The influence of aqueous extract of roselle (Hibiscus sabdariffa) calyx on blood cholesterol level and body weight in rats

Marsalina M, Samigun, Hardjanti ES. 2011. The influence of aqueous extract of roselle (Hibiscus sabdariffa) calyx on blood cholesterol level and body weight in rats. Biofarmasi 9: 43-49. This study aimed to investigate the influence of aqueous extract of roselle calyx on blood cholesterol level and body weight in rats. This experimental research was arranged as a pre and post-test controlled group design. Thirty Sprague-Dawley rats, with 3 months of age and 250 g in average weight, were used as an animal model. Those rats were grouped equally into five groups, i.e. negative control (aquadest), positive control (0.26 mg lovastatin/200 g body weight of rats/2 mL), the first dose of aqueous extract of roselle calyx (65 mg/200 g/2 mL), the second dose of aqueous extract of roselle calyx (130 mg/200 g/2 mL), and the third dose of aqueous extract of roselle calyx (195 mg/200 g/2 mL). The measurement of rat blood cholesterol level was conducted before and after treatment, while the rat body weight was measured once a week. The result of this study was analyzed by using one-way ANOVA statistical test. The one-way ANOVA statistical test showed no significant difference on reducing blood cholesterol level with p=0.327 (p>0.05) and body weight in rat with p=0.154, p=0.214, and p=0.938 (p>0.05). This study concluded that the aqueous extract of roselle calyx has no influence on lowering blood cholesterol level and body weight in rats.

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Inhibition body weight gain and blood cholesterol level by soursop leaves aqueous extract (Annona muricata l.)

Obesity Research & Clinical Practice ◽

10.1016/j.orcp.2013.08.087 ◽

2013 ◽

Vol 7 ◽

pp. 34

Author(s):

L. Yuniarti ◽

M.K. Dewi ◽

U.A. Lantika

Keyword(s):

Body Weight ◽

Weight Gain ◽

Cholesterol Level ◽

Aqueous Extract ◽

Body Weight Gain ◽

Blood Cholesterol ◽

Annona Muricata ◽

Blood Cholesterol Level

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PERBEDAAN TINGKAT KONSUMSI DAN KADAR KOLESTEROL DARAH ANTARA PEROKOK DAN NON PEROKOK

The Indonesian Journal of Public Health ◽

10.20473/ijph.v14i2.2019.246-255 ◽

2019 ◽

Vol 14 (2) ◽

pp. 243

Author(s):

Dina Fahmawati

Keyword(s):

Food Intake ◽

Cholesterol Level ◽

Smoking Habit ◽

Harmful Effect ◽

Blood Cholesterol ◽

P Value ◽

Blood Cholesterol Level ◽

Cross Sectional ◽

Significant Difference ◽

The Difference

Cigarette smoke contains nicotine which disturbs health. Nicotine is capable of reducing the taste of food, so there is appetite suppressant. The ability of nicotine in increasing blood liposuction process can affect the increase in blood cholesterol level. The research aims to study the difference between food intake and blood cholesterol level between smokers and non-smokers. This study was a comparative observational analytic study using cross-sectional design. The data of particular subjects and smoking habit were obtained from the questionnaire. The food intake was obtained by interview using 2x24 hours food recall form while the blood cholesterol level was obtained by blood sampling which was then analyzed using laboratory test. The subjects were 13 smokers and 13 non-smokers, taken by simple random sampling. The data were analyzed by Independent t-Test. The results have suggested that the difference in the average food intake and blood cholesterol level between smokers and non-smokers were not significant. The substantial average difference was found in the level of cholesterol intake, so the statistical test has showed a significant difference, p-value = 0.005 < α(0.05). Smoking has a harmful effect for health so people must decrease its consumption or stay abstinent from it. The longer human get exposed to cigarette, the more susceptible they get the illness from it.

