowest composition was found in the chaya stem. High concentration of essential amino acids such as leucine, lysine, and phenylalanine is found in chaya leaf, whereas leucine, lysine, and cysteine essential amino acids are dominant in chaya steam. Therefore, this study could be very significant for future use of chaya leaf as a rich source of amino acids and essential antioxidants to improve mainly the food, nutrition, and health status of rural peoples in Ethiopia. This research article focuses only on the phenolic and amino acid content and so the researchers recommend for others to do so on other untouched parameters like proximate compositions, mineral contents, and anti-nutritional contents of both chaya leaves and stems.

Chaya Leaf Decreased Triglycerides and Improved Oxidative Stress in Subjects With Dyslipidemia.

Chaya is an edible leaf popular in Mexico and Central America because of its high nutritional value. Studies in animal models have demonstrated the beneficial effects of Chaya, which include reduction of circulating lipids and increase in antioxidant activity. However, its hypolipidemic and antioxidant effects have not been demonstrated in humans. Thus, the aim of the present study was to evaluate the effect of Chaya on the lipid profile, lipid peroxidation, inflammation, and peripheral blood mononuclear cell gene expression in a population with dyslipidemia. We performed a single-arm trial in 30 participants with dyslipidemia who consumed 500 mL of Chaya beverage per day over a 6-week period. Interestingly, we observed a significant decrease in serum triglyceride concentration (P < 0.05) and an increase in plasma antioxidant activity and polyphenol concentration (P < 0.005) after 6 weeks of Chaya consumption. This was accompanied by a reduction in the oxidative stress marker MDA (P < 0.0001) and by an increase in the antioxidant enzyme CAT expression in peripheral blood mononuclear cells (P < 0.001). Altogether, our results demonstrate that consumption of Chaya has hypotriglyceridemic and antioxidant effects in subjects with dyslipidemia.

Cnidoscolus aconitifolius leaf pellet can manipulate rumen fermentation characteristics and nutrient degradability.

ObjectiveChaya (Cnidoscolus aconitifolius) leaf has been found to be an important source of protein, vitamins, minerals, as well as phytonutrients. The present study aimed to evaluate the effect of Chaya leaf pellet (CHYP) with various level of crude protein (CP) in the concentrate on rumen fermentation characteristics and nutrient degradability in in vitro gas production technique.MethodsIn an in vitro rumen fermentation study the dietary treatments were arranged according to a 3×5 factorial arrangement in a completely randomized design, consisting of Factor A: three levels of CP of concentrate mixtures (14%, 16%, and 18% CP, respectively) and Factor B: five levels of CHYP supplementation (at 0%, 2%, 4%, 6%, and 8% of dry matter substrates).ResultsThe gas production kinetics, fraction (a) and fraction (b) were lower (p<0.05) with an increasing CHYP addition. Additionally, the fraction (a+b) was found to yield a significant interaction (p<0.05) while the fraction (c) was not impacted by CHYP addition. However, in vitro DM degradability was enhanced and interactive (p<0.05), using 16% CP of concentrate with 6% and 8% CHYP, when compared with 18% CP in the non-addition. Additionally, the treatment with higher CP of the concentrate was higher in NH3-N concentration (p<0.001) and by CHYP supplementation group (p<0.05). Nevertheless, protozoal counts in the rumen were remarkably decreased (p<0.05) with increasing level of CHYP supplementation. Furthermore, rumen C2 concentration was lower (p<0.05) in the treatments with CHYP supplementation, while C3 was significantly increased and interactive (p<0.05) between levels of CP and CHYP supplementation especially at 8% CHYP supplementation.ConclusionBased on this study, the results revealed CHYP as a promising feed supplement to enhance rumen fermentation and to mitigate methane production. However, in vivo feeding experiments should be subsequently conducted to elucidate the effect of CHYP supplementation on rumen fermentation, as well as ruminant production efficiency.

UTILIZATION OF CHAYA (Cnidoscolus aconitifolius(Mill.) Johaston) LEAF MEAL IN CHICK DIETS

Diets containing 0, 45, 90 and 135g chaya leaf meal/kg feed were fed ad libitum to 384 day-old cockerels (Dekalb G-Link strain) which had been randomly alloted to the various dietary treatments and the experiment was terminated when birds were four weeks old. Birds had free access to water. The concentration of chaya leaf in the diet had no effect on food intake.Overall significant correlations were found between the concentrations of chaya leaf meal in the diet and weight gain (r = -0.97), food conversion ratio (r = 0.96), water consumption (r = -0.92), liver weight (r = 0.79), heart weight (r = 0.82) and gizzard weight (r = 0.93). The inclusion of chaya leaf meal in the diet led to a redcution in feed cost. &#x0D;

EVALUATION OF METHODS OF PROCESSING CHAYA LEAF MEAL (CLM) IN TERMS OF CHEMICAL COMPOSITION AND ON PERFORMANCE AND PHYSIOLOGICAL PARAMETERS OF CHICKS

