scholarly journals Effect of Nanoherbal Andaliman (Zanthoxylum acanthopodium) and Extra Virgin Olive Oil Combination on Preeclamptic Rats Liver Histology

2019 ◽  
Vol 7 (14) ◽  
pp. 2226-2231 ◽  
Author(s):  
Putri Cahaya Situmorang ◽  
Syafruddin Ilyas ◽  
Salomo Hutahaean ◽  
Rosidah Rosidah
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Negative Control ◽  
Pregnant Rats ◽  
Hydropic Degeneration ◽  
Significant Difference ◽  
The Mean ◽  
Hepatocyte Cells ◽  
Average Damage

BACKGROUND: Andaliman (Zanthoxylum acanthopodium) is a spice traditional Northen Sumatera, Indonesia and these fruits contain alkaloids, steroids and terpenoids. Extra Virgin Olive Oil (EVOO) contains antioxidants. Combination of this plant have activities to reduce preeclampsia. AIM: To know the safety of the combination of nano herbal andaliman and Extra virgin olive oil (EVOO) on preeclampsia patients’ liver. METHODS: Pregnant rats were made to have preeclampsia with 3 ml of NaCl 6% injections. This research consists of 5 groups: K- (negative control): normal pregnant rats, K+: preeclampsia rats; P1: PE rats were given nano herbal andaliman 1 ml EVOO / day / 20 gBW from the 13th to the 19th day of pregnancy, P2: PE rats were given nano herbal andaliman 100 mg/day / 200 gBW from the 13th to the 19th day of pregnancy, P3: PE was given the combination of 1 ml EVOO/day / 200 gBW and andaliman nano herbal 100 mg/day/200 gBW on the 13th day of pregnancy to the 19th day given orally. Then on the 20th day of pregnancy, the subjects were dissected. RESULTS: There were significant differences (p < 0.05) on the value of SGOT, SGPT, and the average damage of the hepatocyte cells except parenchymatous degeneration after being given the nano herbal andaliman and EVOO. The compared mean of normal hepatocytes cell, hydropic degeneration and necrosis value between all groups were p < 0.05 and p < 0.01 compared to (K-). The non-significant difference was found in the mean of parenchymatous degeneration between the groups (p = 0.058). CONCLUSION: The combination of nano herbal andaliman (Zanthoxylum acanthopodium) and EVOO affected the level of necrosis in hepatocyte cells on preeclampsia rats.

scholarly journals Extra Virgin Olive Oil Modulates Vasodilator Enzyme Level by Repairing Angiogenesis Function in Rat Model of Preeclampsia

2020 ◽  
Author(s):  
Yulia Silvani ◽  
Agnestia Naning Dian Lovita ◽  
Afniari Maharani ◽  
I Wayan Arsana Wiyasa ◽  
Hidayat Sujuti ◽  
...  
Keyword(s):  
Olive Oil ◽  
Rat Model ◽  
Enzyme Level ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Positive Control ◽  
Positive Control Group ◽  
Control Group ◽  
Pregnant Rats ◽  
Vegf Level

Objective: This study aimed to determine the effect of Extra Virgin Olive Oil (EVOO) on vasodilator enzyme by repairing angiogenic function in rat model of preeclampsia. Materials and methods: This research consisted of five groups; negative control (normal pregnant rats) group, positive control (preeclampsia rat model) group, preeclampsia rat model groups given EVOO in 3 different doses (0.5 ml/day, 1 ml/day, and 2 ml/day, respectively). Blood pressure measurements were carried out on day 12, 15, and 19 of pregnancy. After the rats were sacrificed, the placentas were collected to determine endothelial Nitric Oxide Synthase (eNOS) level of maternal plasma to determine soluble Fms-like Tyrosine Kinase 1 (sFlt-1) and Vascular Endothelial Growth Factor (VEGF) level. Results: There were significant higher sFlt-1 level (p < 0.001), lower VEGF level (p = 0.009), and lower eNOS level (p = 0.034) between negative and positive control groups. After EVOO administration, sFlt-1 level was lower in dose 1 and 2 groups but higher in dose 3 group in accordance with VEGF and eNOS levels that were increasing both in dose 1 and dose 2 groups but decreasing in dose 3. There were significant differences between positive control and dose 1 (p = 0.015) and dose 2 (p = 0.001) in sFlt-1 level. None of all dose groups were statistically different with positive control group in VEGF level (dose 1 p = 0.601; dose 2 p = 0.297; dose 3 p = 0.805). eNOS levels of all dose groups were statistically different from that of the positive control group (dose 1 p = 0.014; dose 2 p = 0.001; dose 3 p = 0.024). Conclusion: Administration of EVOO modulates eNOS as vasodilator enzyme by repairing the angiogenic function indicated by decreased sFlt-1 level and increased VEGF in rat model of preeclampsia.

