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All Journal Indonesian Journal of Global Health Research
Sampurna Sampurna
Universitas Islam Sultan Agung

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The Effect of Combining Astaxanthin and Vitamin E on Neutrophils, Leukocytes, and Platelet Counts Sampurna Sampurna; Rita Kartika Sari; Herliana Junita; Nafisa Yasmin Suseno; Salsabila Tria Ramadhani
Indonesian Journal of Global Health Research Vol. 8 No. 2 (2026): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v8i2.1368

Abstract

Inflammation is a defensive response that eliminates lesions caused by injury and can be induced by 1% carrageenan, leading to increased blood neutrophil, leukocyte, and platelet counts. Astaxanthin and vitamin E are antioxidants with potential anti-inflammatory properties; however, the effects of their combination remain underexplored. This study evaluates the impact of combined astaxanthin and vitamin E administration on neutrophil, leukocyte, and platelet counts in white male Wistar rats using a carrageenan-induced inflammation model with a Post Test Only Control Group Design. Thirty white male Wistar rats were selected using a simple random sampling method and randomly assigned into three groups: KN (normal), KS (disease, induced with 1% carrageenan), and KP (treatment, receiving astaxanthin 0.72 mg/kgBW and vitamin E 24.1 mg/kgBW with 1% carrageenan). Following treatment, neutrophil, leukocyte, and platelet counts were measured using a hematology analyzer and subjected to normality and homogeneity testing, followed by parametric and nonparametric analyses with post hoc testing. The results show that combining astaxanthin and vitamin E has an anti-inflammatory effect by lowering neutrophil, leukocyte, and platelet counts in carrageenan-induced male Wistar rats.
The Effect of Combining Astaxanthin and Vitamin E on IL-1, IL-6, And CRP Levels Sampurna Sampurna; Rita Kartika Sari; Mutiara Hanif Syafitri; Nafla Aqilah; Saskia Febrian Dwi
Indonesian Journal of Global Health Research Vol. 8 No. 3 (2026): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v8i3.1419

Abstract

Carrageenan-induced inflammation binds to TLR-4, activating the NF-kβ pathway, which attracts macrophages to release proinflammatory cytokines, Interleukin-1 and Interleukin-6, leading to the production of CRP. Astaxanthin and vitamin E have anti-inflammatory effects, but their combined effects are poorly studied. This study examines whether astaxanthin combined with vitamin E reduces IL-6, IL-1, and CRP levels in male Wistar rats induced by carrageenan. This experiment used a post-test-only control-group design with groups: KN (standard feed), KS (1% carrageenan induction), and KP (combination of 0.72 mg/kgBW astaxanthin and 24.1 mg/kgBW vitamin E). ELISA was performed 24 hours after carrageenan induction. Parametric data analysis was performed, followed by a post hoc test. The results showed that IL-1 levels were highest in KS (1.61 pg/mL), followed by KP (0.42 pg/mL) and KN (0.28 pg/mL). Statistical analysis (one-way ANOVA and post hoc tests) identified significant differences among all groups (p<0.05). IL-6 levels decreased in KP (58.67 pg/mL) compared to KS (98.83 pg/mL). CRP levels were highest in KS (2.35 ng/mL), followed by KP (1.01 ng/mL) and KN (0.75 ng/mL), with KS showing a significant increase compared to KN (p<0.05). From these results, it can be concluded that the combination of astaxanthin and vitamin E has an anti-inflammatory effect on IL-6, IL-1, and CRP levels in male Wistar rats induced by carrageenan.
Co-Authors Herliana Junita Mutiara Hanif Syafitri Nafisa Yasmin Suseno Nafla Aqilah Rita Kartika Sari Salsabila Tria Ramadhani Saskia Febrian Dwi