Four processing methods, air drying, oven (mechanical) drying, fermentation and parboiling of chaya leaves, were evaluated for their effect on the chemical composition of the resulting dry leaves. They were evaluated further in terms of performance and some physiological parameters using 450 day-old cockerels. There were no significant (P&gt;0.05) differences in chemical composition of the chaya leaf meal due to method of processing with the exception of the hydrogen cyanide content which were significantly (P&lt;0.05) higher in the air dried and fermented meals. The feeding of diets incorporating 50g/kg feed of the variously processed chaya leaf meal did not significantly (P &gt;0.05) affect final body weight gain, feed consumption, feed conversion efficiency, water intake and mortality of chicks, as compared to a chaya-free (control) diet. Treatment differences in blood cellular elements of chicks were not significant (P &gt;0.05). Histological observations on the liver of chaya-fed birds indicated no morphological or gross issue changes.

Supplemental effect of Chaya (Cnidoscolus aconitifolius) leaf pellet on rumen fermentation, nutrients digestibility and microbial protein synthesis in growing crossbred bulls

This experiment was conducted to assess the effect of Chaya (Cnidoscolus aconitifolius) leaf pellet (CHYP) on rumen fermentation, nutrients digestibility and microbial protein synthesis in growing crossbred bulls. Four animals, with an average liveweight of 160 ± 10 kg were randomly arranged in a 4 × 4 Latin square design. There were four treatments: 0, 4, 6 and 8% CHYP supplementation of DMI. The study findings showed that increasing supplementation level of CHYP linearly enhanced (p < 0.05) DM, OM, and CP digestibilities. Rumen characteristics, namely NH3–N concentration and bacterial population were increased (p < 0.05) while, protozoal and fungal population remained unchanged, as level of CHYP supplementation increased. Total rumen volatile fatty acids (VFA) and propionic acid (C3) were enhanced (p < 0.05). Furthermore, N utilisation especially N absorption, N retention and efficiency of microbial nitrogen synthesis (EMNS) were significantly improved by increasing level of CHYP supplementation. Hence, CHYP supplementation is highly promising for ruminant feeding. HIGHLIGHTS Chaya leaf pellet (CHYP) contains high level of crude protein, essential amino acids and minerals. CHYP supplementation increased nutrient digestibility and propionic acid (C3) in rumen. CHYP enhanced N–balance, microbial nitrogen supply (MNS) and efficiency of microbial nitrogen synthesis (EMNS).

Sustained Consumption of an Infusion of Chaya Leaf (Cnidoscolus Aconitifolius) Does Not Affect Nutritional Biomarkers in Sprague Dawley Rats

Currently, the use of medicinal plants is one of the most important biotechnological alternatives in the treatment of numerous diseases, particularly non-communicable diseases. One such plant, Cnidoscolus aconitifolius, also known as “chaya” in Mexico, is a rich source of bioactive phytochemicals. It is widely distributed across Central America and has ornamental, food, and medicinal values. Studies are needed to confirm that there are no negative effects after sustained consumption of Cnidoscolus aconitifolius. Experiments using animal models can be used to evaluate the possible chemopreventive effects of this plant against various diseases consistent with ethnobotanical information. Accordingly, a preclinical longitudinal experimental study in Sprague Dawley rats was conducted at 16 and 32 weeks' after the daily consumption of an infusion of chaya leaf. Bodyweight gain, food and beverage consumption, blood analysis, and histological analysis of the organs responsible for metabolism and excretion were evaluated. No significant differences were found between the control group and the group that consumed the chaya leaf infusion after 16 and 32 weeks. The proposed experimental model may be reliably used for research purposes to evaluate the possible effectiveness of this plant in preventing and/or treating chronic diseases.

English

Research into ancient cultures has yielded a large body of evidence on the use of medicinal plants for preventive and/or therapeutic purposes. Such plants may have many metabolic activities and functions in the body-antioxidant, anti-inflammatory, platelet aggregation inhibitory and immunological and they can act at different molecular levels. This work offers a comprehensive review of research into the phenolic profile and antioxidant capacity of a plant used since the pre-Columbian era, native to southeast Mexico, commonly known as chaya. The most prevalent phytochemicals in this plant are its phenolic compounds, and their antioxidant capacity is responsible for many of its health benefits, specifically in controlling chronic diseases. In the chaya leaf, there is a general trend toward the presence of different phenolic groups, such as coumarin, flavonoids, phenols, tannins, anthraquinones and flobotanins in aqueous and alcoholic extracts. Aside from environmental factors, there are differences in the ways samples are treated before the extraction process, such as the treatment type and the drying conditions. There are also differences in the solvents used and in the methods of extraction and concentration of compounds. Finally, a diversity of techniques is used, and even the data are quantified and expressed differently. Chaya has great potential for production as food and as a medicinal plant, but much more research is needed on the composition of its leaf and the biological effects of its components. Key words: Chaya, Cnidoscolus aconitifolius, Cnidoscolus chayamansa, phenolic compounds, antioxidant capacity.

The Antioxidative Effect of Chaya Leaf Extract on Refined Soybean Oil

The Antioxidative Effect of Chaya Leaf Extract on Refined Soybean Oil