scholarly journals The Effect of Using Different Levels of Thinner Olive Oil (Extra Virgin Olive Oil) on the Viability and Abnormality of Spermatozoa and pH of the Semen Duroc Pigs

2021 ◽  
Vol 3 (2) ◽  
pp. 55-66
Author(s):  
Stefanus Nahak ◽  
Agustinus Agung Dethan ◽  
Paulus Klau Tahuk
Keyword(s):  
Olive Oil ◽  
Ph Value ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
North Central ◽  
Randomized Design ◽  
The Mean ◽  
Completely Randomized Design ◽  
Different Levels

         This study aims to determine the effect of using different levels of thinner olive oil (extra virgin olive oil) on the viability and abnormality of spermatozoa and the pH of the semen of duroc pigs. The research took place in September 2020 in Noenebu, Tapenpah Village, Insana District, North Central Timor Regency, and the Laboratory of the Faculty of Agriculture, University of Timor. This study used a completely randomized design (CRD) with 4 treatments and 5 replications.  Treatment R1 consist of 10% tris solution, 10% olive oil, 80% semen; R2 treatment consist of 15% tris solution, 15% olive oil, 70% semen; R3 treatment consist of 20% tris solution, 20% olive oil, 60% semen, and R4 treatment consist of 25% tris solution, 25% olive oil, 50% semen. The results showed that the effect of different treatments was very significant (P <0.01) on the viability of spermatozoa. The mean spermatozoa viability of each treatment was R1 of 89 ± 2.57%, R2 of 76.9 ± 12.51%, R3 of 62.8 ± 3.11%, and R4 treatment of 41.2 ± 15, 38%. The spermatozoa abnormalities were significantly different (P <0.05). Where the abnormality of the spermatozoa in treatment R1 was 8.8 ± 1.30%, R2 was 10.4 ± 1.67%, R3 was 11.6 ± 1.81%, and R4 was 14.4 ± 3.78%. The degree of acidity (pH) of the semen was not significantly different between treatments. The pH value of each treatment was R1 of 7.92 ± 0.83, R2 of 8.04 ± 0.54, R3 of 7.96 ± 0.39; and R4 treatment of 8.06 ± 0.64. It can be concluded that the addition of 10% to 20% olive oil can maintain the viability and abnormality of duroc boar male spermatozoa. However, the use of olive oil up to 20% does not affect to degree of acidity of the semen produced.    

scholarly journals EFEKTIVITAS EXTRA VIRGIN COCONUT OIL DAN OLIVE OIL TERHADAP FUNGSI MEMORI DAN BELAJAR MENCIT

2019 ◽  
Vol 36 (3) ◽  
Author(s):  
Gorga Menak Sihombing ◽  
Rizna Tyrani Rumanti ◽  
Decky Gunawan
Keyword(s):  
Object Recognition ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Extra Virgin Olive Oil ◽  
Aluminium Chloride ◽  
Virgin Coconut Oil ◽  
Medium Chain Triglycerides ◽  
Object Recognition Test ◽  
Significant Difference

