The combined incidence of Grade II and Grade IV astrocytoma in the brain of rats fed with diet containing Yaji: A complex Nigerian Suya meat sauce

Abstract

Available scientific evidence has shown that some of the active principles of Yaji -capsaicin, piperine and monosodium glutamate, have excitotoxic, apoptotic or tumourigenic potentials. The focus of this histological study however, is to determine the tumourigenic potentials of Yaji in the brain of rats. Eight weeks old white albino rats were used. They were divided into eight groups (A – H), each of which has three subgroups (n=5). The subgroups represent experimental durations of 2 weeks, 4 weeks, and 6 weeks respectively. Group A served as control while groups B – H served as the test groups. The control received only normal feed daily, while the test groups received normal feed plus graded levels of Yaji daily. Microscopic examination of the stained brain tissue sections showed emerging histological features similar to those described for grade II astrocytoma in test group H3 (6 weeks; 70%), and grade IV astrocytoma in test groups D3 (6 weeks; 30%). These observed incidence of astrocytoma appeared to be high-dosage/duration dependent, indicating therefore, that the call for the regulation of Yaji-production and consumption, is now more pertinent.

Keywords: Suya, Yaji, Additives, Spices, Astrocytoma