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Journal : Universa Medicina

Honey improves lipid profile of diet-induced hypercholesterolemic rats Nurmasitoh, Titis; Pramaningtyas, Miranti Dewi
Universa Medicina Vol 34, No 3 (2015)
Publisher : Faculty of Medicine, Trisakti University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18051/UnivMed.2015.v34.177-186

Abstract

BackgroundCoronary heart disease (CHD) is a major cause of morbidity and mortality throughout the world, including Indonesia. One of the risk factors for CHD is hypercholesterolemia. One of the natural products that has been developed for the treatment of hypercholesterolemia is honey. Honey contains fructooligosaccharides, various vitamins, minerals, and enzymes which are supposedly able to lower blood cholesterol levels. This research aimed to study the influence of honey on the levels of blood total cholesterol, triglyceride, and low density lipoprotein (LDL) levels in Wistar rats. MethodsThis study was of experimental post test control group design. Twenty-four male Wistar rats (Rattus norvegicus) were randomly divided into 4 groups. K1 was the negative control group (with normal diet), K2 was the positive control group (with high-fat diet), P1 was fed a high-fat diet for 7 days, followed by high-fat diet plus honey for the next 7 days. P2 was fed a high-fat diet for 7 days, followed by regular diet plus honey for the next 7 days. After completion of this treatment, total cholesterol, triglycerides, and LDL levels were measured by the cholesterol oxidase phenol+aminophenazone (CHOD-PAP) method using enzymatic spectrophotometry principles. ResultsThere were significant differences in total cholesterol, triglyceride, and LDL levels between all groups after day 15 (p<0.05). ConclusionHoney supplementation was able to reduce the blood levels of total cholesterol, triglycerides, and LDL. Honey supplementation accompanied by non-cholesterol feeds could more effectively lower total cholesterol, triglycerides, and LDL serum levels in Wistar rats.
Shortening tends to increase aortic foam cell count and wall thickness in male Wistar rats Lusiantari, Rokhima; Pramaningtyas, Miranti Dewi; Nurmasitoh, Titis; Pattimura, Rachmi Hidayati; Dewanti, Anggita
Universa Medicina Vol 37, No 1 (2018)
Publisher : Faculty of Medicine, Trisakti University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18051/UnivMed.2018.v37.13-18

Abstract

BackgroundShortening is widely used as raw material for bread and other foods. Hypercholesterolemia increases aortic arch foam cell formation and abdominal aortic wall thickness. This study aimed to determine the effect of shortening on the number of aortic arch foam cells and abdominal aortic wall thickness in rats.MethodsThis study was of experimental posttest control group design. Twenty four male Wistar rats were randomized into 4 groups. The negative control group (C-) received standard feed, the positive control group (C+) standard high-fat feed, group T1 shortening and standard feed at a ratio of 1:5 and group T2 shortening and standard feed at a ratio of 1:10. The interventions were given for 6 weeks through gavage. The foam cell count in the aortic arch and the thickness of the abdominal aortic wall were measured. One-way ANOVA test was used to analyze the data. ResultsThere was no significant difference in the mean foam cell count of the aortic arch between the four groups C- (7.17 ± 4.17), C + (9.33 ± 7.01), T1 (11.83 ± 4.88) and T2 (9.33 ± 6.80) (p=0.598). The mean thickness of the abdominal aortic wall between the four groups C- (741.98 ± 60.67μm), C + (714.29 ± 90.59μm), T1 (838.90 ± 75.86 μm), and T2 (749.88 ± 99.37μm) also was not significantly different (p=0.110).Conclusion Shortening tends to increase the foam cell count of the aortic arch and the thickness of the abdominal aortic wall of rats.