  THE EFFECT OF EXTRA VIRGIN COCONUT OIL AND OLIVE OIL TOWARD MEMORY AND STUDY FUNCTION IN MICEABSTRACTIntroduction: Dementia is a neurodegenerative syndrome caused by chronic progressive abnormality and multiple malfunctions of the noble functions especially in memory and learning. Medium chain triglycerides (MCT) and polyphenol in extra virgin coconut oil (EVCO) and extra virgin olive oil (EVOO) can increase cognitive function.Aim: To discover the effect of extra virgin coconut oil (EVCO), extra virgin olive oil (EVOO) on increasing memory and learning ability of mice that are induced by aluminium chloride (AlCl3).Methods: A true experimental study was conducted using a completely randomized and comparative design. Experimental subjects were 24 mice, divided into 4 groups: K1 (negative control, aquades), K2 (AlCl3 + aquades), K3 (AlCl3 + EVCO 30mL/kg/day), and K4 (AlCl3 +EVOO 30mL/kg/day). Aluminium chloride was given for 15 days, then continued by EVCO and EVOO for 15 days. The dependent variable was recognition index (RI) with object recognition test post treatment. Data was analyzed using ANOVA, continued by LSD test with α=0.05.Results: Recognition index between K3 and both K1 and K2 showed a highly significant difference, and RI between K4 and both K1 and K2 also showed a highly significant difference. K4 was better in increasing RI compared with K3 with significant difference.Discussion: Extra virgin olive oil and EVOO improved the learning function and memory of mice induced by AlCl3. Extra virgin olive oil worked better than EVCO, because EVOO contains polyphenols that can work as neuro- inflammation, neurotoxicity and neuronal dysfunction inhibitors, while EVCO contains MCT as the main energy source when nerve damage occurs.Keywords: Dementia, extra virgin coconut oil (oleum cocos), extra virgin olive oil (oleum olivae), learning, memoryABSTRAKPendahuluan: Demensia adalah sindrom neurodegeneratif yang timbul karena adanya kelainan yang bersifat kronis dan progresif disertai dengan gangguan fungsi luhur multipel terutama pada memori dan belajar. Medium chain triglycerides (MCT) dan polifenol pada extra virgin coconut oil (EVCO) dan extra virgin olive oil (EVOO) dapat meningkatkan fungsi kognitif.Tujuan: Untuk mengetahui efek pemberian EVCO, EVOO, serta membandingkan keduanya dalam meningkatkan fungsi memori dan belajar mencit yang diinduksi aluminium klorida (AlCl3).Metode: Penelitian dengan desain studi eksperimental sungguhan menggunakan rancangan acak lengkap dan bersifat komparatif, dengan subjek penelitian 24 ekor mencit Swiss Webster yang dibagi menjadi 4 kelompok: K1 (kontrol negatif, akuades), K2 (AlCl3 +akuades), K3 (AlCl3 +EVCO 30mL/kgBB/hari), dan K4 (AlCl3 + EVOO 30mL/kgBB/hari). Aluminium klorida diberikan selama 15 hari, dilanjutkan dengan pemberian EVCO dan EVOO selama 15 hari. Variabel respons adalah indeks rekognisi (IR), dengan object recognition test setelah perlakuan. Analisis data dengan ANOVA dilanjutkan uji LSD dengan α=0,05.Hasil: Perbandingan IR K3 dengan K1 dan K2 memiliki perbedaan yang sangat bermakna, sedangkan K4 dengan K1 dan K2 memiliki perbedaan yang sangat bermakna. Kelompok 4 lebih baik dalam meningkatkan IR dibandingkan K3 dengan perbedaan bermakna.Diskusi: Extra virgin coconut oil dan EVOO meningkatkan fungsi belajar dan memori mencit yang diinduksi AlCl3. Extra virgin olive oil lebih baik dibandingkan EVOO, karena EVOO mengandung polifenol yang dapat bekerja sebagai penghambat neuroinflamasi, neurotoksisitas, dan disfungsi neuron, sedangkan EVCO mengandung MCT sebagai kandungan utama yang berperan sebagai sumber energi utama bila terjadi kerusakan saraf.Kata kunci: Belajar, demensia, extra virgin coconut oil (oleum cocos), extra virgin olive oil (oleum olivae), memori  

scholarly journals Study of Combination of Nanoherbal Andaliman (Zanthoxylum acanthopodium) and Extra Virgin Olive Oil (EVOO) Effects in the Expression of Malondialdehyde (MDA), Heat Shock Protein-70 (HSP70) and Placental Histology of Preeclamptic Rats

