Tiger Nuts Alleviate Sickle Cell Crisis, Atherosclerosis.

Eating tiger nuts prevent crisis in
sickle cell patients and heart attack.
IT is widely known and consumed in
Nigeria by both adults and children. The
nuts can be eaten raw, roasted, dried, baked
or be made into a refreshing beverage
called kuunu.
Previous studies have shown that tiger nut
helps in preventing heart, thrombosis and
activates blood circulation. Thrombosis is
the formation of a blood clot inside a blood
vessel, obstructing the flow of blood
through the circulatory system.
Some studies have demonstrated how tiger
nut helps in preventing cancer, due to high
content of soluble glucose. It was also
found to assist in reducing the risk of colon
cancer. The nut is rich in energy content
(starch, fat, sugars and protein), mineral
(phosphorus, potassium) and vitamins E
and C. Tiger nut has also been shown to be
suitable for diabetic persons and also helps
in loosing weight.
However, recent findings suggest that
eating tiger nuts can provide soothing relief
in sickle cell anaemia and atherosclerosis
patients.
Scientifically, Cyperus esculentus, tiger nut
belongs to the plant family Cyperaceae. In
Nigeria, it is called isip akra in Efik, arigiza or
ayaa rigiza in Hausa, akihausa in Ibo, nebu
in Kanuri, efa in Nupe, ishoho in Tiv, imumu
ofio omu or erunsha in Yoruba.
Atherosclerosis (also known as
arteriosclerotic vascular disease or ASVD) is
a condition in which an artery wall thickens
as the result of a build-up of fatty materials
such as cholesterol.
Sickle-cell disease (SCD), or sickle-cell
anaemia (or anemia; SCA) or drepanocytosis,
is an autosomal recessive genetic blood
disorder, with over-dominance,
characterized by red blood cells that assume
an abnormal, rigid, sickle shape. Sickling
decreases the cells’ flexibility and results in
a risk of various complications. The sickling
occurs because of a mutation in the
haemoglobin gene. Life expectancy is
shortened, with studies reporting an
average life expectancy of 42 in males and
48 in females.
Nigerian researchers have demonstrated
the possible beneficial effect of C.
esculentus on sickle cell subjects. Until now,
C. esculentus is widely consumed in
southern Nigeria by sickle cell patients and
healthy persons alike, and there are
undocumented and unverified claims of
health improvements in sickle cell disease
persons who consumed these seeds
regularly.
The study titled “Proximate composition
and in-vitro anti-sickling property of
Nigerian Cyperus esculentus (tiger nut
sedge )” was published in Trees for Life
Journal.
The researchers include C.C. Monago and A.A.
Uwakwe of the Department of
Biochemistry, University of Port Harcourt,
Rivers State.
Results of this study have established the
seeds of C. esculentus consumed in
Southern Nigeria as very nutritious. The dry
seeds gave proximate values (percentage)
of 7.94, 27.54, 41.39 and 21.36 for protein,
lipid, carbohydrate and fiber respectively,
while the fresh seeds gave corresponding
values (per cent) of 3.94, 19.67, 16.19 and
15.60 for protein, lipid, carbohydrate and
fiber respectively. Compared to the
proximate values for some widely
consumed nuts already reported in
literature, the protein level of C. esculentus
(both dry and fresh) is quite low and within
the range for hickory nut (3.60 g), chestnut
(4.53 g), coconut (2.06g) and pine nut (6.81
g).
Cyperus esculentus, however, gave
relatively high levels of fiber (21.36 per cent
and 15.60 per cent for the dry and fresh
samples) in comparison with the amounts
reported for some other nuts. The existence
of a causal relationship between the
absence of fiber in a diet and the incidence
of a wide range of diseases in man, notably
diabetes mellitus, obesity and coronary
heart disease, has long been reported. The
consumption of significant quantities of C.
esculentus would therefore not constitute a
risk factor to such pathologic states.
The caloric value of C. esculentus (429.18
Kcal/100g for dry sample) shows it could be
a reliable source of energy and can thus
provide a large portion of the daily
requirement of 2,500 to 3,000 Kcals for
adults if large quantities are consumed, as is
usually the case in Southern Nigeria.
Results of the hemoglobin-S (HbS) gelation
experiment revealed that both the methanol
and aqueous extracts of C. esculentus
possess anti-sickling activity, with the
methanol extract having a more
pronounced anti-HbS gelation activity
(possibly as a result of some anti-sickling
liposoluble factor).
The researchers wrote: “This finding holds
some relevance especially towards a
possible nutritionally-based therapeutic
handling of sickle cell patients. The use of
indigenous plants in the management of
diseases has been a common practice over
the years. It has also been suggested that
the study and understanding of
ethnobotanical information, chemical
constituents of a plant and the therapeutic
application of the plant-based medicine will
help in understanding the efficacy of the
plant as a potent remedy, extending our
knowledge of the pharmacological activity,
active principle, dosage and administration.
C. esculentus has, in this work, been
established as both nutritious and
possessing anti-sickling activity, although
the active anti-sickling principles have yet
to be elucidated.
“Sickle cell disease remains the one disease
in which the role of nutrition in its etiology
has yet to be systematically addressed.
