Medicinal uses of Pepper fruits(Dennettia tripeta)(igbere)

Nigeria researchers have shown that eating pepper fruits could decrease the risk of blindness caused by glaucoma. THE season is here again! Pepper fruit is in town. It comes with the rains. It is spicy and peppery. The young leaves are chewed on account of their pungent spicy taste. The fruits, green at first then turning red, ripen in April and May have a peppery spicy taste and are chewed for this property. The fruit is held to be a good source of vitamin. Botanically called Dennettia tripetala, pepper fruit belongs to the plant family Annonaceae. It is called ako in Edo, nkarika in Ibibio, mmimi in Igbo, and ata igbere in Yoruba. But Nigerian researchers have demonstrated how a meal rich in pepper fruit reduces the risk of glaucoma by stabilizing the Intra Ocular Pressure (IOP) of the eye. The study titled Effect of Dennettia tripetela Seed Intake on the Intra Ocular Pressure (IOP) of normtensive Emmetropic Nigerian Igbos, was authored by researchers at the Department of Optometry Abia State University, Uturu. IOP is the pressure within the eyeball as a result of the constant formation and drainage of the aqueous humour. It is the internal pressure of which allows the eye to hold on to its shape and function properly. Intraocular pressure is controlled primarily by the rate of secretion or rate of drainage of the aqueous humour. These will be building up pressure leading to increased risk of optic nerve damage, a pathological condition called glaucoma. Glaucoma is rated as the second leading cause of vision loss worldwide. It is also estimated that 66.8 million people are affected by glaucoma worldwide and 6.7 million are bilaterally blind because of the disease. It was said to affect individuals of all age groups but is more prevalent after the fourth decade of life. Black subjects, in comparison with Caucasian subjects are known to have increased risk of optic nerve damage caused by glaucoma. IOP is essential in visual health because it sustains the metabolism of the cornea and lens. Generally, the normal range of IOP value is between 13mmHg to 21mmHg. IOP above these values are considered to be pathological resulting in glaucoma. According to the Abia State University study, results obtained showed that consumption of 0.75g of seed gradually reduced the mean IOP from 15.6mmHg to 11.20mmHg, (25.64 per cent reduction) after 60 minutes; and gradually reversed towards baseline value at 120mins-post ingestion. The mean induced change in IOP at 60 minutes was 4.00mmHg. The effect was found to be statistically significant. The researchers wrote: “Result obtained from this study showed that ingestion of 0.75g of reduced the Intra Ocular Pressure (IOP) of normotensive emmetropes though not sustained. At 30 minutes post consumption of pepper fruit, the IOP was reduced by 17.30 per cent (12.90mmHg) from the mean baseline of 15.60mmHg. This decrease in IOP was consistent at 60 minutes (a 25.64 per cent reduction 11.20mmHg) and then started reverting towards baseline. This decrease was therefore not found to be sustained after 60minutes post consumption of the seeds. The IOP returned almost to baseline after 120 minutes (a mean of 15.40mmHg) post ingestion of 0.75g. There was a statistically significant reduction of IOP after 30 minutes and 60 minutes. This reduction in IOP recorded was probably due to the ascorbic acid, magnesium, flavonoid, melatonin, thiamin, vitamin B, lipoid acid content of Ascorbic acid had been established to support the osmotic influx of water following osmolarity elevation of blood artificially leading to the fall in IOP. “The effect of flavonoid in IOP reduction is thought to be as a result of the reduction in excessive permeability of blood aqueous membrane within the eye. The presence of lipoic acid (fatty acid) probably helped in the reduction of IOP by increasing glutathione in red blood cells and lacrimal fluid of glaucomatous patients thereby reducing the IOP. “Finally, the presence of melatonin, thiamine (vitamin B) and vitamin B perhaps also contributed to the reduction in IOP. This is due to the fact that melatonin levels have been found to decrease in glaucomatous patient and normal diurnal rhythms of IOP fluctuation reflect melatoninrhythms. Since glaucoma has been found to be one of the leading causes of blindness worldwide the need for cheaper and acceptable adjuvant remedy becomes necessary Therefore ingestion should be encouraged as an adjuvant in the treatment of glaucoma.” According to a study published in African Journal of Food Science by researchers at the Department of Biochemistry, Federal University of Technology, Akure, Ondo State, pepper fruit is a well-known Nigerian spicy medicinal plant normally used in folk medicine to cure fever, cough, toothache, as well as a stimulant and in the preparation of some special dishes for pregnant and postpartum women. The study is titled “Changes in the total phenol content and antioxidant properties of pepper fruit (Dennettia tripetala) with ripening.” The researchers concluded: “The present study shows that unripe pepper fruit has higher antioxidant activities than the ripe pepper fruit, despite its lower total phenol content. Therefore, the physiological changes that accompanies ripening of pepper fruits that brings about changes in pigment would increase the total phenol, but decreases the antioxidant properties of pepper fruit.” . An epidemiological association between those who have a diet rich in fresh fruits and vegetable and a decreased risk of cardiovascular disease and certain forms of cancer has been recorded. Some communities in parts of Southern Nigeria also utilized the leaves and roots, in addition to the fruits for medicinal purpose. D. tripetala is used as masticators, which when chewed produces unique peppery effect. The peppery spicy taste of mature D. tripetala fruits usually serves as a mild stimulant to the consumer. The fruits are sometimes taken with kolanut, garden egg and palm wine in parts of Nigeria, especially in Southern part of Nigeria where it serves also for cultural entertainment of guests, particularly during coronation, new yam festivals, weddings and marriage festivals. D. tripetala fruit has also been reported to be used as spice in flavouring food, and as seasoning, which are added to prepared food such as meat, sausages, soups and vegetable. The peppery fruits of D. tripetala are applied to the food meant for pregnant women and are important in the diets of postpartum women, during which time it is claimed that spices and herbs aid uterine contraction. D. tripetala fruits contain important nutritive substances such as vitamins, minerals and fibre.