Electrolytes

The present study was designed to assess the blood electrolytes (Sodium, potassium, chloride, calcium and phosphate) values in healthy volunteers and some malaria patients of males and females categories and to compare between them. The study aimed to examine possible changes in electrolyte levels of healthy volunteers and malaria patients in University of Port Harcourt Teaching Hospital. The subjects were 120 healthy staff and student adults between 18-50 years of the University community and 120 patients of the University teaching hospital randomly selected. 5mls of blood sample were collected separately from ante cubital vein of each of the study subjects. The serum electrolytes determined were sodium, potassium and chloride (Ion Selective Electrode method); calcium (Randox method) and phosphorus (Phosphomolybdate method).  Measurements of results were analyzed using statistical data analysis. The mean values of Sodium, potassium, chloride and calcium in healthy volunteers were higher compared to those of malaria patients. Phosphorous were higher in the malaria patients compared to the healthy volunteers. The results obtained showed a significant difference at p < 0.05 significant level between healthy and malaria individuals for various blood electrolytes. We can thus conclude that healthy volunteers and malaria patient blood electrolytes is significantly different.

Evaluation of the nutritive and electrolyte values of edible plants is currently essential for human nutrition and safety. This work assessed the proximate and mineral composition of the leaves of Chaya plant (Cnidoscolus aconitifolius) consumed in Niger Delta Nigeria for medicinal and nutritional purposes. Chaya is commonly known in this southern area of Nigeria as ‘hospital is too far’ or ‘ogwu obala’. The study showed that the dried leaves of the plant contain 47.03 ±1.02% of nitrogen free extract; 33.04± 3.14% of crude fibre; 7.03±0.23% of crude fat; 4.03±0.67% of crude protein, while moisture and ash made up 6.10±1.10% and 3.04±0.32%, respectively. A gram of the dried leaves yielded (in mg) 10±1.2, 20±1.6, 0.01±0.1, 100±5.3, 85±4.32, 18±2.1 and 50±2.3 of Iron, Phosphorus, Sodium, Potassium, Magnesium, Manganese and Calcium, respectively. The energy yield of the leaves was 258±4.5kcal/100 mg. These results suggested the comparative richness of the leaves in fibre, high nitrogen free extract (carbohydrate) and essential minerals. Properly prepared leaves are therefore recommended for daily consumption in order to supplement the recommended daily intake of nutrients and minerals and hence prevent nutritional and electrolyte deficiency disorders.