2019 ◽  
Vol 25 (3) ◽  
pp. 205-220 ◽  
Author(s):  
Putri Cahaya Situmorang ◽  
Syafruddin Ilyas ◽  
Salomo Hutahaean
Keyword(s):  
Blood Pressure ◽  
Heat Shock ◽  
Heat Shock Protein ◽  
Olive Oil ◽  
Heat Shock Protein 70 ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Energy ◽  
Hsp 70 ◽  
Significant Difference

Background: Pre-eclampsia (PE) contributes to the second cause of maternal death in Indonesia. Andaliman is a typical spice of the Batak ethnic in Northern Sumatera Province, Indonesia. This study aimed to explore the potential of novel herbal medicine compound of nanoherbal andaliman and extra virgin olive oil (EVOO) as PE treatment. Methods: Nanoherbal andaliman was generated using High-energy Milling (HEM). The treatments were divided into the following five groups: K- (control): pregnant rats; K+: PE model rats; P1: PE model rats + 0.45 g of EVOO/200 g BW on the 13th–19th day of pregnancy; P2: PE model rats + nanoherbal andaliman 100 mg/200 g BW on the 13th– 19th day of pregnancy; and P3: PE model rats + combination of 0.45 EVOO/200 g BW and nanoherbal andaliman 100 mg/200 g BW on the 13th–19th day of pregnancy. Rats were dissected on the 20th day of pregnancy. The observed parameters were blood pressure, proteinuria, malondialdehyde (MDA), Heat Shock Protein-70 HSP-70 and histology of placenta. Results: A significant difference was noticed (p<0.05) in blood pressure, proteinuria, foetal weight, haematocrit, erythrocytes and trophoblastic cells after the administration of combined nanoherbal andaliman and EVOO. No significant differences in placental weight, foetal number, leukocytes, MDA and HSP-70 were found (p>0.05). Conclusion: The combination of nanoherbal andaliman and EVOO decreased systolic blood pressure and induced the expression of MDA and HSP-70, as well as placental histology of pre-eclamptic rats.

scholarly journals Efektifitas Pemberian Minyak Zaitun Ekstra Virgin Terhadap Kadar Glukosa Darah Tikus Wistar Jantan Dengan Induksi Hiperglikemia

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Sri Lestari Dwi Astuti ◽  
Yeni Tutu Rohimah
Keyword(s):  
Blood Glucose ◽  
Blood Glucose Level ◽  
Olive Oil ◽  
Glucose Level ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Negative Control Group ◽  
Negative Control ◽  
Control Group ◽  
Standard Diet

Background: The global population of diabetes mellitus tends to increase every year. This is related to the increased of population numbers, lifestyle, increased prevalence of obesity and less physical activity (Smeltzer & Bare, 2002). Olive oil is a functional diet because it is rich of monounsaturated fatty acids (MUFA), especially oleic acid (70% - 80%), contains antioxidants and polyphenol compounds. Polyphenols are α-amylase enzyme inhibitors that have function in the breakdown of carbohydrates, so that the level of blood glucose in hyperglycemia can be lowered (Astrawan made, Wresdiyati Tutik, Nasution Nurlayla Amas, 2015). The goal of this study is to examine the effectiveness of extra virgin olive oil to blood glucose level. Method:This study used experimental laboratory study with post test only control group design. The independent variable was the extra virgin olive oil, while the dependent variable was the blood glucose level. The samples were 32 healthy 8 weeks old white male wistar strain rats with the weigh between 180 mg - 200 mg. It divided into 3 groups, the negative control group was fed with standard diet, the positive control group was fed with standard diet and 1 ml fructose for 4 weeks, the treatment group was fed with standard diet, 1 ml fructose and 0.5 gr extra virgin olive oil for 4 weeks, on the fifth week the fructose was increased into 4 ml/day for the next 4 weeks, on the 52nd day the blood glucose level was checked after it was fasted for 6 hours. The data analysis used t-test and Mann Withney test with α = 0.05. Result: The blood glucose level average of the positive control group was 309.57 ± 120.12, the blood glucose level average of the negative control group was 111.85 ± 10.57, the blood glucose level average of the treatment group was 115.12 ± 12.25. Conclusion: Giving the extra virgin olive oil can effectively lower the blood glucose level on the male wistar rats.

