A COMPARATIVE STUDY OF ANTIOXIDANT POTENTIALS OF HONEY AND SOME SELECTED BEVERAGES IN MALE WISTAR RATS

A. Oluwasola & T.O. Ayinde

Abstract

This study compared the antioxidant potentials of honey and some selected beverages in male wistar rats. Twenty five male wistar rats (220-240g) were assigned into 5 groups of 5 animals each, such that the rats in groups I, II, III, IV and V received orally 1mL distilled water, 0.2mg/kg body weight (BW) of honey, 0.2mg/kg BW of vitamin C, 0.3mg/kg body weight (BW) of zobo and 0.2mg/kg BW of cocoa power, respectively. Catalase (WBC), superoxide dismutase (SOD) and malondialdehyde (MDA) were measured using standard methods. There was significant (p<0.05) increase in catalase and superoxide dismutase (SOD) levels for all the treatment groups when compared with the control. The order of significant (p<0.05) increased in these two parameters among the treatment groups were: cocoa powder < vitamin c < zobo < honey respectively. However, there was significant (p<0.05) decrease in malondihydehyde (MDA) levels for all the treatment groups when compared with the control. The order of significant (p<0.05) decreased in MDA levels among the treatment groups were: honey < zobo < vitamin c < cocoa powder respectively. This study showed that honey, zobo, vitamin c and cocoa powder could stimulate the activities of antioxidant enzymes by preventing the formation of lipid peroxidation.   The consumption of honey, zobo, vitamin c and cocoa powder are therefore recommended in order to potentiate the activities of antioxidant enzymes. In addition, honey has the highest antioxidant potential and could consume more than cocoa powder which has the lowest.