In-Vitro Antioxidant Activity of Tamarind 'Ichekwu’ Fruits Extract' and its Protective effect on Oxidative Damage in Animal Model

Oxidative stress is the major driving factor responsible for the initiation and progression of sudden death, cancer, diabetes mellitus, cardiovascular diseases, neurodegenerative diseases, and inflammatory diseases among other syndromes. This study was carried out to investigate the In-vitro Antioxidant activity of Tamarindus indica 'ichekwu’ fruits and its protective effect on oxidative damage in Animal model. Tamarindus indica (Tamarind) fruits extract (TFE) were analyzed for antioxidant, and phytochemicals using standard methods. The animals were induced oxidative stress using 2,3,7,8-Tetrachlorodibenzo-p-dioxin (TCDD) for 14 weeks at 1.5ng/kg/day and treated for 8 weeks and were euthanized at the end of the experiment. Antioxidant assays such as LPO, SOD, CAT, and GPx were used to evaluate the extract's free radical scavenging ability. The results showed that the SOD, CAT, LPO and GPX ranged from 11.62-23.57U/mg, 250.22-375.30µmol/mg, 1.72-3.48nmoL/mL and 2.03-4.73nmoL/mL respectively. The findings suggest that Tamarindus indica fruits extract could be used as a natural, low-cost antioxidant as potential therapeutic applications in the treatment of oxidative stress-related diseases. Keywords: Oxidative stress, Tamarindus indica fruits, antioxidant, phytochemicals, animal model.