The effect of cacao beans extracts administration on SOD and ox-LDL concentration in oxidative stress conditioned rats

Ida Ayu Dewi Wiryanthini , I Gusti Ayu Dewi Ratnayanti, IWG Sutadarma

Ida Ayu Dewi Wiryanthini
Biochemistry DepartmentFaculty of medicine Udayana University. Email: dewiryanthini@yahoo.com

I Gusti Ayu Dewi Ratnayanti
Histology Department Faculty of medicine Udayana University

IWG Sutadarma
Biochemistry DepartmentFaculty of medicine Udayana University
Online First: August 04, 2017 | Cite this Article
Wiryanthini, I., Ratnayanti, I., Sutadarma, I. 2017. The effect of cacao beans extracts administration on SOD and ox-LDL concentration in oxidative stress conditioned rats. Bali Medical Journal 6(3): S18-S21. DOI:10.15562/bmj.v6i3.723

Background: Psychosocial stress is one of the consequences of modern lifestyle changing and one of the potential cause of the oxidative imbalance. One of the most popular and effective methods to counter oxidative stress is by consuming antioxidant rich food or supplements. One of a potential source of natural antioxidant is cacao bean due to its rich flavonoids content such as epicatechin, catechin, and procyanidin. Thus, our research aimed to evaluate its antioxidant capacity, focusing on its effect on the level of SOD and ox-LDL in oxidative stress-conditioned-rat. Methods: An experimental Pre and Post Test Control Group Design we conducted using 20 4-months old male Wistar rats which were divided into four groups and three groups (P1-P3) were treated with 70 mg, 140 mg, and 280 mg cacao bean extract while P0 act as a control. Plasma SOD level was examined in Food and Nutrient Study Center of Gadjah Mada University using the technique from Randox Laboratories while ox-LDL evaluation was conducted in Biochemistry Department Udayana University using ELISA with absorbance reading at 450 nm. Results: SOD level begins to significantly increase at dosage 140 mg and continue to rise to 280 mg dose. Meanwhile, the ox-LDL level showed an interesting pattern. In P0, the level of ox-LDL at the end of the study showed a steep increase from 75.62 to 79.17 mg/dL. Meanwhile, all of the treatment group showed a significant decrease in the level of ox-LDL beginning at 70 mg dose and continuously decrease when the dose was doubled (140 mg). However, there were no differences in the level of ox-LDL between 140 mg dose of 280 mg. All the differences were statistically significant. Conclusion: In conclusion, cacao bean extract is a potent antioxidant agent also has a great capacity to significantly lowering plasma ox-LDL level.

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