Background: Xylopia aethiopica, a plant found throughout West Africa, has both nutritional and medicinal uses. The present study aims to characterize the effects of extracts of this plant on cancer cells. Results: We report that X. aethiopica extract prepared with 70% ethanol has antiproliferative activity against a panel of cancer cell lines. The IC50 was estimated at 12 μg/ml against HCT116 colon cancer cells, 7.5 μg/ml and > 25 μg/ml against U937 and KG1a leukemia cells, respectively. Upon fractionation of the extract by HPLC, the active fraction induced DNA damage, cell cycle arrest in G1 phase and apoptotic cell death. By using NMR and mass spectrometry, we determined the structure of the active natural product in the HPLC fraction as ent-15-oxokaur-16-en-19-oic acid. Conclusion: The main cytotoxic and DNA-damaging compound in ethanolic extracts of Xylopia aethiopica is ent-15-oxokaur-16-en-19-oic acid.

Aims: This work aimed at producing and characterizing potato chips containing Moringa leaves powder and soya bean flour to adddress micro and macronutrient deficiencies. Methodology: Samples of potato chips with various concentrations of Moringa oleifera leaves powder and soya bean flour were prepared and their nutritional parameters, antioxidant contents and sensory properties investigated. Results: Carbohydrate and moisture contents decreased with the incorporation of either soya bean or M. oleifera leaves or both. Fibers and ash contents increased significantly with addition of M. oleifera leaves powder and combination of the two ingredients as compared to the control sample. The addition of either soya bean and M. oleifera increased the protein and fat contents with the highest effect observed with 15% soya bean and 15 :15 % M. oleifera and soya bean. The addition of M. oleifera especially from 15% (0.11 ±0.02 mg/100g) and combination (15 :15%) of the two ingredients (0.58 ±0.03 mg/100g) significantly increased the β-carotene content as compared to the 100% potato chips (from 0.01±0.01mg/100g). With reference to the 100% potato chips, supplementation with any of the two ingredients or their combination led to increase of mineral such as iron, calcium and potassium with the highest mineral content obtained with 15 :15 % M. oleifera and soya bean (6.0±0.02, 21.97±0.02 and 171.14±1.72 mg/100g, respectively). Potato chips containing soya bean were highly accepted when compared to those containing M. oleifera. Conclusion: Moringa and soya bean enriched potato chips display distinct nutritional, antioxidant, and sensory properties. Combined moringa and soya bean-based potato chips demonstrated high nutrient and antioxidant contents that support their potential consideration in the prevention or management of health affections such as anemia and oxidative stress related disorders within our communities.