Abstract

THE ANTI-EPILECTIC/ANTI-CONVULSIVE EFFECTS OF MUSTARD SEED EXTRACTS.

*Obeagu, Emmanuel Ifeanyi, Aloh, G.S., Odo Christian Emeka, Kanu, Stella Ngozika, Okpara, Kingsley Ezechukwu, Odo Matthew Chibunna, Nnamdi, Bernard Ogo

Abstract

This research work investigated the anti-epileptic/anti-convulsive properties of ethanol, chloroform and water extracts of brown mustard seed (Brassica junced) on penicillin-induced epileptic rabbits. The levels of plasma glucose, creatinine and calcium ions were measured before, during and after convulsive feats as indices of the effects of the extracts on convulsion. The mean values of serum glucose before, during and after convulsion were 102.90mg/100ml, 59.37mg/100ml and 80.51mg/100ml respectively. Those of creatinine were 4.11mmol/l, 4.1ImmoL/l and 4.11mmol/l respectively, while calcium ion level; before, during and after convulsive feats were 10.20mg/100ml, 6.5mg/100ml and 9.06mg/100ml respectively. The greatest efficacy was observed in animals treated with water extracts, followed by ethanol and the least was chloroform. The level of creatinine did not change within the period, and suggested that the muscular contractions did not exhaust all the available glucose (immediate source of ATP) during convulsive feats. All mustard seed extracts were found to have anti-convulsive effects.

Keywords: Anti-epileptic/anti-convulsive properties of ethanol, Brassica junced.