scholarly journals Curcumin Minimises Histopathological and Immunological Progression in the Ankle Joints of Collagen-Induced Arthritis Rats

2020 ◽  
Vol 15 (2) ◽  
pp. 26-36
Author(s):  
Taty Anna Kamarudin. ◽  
Keyword(s):  
Olive Oil ◽  
Inflammatory Diseases ◽  
Negative Control ◽  
Sprague Dawley ◽  
Collagen Induced Arthritis ◽  
Sprague Dawley Rats ◽  
Significant Difference ◽  
Ankle Joints ◽  
The Mean ◽  
Random Groups

Curcumin is a traditionally used spice with a potential to treat various inflammatory diseases including arthritis. This study was aimed at observing curcumin’s effects on the histopathological progression and interleukin-1β (IL-1β) levels in collageninduced arthritis (CIA). Thirty male Sprague-Dawley rats (150+50 g) were divided into five random groups. A group was assigned as the normal control (CTRL), while the remaining were subcutaneously immunised with 150 μg of collagen emulsion on day 0. CTRL and CIA-Curcumin-d0 groups were supplemented daily with olive oil (1 ml/kg) and curcumin (110 mg/ml/kg) from day 0, respectively. The CIA-OV (negative control), CIA-Beta and CIA-Curcumin-d14 groups were given daily supplementation of olive oil (1 ml/kg), Betamethasone (0.5 mg/ml/kg), and curcumin (110 mg/ml/kg) from day 14, respectively. The daily oral supplementations continued until day 42. The study showed that CIA-Beta (**P<0.05) and CIACurcumin- d0 (**P=0.01) groups had significantly lower mean histological scores compared to CIA-OV, respectively. Serum IL-1β levels for CIA-Beta and CIACurcumin- d0 were not significantly raised on day 42 as to compared to day 0, and the mean increment of IL-1β levels from day 0 to day 42 were significantly lower (**P≤0.01) for all the CIA groups compared to CIA-OV. There was no significant difference in both mean histological scores and IL-1β levels of CIA-Curcumin-d0 compared to CIA-Beta. Early supplementation of curcumin could potentially minimise disease progression of CIA in rats.

scholarly journals A POWERFUL ELISA TECHNIQUE TO TEST THE POTENTIAL OF EXTRA VIRGIN OLIVE OIL IN REDUCING TNF-Α LEVEL AND EDEMA VOLUME IN MALE Rattus norvegicus EXPOSED TO CARRAGEENAN

2020 ◽  
Vol 2 (1) ◽  
pp. 1-10
Author(s):  
Andina Putri Aulia ◽  
Suprapto Maat ◽  
Aryati
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volume Percentage ◽  
Treatment Groups ◽  
Edema Volume ◽  
Group I ◽  
Tnf Α ◽  
Significant Difference ◽  
Anti Inflammatory

Extra virgin Olive oil is extracted from fruit that can be used as anti-inflammatory agent. This research aimed to test the potential of extra virgin olive oil in reducing edema volume and TNF-α plasma in carrageenan-induced rats. This research was purely experimental research with the post test control group design. A total of twenty eight Wistar rats were divided randomly into four treatment groups. Group I was a control negative group, while the group II, III, and IV were orally administered with extra virgin Olive oil at the dose of 0.9 ; 1.8 ; 2.7 mL/day, respectively. Paw edema was measured one hour before the rats was induced to carrageenan and every hour until four hours after it was induced to carrageenan. TNF-α plasma was measured at four hours. Analysis of the data was done by calculating the presentation of edema inhibition in every group, then the data was statistically analyzed by Anova, Repeated Anova, LSD and Kruskal Wallis test with 95% confidence interval. The result showed that extra virgin olive oil has an anti-inflammatory effect. The highest decrease in edema volume percentage was in group III (14.21%). There was a significant difference in the edema volume of all treatment groups at each time of the experiment with TNF-α value (p < 0.05). In conclusion, the administration of extra virgin olive oil can lower the volume of carrageenan-induced edema in rats depend on the dose. Also, the administration of extra virgin olive oil can be dose-dependent in reducing the levels of TNF-α in carrageenan-induced edema in rats.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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