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Nutritional Value of Lime and Lemon in Hypercholesterolaemic Induced Rats

Asian Journal of Medical Sciences ◽

10.3126/ajms.v3i1.5450 ◽

2013 ◽

Vol 3 (1) ◽

pp. 13-16

Author(s):

Anslem O Ajugwo ◽

Tosan Erhabor ◽

Tom Mokogwu ◽

Kester Digban ◽

Godwin Ojieh ◽

...

Keyword(s):

Body Weight ◽

Cholesterol Level ◽

Nutritional Value ◽

Egg Yolk ◽

Blood Cholesterol ◽

Control Group ◽

Albino Rats ◽

Blood Cholesterol Level ◽

Medical Sciences ◽

State Water

OBJECTIVE: People generally use lime and lemon when weight reduction is anticipated. This work was carried out to determine the effect of these fruits in hypercholesterolaemic induced rats. MATERIALS AND METHOD: Sixteen (16) albino rats were used and grouped into four groups of four (4) each. The rats were allowed to acclimatize and fed with egg yolk for seven days to induce hypercholesterolaemic state. Water, lemon, lime and lime+lemon were administered to these groups respectively. Cholesterol level was analyzed in all the groups after two (2) weeks of the administration of the fruits. RESULTS: The result showed a statistical decrease in the groups treated with lime, lemon and lime+lemon. The lime+lemon group showed a more significant decrease (p<0.05) in both cholesterol level and body weight when compared with the control group and other groups. This reduction may be as a result of the contents of the fruits. CONCLUSION: It can therefore be concluded that lime and lemon helps in the lowering of blood cholesterol level and body weight. DOI: http://dx.doi.org/10.3126/ajms.v3i1.5450 Asian Journal of Medical Sciences 3(2012) 13-16

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Pengaruh Pemberian Berbagai Olahan Telur terhadap Kadar Kolesterol Total Darah Mencit

Jurnal Kesehatan Andalas ◽

10.25077/jka.v5i3.572 ◽

2016 ◽

Vol 5 (3) ◽

Author(s):

Putri Mira Magistri ◽

Rismawati YaswiR ◽

Yustini Alioes

Keyword(s):

Body Weight ◽

Total Cholesterol ◽

Cholesterol Level ◽

Cholesterol Content ◽

Blood Cholesterol ◽

Blood Cholesterol Level ◽

Total Blood ◽

Cholesterol Levels ◽

Randomized Design ◽

Total Blood Cholesterol

AbstrakMasyarakat menggunakan berbagai cara pengolahan sebelum mengonsumsi telur yang dapat berpengaruh terhadap kadar zat gizi yang terkandung didalamnya, termasuk kadar kolesterol dalam telur yang juga akan mempengaruhi kadar kolesterol dalam darah. Tujuan penelitian ini adalah menentukan pengaruh pemberian berbagai olahan telur terhadap kadar kolesterol total darah mencit. Penelitian menggunakan 24 ekor mencit (Mus musculus) jantan albino umur 3 – 4 bulan dengan berat badan sekitar 30 – 40 gram. Jenis kandang yang digunakan adalah kandang kotak (box) sebanyak 24 unit dengan ukuran 28x30x20 cm. Metode yang digunakan ialah eksperimen dengan Rancangan Acak Lengkap (RAL) terdiri dari 6 unit perlakuan, yaitu unit perlakuan K (Kontrol), unit perlakuan A (telur mentah), unit perlakuan B (telur goreng), unit perlakuan C (telur rebus), unit perlakuan D (telur setengah matang) dan unit perlakuan E (telur asin). Dosis perlakuan adalah 1,56ml/20gram berat badan/mencit dan masing-masing perlakuan diulang 4 kali. Parameter yang diukur adalah kadar kolesterol total darah mencit. Hasil analisis keragaman menunjukan bahwa pemberian berbagai olahan telur memberikan pengaruh berbeda sangat nyata (P<0.01) terhadap kadar kolesterol total darah mencit. Berdasarkan hasil penelitian dapat disimpulkan bahwa rerata kadar kolesterol total darah mencit setelah diberikan berbagai olahan telur adalah telur mentah 106.96 mg/dl, telur goreng 143.53 mg/dl, telur rebus 194.50 mg/dl, telur setengah matang 180.91 mg/dl, dan telur asin 158.27 mg/dl.Kata kunci: olahan telur, kadar kolesterol total darah, mencit AbstractPeople use various methods of processing before consumption eggs which can affect the levels of nutrients contained in, including cholesterol content which can also affect the levels of total cholesterol in blood. The objective of this study was to determine the effect of giving a variety of processed egg on total cholesterol levels of mice. The experiment used 24 male albino mice (Mus nusculus) age 3 – 4 months old with 30 – 40 grams of body weight. The den used was 24 units of box with size of 28x30x20 cm. The experiment used Completely Randomized Design (CRD) consist of 6 treatment units which was K (control), A (raw egg), B (fried egg), C (boiled egg), D (soft-boiled egg), and E (salted egg). The dosage was 1.56 ml/20 grams of body weight/mice and 4 replication for each treatment units. The parameter measured was total blood cholesterol level of mice. Results of analysis of variance showed that giving of a variety of processed egg gave highly significant effect (P <0.01) on total blood cholesterol levels of mice. Based on the results of this study, it can be concluded that the average total blood cholesterol levels of mice after giving of various preparations of eggs is as follows: raw eggs 106.96 mg / dl, fried eggs 143.53 mg / dl, boiled eggs 194.50 mg / dl, soft-boiled eggs 180.91 mg / dl, and salted egg 158.27 mg / dl..Keywords: processed egg, total blood cholesterol level, mice

