SENSORY EVALUATION AND AMELIORATIVE PROPERTY OF CLOVE (SYZYGIUM AROMATICUM) BUD FORTIFIED COOKIES ON SCOPOLAMINE-INDUCED NEURONAL DYSFUNCTION IN MALE WISTAR RATS

ABSTRACT Report on neuronal dysfunction among people has been on increase in recent time, and their perception towards use of drugs or herbs has become of great concern despite their poor state of health. This study aimed at fortifying commonly consumed snack with medicinal spices as delivery vehicle for therapeutic purpose. Syzygium aromaticum bud fortified cookies (SABFC) was produced and the sensory evaluation was conducted, thereafter, thirty (30) male Wistar rats (170 g – 215 g) were divided in to six groups; group 1 as control, group 2 was not treated, group 3 was treated with Donepezil (5 mg/kg) as standard drug, another with unfortified cookies (group 4), and group treated with 0.5 % and 1 % SABFC (group 5 and 6). The experiment lasted for 21 days followed by the administration of scopolamine (SCOP) 3 mg/kg via intra-peritoneal route on the last day after 16 h of food withdrawal. The rats were sacrificed, the brain was excised, and homogenized in cold 0.1 M phosphate buffer pH 7.4, thereafter, the cholinergic enzymes [Acetylcholinesterase (AChE) and Butyrylcholinesterase (BChE)] and antioxidant enzyme (superoxide dismutase and catalase) activities were determined with oxidative stress marker. There was a significant increase (p>0.05) in AChE and BChE activity with TBARS level of untreated group with reduced SOD and CAT activity. However, significant (p