Question

In some regions where malaria is endemic (ie. The Middle East), fava beans are a staple food. Fava beans are now known to contain two glycosides called vicine and convicine. It is believed that the aglycone components of these substances, called divine and isouramil, respectively, can oxidize GSH. Individuals who eat fresh fava beans are protected to a certain extent from malaria. A condition known as favism results when some glucose-6-phosphate dehydrogenase-deficient individuals develop a new severe hemolytic anemia after eating the beans. Explain why.

Answer 1

HI Answer:

Glucose-6-phosphate dehydrogenase (G6PD) is the enzyme which helps the red blood cells to do their work properly. This enzyme also protects red blood cells from the substances which are present in the blood itself and can potentially harm the cells. The deficiency of G6PD is a genetic disorder and commonly found in males. In the G6PD deficient person, either the red blood cells do not make enough G6PD or what they make that don’t work properly. Due to the deficiency of G6PD, red cells break apart and this breakdown of red blood cells in large quantity causes the hemolytic anemia having symptoms of dizziness, and tiredness. The G6PD deficient persons are sensitive to certain type of foods and drugs such as fava beans and sulpha drugs.

When a G6PD deficient person eats fava beans, then the reactive oxygen species level (also known as nascent oxygen having higher reactivity) in his blood rises up to a significant level, which causes the fast destruction of red blood cells than the body’s replacement capacity. This condition is known as favism. This reduction in the quantity of RBC due to their destruction in the absence of G6PD in the body causes the hemolytic anemia.