In vitro and In vivo effect of aqueous extract of wild lettuce and African eggplant leave extract on key biomolecules Linked to hypertension

Abstract

The study seeks to assess the underlying antihypertensive property of some of the commonly consumed vegetables, wild lettuce (WL), and African eggplant (AE) leaves, using in vitro and in vivo experimental approaches. Thereafter, aqueous extract from WL and AE leaves was lyophilized into powdery form. Then, the resulting lyophilized power was reconstituted in water (1g/100 ml) maintained at 4°C for biochemical analysis. The antihypertensive effect of the aqueous extract of WL and AE leaves was assessed via their interaction with the activity of angiotensin-1 converting enzyme (ACE), arginase, and acetylcholinesterase (AChE) in vitro. Thereafter, the modulatory effect of WL and AE leaves extract on purinergic enzymes was assessed in L-NAME-induced hypertensive rats. The experimental design is as follows with each group having six rats.

Normotensive control rats: hypertensive rats (L-induced rats) along with hypertensive rats administered with captopril (10 mg/kg/day), WL (250 and 500 mg/kg/day), and AE (250 and 500 mg/kg/day) separately. The experiment lasted for 14 days. Obtained results revealed that WL and AE extract exhibited antioxidant property and an inhibitory effect on activity of ACE, arginase and AChE in vitro. Also, administration of an aqueous extract of WL and AE restored altered purinergic enzymes in L-NAME induced hypertensive rats. Interestingly, WL and AE exhibited anti-hypertensive properties in vitro and in vivo. Nevertheless, WL vegetables seems better than AE. Meanwhile, consumption of these vegetables could be a veritable dietary approach in actualizing healthy status in hypertensive and non-hypertensive individuals.