Effect of diets supplemented with Ethiopian pepper [Xylopia aethiopica (Dun.) A. Rich (Annonaceae)] and Ashanti pepper [Piper guineense Schumach. et Thonn (Piperaceae)] on some biochemical parameters in normal rats

This could be attributed to the phenolic contents and the in vitro antioxidant properties of the Ethiopian pepper and Ashanti pepper. However, dietary supplementation with 4% Ethiopian pepper showed the most promising protective potentials.