Considering the relative abundance and
nutritional quality of this seed plant (as
confirmed in this work), it is suggested that
sickle cell (HbSS) patients might be helped in
managing their condition by consuming
these seeds and/or their extracts. Further
clinical work must now be performed to
establish the safety and efficacy of such a
regime. ”
American researchers have demonstrated
that eating tiger nut reduces the risk of
developing atherosclerosis. The study titled
“ Dietary supplementation with Cyperus
esculentus L (tiger nut) tubers attenuated
atherosclerotic lesion in apolipoprotein E
knockout mouse associated with inhibition
of inflammatory cell responses ” was
published in American Journal of
Immunology.
The researchers wrote: “Atherosclerosis is a
pathological process, where recruitment of
mononuclear cells results in the growth of
fibro-fatty plaques. Apolipoprotein E (ApoE)
is a legend for the uptake of lipoproteins,
and deficiency of ApoE leads to the
accumulation of low-density lipoprotein
(LDL) ‘bad cholesterol.’ Utilizing ApoE-/-
mouse, which spontaneously develop
atherosclerosis on low-fat chow diets, the
present study showed that feeding these
mice on a diet supplemented with the whole
tubers of Cyperus esculentus L (tiger nut)
resulted in attenuation of the development
of atherosclerotic lesions.
“The anti-atherosclerotic effect was
associated with a decrease in the number of
monocytes, macrophages and dendritic cells
in blood, and the expression of IL-2R? and
LFA-1 by these cells. Further, in vitro
proliferation of blood and spleen cells from
tiger nut-fed ApoE-/- mice showed lower
proliferation in responses to ConA and LPS,
T and B cell mitogen, respectively. Further, in
vitro treatment of blood and spleen cells
with water or ethanol extracts of tiger nut
markedly increased their proliferation in
response to ConA. Collectively, these data
indicate that ingredients of tiger nut tubers
exhibit anti-inflammatory properties upon
inflammation, and immuno-stimulatory
effects in immuno-competent hosts. ”
Nigerian researchers have also investigated
the phytochemical composition of the tiger
nut tuber and the effect of the aqueous
extract on some biochemical parameters
such as blood glucose, serum protein,
albumin and cholesterol, white blood cells,
red blood cells, haemoglobin, erythrocyte
sedimentation rate and packed cell volume
were determined in rats administered
different concentrations of the extract.
The study titled “The Phytochemical
Composition and Some Biochemical Effects
of Nigerian Tigernut (Cyperus esculentus L.)
Tuber ” was published in Pakistan Journal of
Nutrition.
The researchers are from the Department of
Chemical Sciences, Novena University,
Ogume, Delta State; and Department of
Biochemistry, University of Nigeria, Nsukka,
Enugu State.
The researchers wrote: “From the result of
the phytochemical analysis, the presence of
alkaloids, cyanogenic glycosides, resins,
tannins, sterols and saponins were
observed in the raw tuber, however only
alkaloids, sterols and resins were observed
in the roasted tuber. Analysis of the anti-
nutrient composition yielded oxalates
(0.25±0.65 g/100 g), phytate (1.97±0.81
mg/100 g), saponins (0.88±0.02/100 g),
tannins (9.50±0.46 mg/100 g) and
cyanogenic glycosides (1.80±0.69 mg/100
g).
“Roasting numerically decreased the levels
of the anti-nutritive factors analysed. At the
end of the treatment period, the mean
weights of the animals increased. The blood
glucose level decreased significantly in
concentration dependent manner (p<0.05) and serum albumin level increased significantly in a concentration dependent manner (p<0.05) in the groups administered the different concentrations of the extract. “There was no significant effect (p>0.05) on
serum cholesterol and protein and on total
and differential white blood cell, red blood
cell, haemoglobin, packed cell volume and
erythrocyte sedimentation rate. The results
therefore indicate the absence of
undesirable effect in the use of the tiger nut
tuber even in the raw form at least at the
administered concentration and for the
duration of feeding. The findings are of
nutritional, health and industrial relevance
since the tuber is currently being used as
food in many homes in Nigeria. ”
According to The useful plants of west
tropical Africa Vol 1 by H. M. Burkill, a
number of preparations is made from the
tubers. Hausa of Northern Nigeria make a
sweetmeat. Very commonly the fresh tubers
are ground finely and the sappy liquid
strained off for boiling with wheat flour
and sugar. Constant stirring is necessary to
prevent lumping and cooking is continued
till the required sticky pap-like consistency
is reached. This is ‘tiger-nut milk’ or in
Ghana ‘atadwe milk.’ It must be eaten at
once as fermentation sets in quickly
rendering the preparation unfit to eat.
In S Europe (Portugal, Spain and Italy) the
plant is cultivated for the tubers for
consumption and for the preparation of a
frozen or chilled drink known as horchata
de chufas in Spain obtained by expressing
the sap and emulsified oils. In S Africa the
tubers are chewed to relieve indigestion
especially when accompanied by halitosis.
The tubers are added to food taken by
young Zulu girls to hasten the inception of
menstruation, and in China the tuber is
considered stimulant, stomachic, sedative
and tonic. In Senegal the rhizomes
(including the tubers) are taken in decoction
as a draught for stomach-troubles and as a
refreshing drink, while the leaves are
applied in a poultice to the forehead for
migraine.