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Influence of simvastatin on bone regeneration of tibial defects and blood cholesterol level in rats

Brazilian Dental Journal ◽

10.1590/s0103-64402006000400001 ◽

2006 ◽

Vol 17 (4) ◽

pp. 267-273 ◽

Cited By ~ 21

Author(s):

Ana Lia Anbinder ◽

Juliana Campos Junqueira ◽

Maria Nadir G. Mancini ◽

Ivan Balducci ◽

Rosilene Fernandes da Rocha ◽

...

Keyword(s):

Cholesterol Level ◽

Bone Repair ◽

Plasma Cholesterol ◽

Subcutaneous Administration ◽

Blood Cholesterol ◽

Blood Cholesterol Level ◽

Water Group ◽

Routes Of Administration ◽

Cholesterol Levels ◽

Significant Difference

The purpose of this study was to evaluate the effects of simvastatin, by oral or subcutaneous administration, on tibial defects regeneration and blood cholesterol level in rats. A surgical defect was made on the right tibia of 40 male animals assigned to 4 groups (n=10), based on two routes of administration and on the use or not of simvastatin: subcutaneous injection of simvastatin (7 mg/kg) (group AT) or only the vehicle of drug suspension (group AC), above the defect area, for 5 days; and 20 mg/kg of simvastatin macerated on water (group BT) or only water (group BC), orally, daily, during the whole observation period. The animals were sacrificed after 15 or 30 days, when blood samples were analyzed to check plasma cholesterol levels. Tibiae were removed and, after decalcification and routine laboratorial processing, histological and histomorphometrical analyses were carried out. ANOVA was used for statistical analysis at 5% signficance level. The histological and histomorphometrical analyses showed significant differences only between the experimental periods (p<0.05). Animals sacrificed after 30 days showed better bone repair (p<0.05). There was no statistically significant difference (p>0.05) for blood cholesterol levels between the groups. In conclusion, simvastatin administration either orally or subcutaneously did not improve bone repair of experimental tibial defects and did not alter blood cholesterol levels in rats.

