Effects of Theobroma cacao Pod Husk Extract on the Body Weight, Prothrombin Time and Fasting Blood Glucose of Staphylococcus aureusinduced Albino Rats

Abstract

The increasing burden of Staphylococcus aureus related skin diseases, has driven interest in plant-derived
compounds with therapeutic potential. Theobroma cacao pod husk is an agricultural by-product which has been
traditionally explored for medicinal purposes. This study evaluated the effect of Theobroma cacao pod husk extract
on the body weight, prothrombin time, and the fasting blood glucose in Staphylococcus aureus–induced albino rats.
Amelonado cocoa pods were processed as ash and blend powder, then extracted with 70% ethanol at room
temperature. Thirty-six albino rats were divided into four groups viz: treatment only group, infected and treated
group, infection only group and control group respectively. Infection was induced using Staphylococcus aureus,
after which varying concentrations of the extract were topically administered for consecutive 5 (five) weeks. A
marked elevation in the body weight of the treatment only group (142.33±0.15) was observed, when compared with
the infection only group (120.10±0.36). There was a significant decrease in prothrombin time at higher
concentrations of treatment only group (63.40 ± 0.56) when compared to the control group (76.60 ± 0.35).
Additionally, a significant reduction in the fasting blood glucose levels of the treated only group when compared to
the infection only group (91.67 ± 0.12) was observed. These findings therefore suggest that the Theobroma cacao
pod husk extract possess hematological- associated effects in Staphylococcus aureus–induced skin conditions.