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2011 (Vol. 3, Issue: 4)
Article Information:

The Effect of Yaji-Meat-Sauce Consumption on Cerebellar Neurons of White Albino Rats

A.O. Nwaopara, U. Akpamu, A.M. Izunya, G.A. Oaikhena, O. Okhiai, L.C. Anyanwu, B.O. Idonije and G.P. Oyadonghon
Corresponding Author:  Anthony Obioma Nwaopara 

Key words:  Additives, cerebellum, excitotoxicity, Suya, Yaji, spices,
Vol. 3 , (4): 308-312
Submitted Accepted Published
2011 January, 15 2011 March, 08 2011 July, 15
Abstract:

This study on the cerebellum is one in the series of several studies aimed at determining the effects of Yaji on the histology of the brain. Eighteen-week-old white albino rats of an average weight of 170g were used for this study and they were divided into eight (8) groups (A-H). Group A served as control while groups B-H served as the test groups. For 2 weeks, group A received normal feed only, while groups B-H received feed plus graded levels of Yaji (10, 20, 30, 40, 50, 60, and 70%, respectively) per ration of feed daily. The results showed distortions in the cellular architecture of the cerebellum irrespective of the dosage. The micrographs presented histological signs of purkinge cell degeneration and the clumping of granular cells with cerebellar cavitations. Our findings suggests that Yaji has neurotoxic potentials, which ‘illuminates’ further the rising concern about the safety of Yaji consumption even beyond the shores of Nigeria, as well as re-echo the urgent need to regulate the production and consumption of Yaji.
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  Cite this Reference:
A.O. Nwaopara, U. Akpamu, A.M. Izunya, G.A. Oaikhena, O. Okhiai, L.C. Anyanwu, B.O. Idonije and G.P. Oyadonghon, 2011. The Effect of Yaji-Meat-Sauce Consumption on Cerebellar Neurons of White Albino Rats.  Current Research Journal of Biological Sciences, 3(4): 308-312.
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ISSN (Print):   2041-076X
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