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Effect of bitter melon and garlic on blood glucose level and blood cholesterol level in rats in diabetic condition

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v5i3.39580 ◽

2018 ◽

Vol 5 (3) ◽

pp. 359-363 ◽

Cited By ~ 1

Author(s):

Rupaly Akhter ◽

Imrul Hasan Rasel ◽

Mohammad Saiful Islam

Keyword(s):

Body Weight ◽

Blood Glucose ◽

Blood Glucose Level ◽

Dose Rate ◽

Cholesterol Level ◽

Glucose Level ◽

The Body ◽

Blood Cholesterol ◽

Bitter Melon ◽

Blood Cholesterol Level

The aim of this research was designed to investigate the single and combine effect of bitter melon and garlic on blood glucose level and blood cholesterol level in rats in diabetic condition. In this study 60 rats (12 normal rats and 48 alloxan induced diabetic rats) was used for trials. The rats were divided into 5 groups for each trial, each containing 12 individuals as follows: First group was normal control (A), Second group was diabetic control (B), third group was alloxan with bitter melon treated (C). Group D was alloxan and Garlic treated and Group E was alloxan, bitter melon, garlic treated. Then alloxan injection was injected at the dose rate of 100mg/kg body weight intraperitoneally to each rate to induce diabetes in groups B, C, D and E. On 10th day blood glucose level, blood cholesterol level and the body weights were measured for the first time to ensure diabetic induction as well as hypercholesterolemia. Then all the rats of that group were kept for more 21 days for the treatment of hyperglycemia and hypercholesterolemia. During that period on Day 0, 7, 14 and 21st the body weight, blood cholesterol level and blood glucose level were measured. Aqueous extract of bitter melon and garlic were fed at a dose rate of 300mg/kg and 500 mg/kg body weight for 21 days in group C and D respectively and combine in group E. The blood sugar level and blood cholesterol level were reduced in bitter melon, garlic & combine treatment groups compare with untreated group. From these findings it is concluded that the combination of bitter melon and garlic can be used as anti-hyperglycemic and anti- hypercholesterolemic agent. Res. Agric., Livest. Fish.5(3): 359-363, December 2018

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The Effect of pineaple juice (Ananas comosus) on Blood Cholesterol Level of Rabbit (Oryctolagus cuniculus) hipercholesterolemia

Jurnal Medika Veterinaria ◽

10.21157/j.med.vet..v8i1.3343 ◽

2008 ◽

Vol 8 (1) ◽

Author(s):

Zuhrawati N. A.

Keyword(s):

Body Weight ◽

Total Cholesterol ◽

Cholesterol Level ◽

Blood Cholesterol ◽

Ananas Comosus ◽

Blood Cholesterol Level ◽

Total Blood ◽

Pineapple Juice ◽

Cholesterol Levels ◽

Total Blood Cholesterol

This study aims to know the effect of pineapple juice on blood cholesterol level of male hypercholesterolemic rabbits. A total of 12 local male rabbits aged 1-2 years with body weight ranging from 0.9-1.6 kg were used as sampel. Sample were divided randomly into 4 treatmentgroups, each group consisting of 3 replications. All rabbits were initially examined for the total cholesterol levels, before fed with a diet to makehypercholesterolemic. The rabbits were then fed with a mixture of 90% sugar solution as much as 6 gr/kg body weight and egg yolks as much as3 gr/kg body weight for 7 consecutive days using a stomach sonde, followed with re-examination of total cholesterol. Samples were thenadministered with pineapple juice on KI (10 g /kg BW), KII (20 g/kg BW), and KIII (30 g/kg), while the K0 as controls were not given pineapplejuice. After 10 days of administration of pineapple juice, rabbit blood was collected through the auricular vein for total cholesterol examinationusing the Chod-PAP. Data were analyzed by ANOVA completely randomized design (CRD) one way, and the difference between the treatmentgroup was examined using Duncan's multiple test. Results showed that the mean (±SD) of total blood cholesterol levels of rabbits (mg/dl) groupsK0, KI, KII, and KIII after the administration of pineapple juice in a row was 176.60 ± 57.10; 66.60±12.50; 63±17.70; and 57.60±24.80.Statistical analysis showed that treatment affect significantly (P0.05) to decrease total blood cholesterol levels of rabbits. In conclusion, theadministration of pineapple juice (Ananas comosus) for ten consecutive days can decrease blood total cholesterol of hypercholesterolemiarabbits.____________________________________________________________________________________________________________________Key words: diet cholesterol, pineapple juice, total cholesterol levels, rabbit

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