Comparison of The Effects of Extra Virgin Olive Oil, Honey, and Combination on Blood Levels of HDL in Male White Rats (Rattus norvegicus) Sprague dawley Strain that Induced by High-Cholesterol Diet

Faddly Hendarsyah, Evy Kurniawaty, S Mustofa

Abstract


Hipercholesterolemia is a condition in which the blood cholesterol is increased beyond the normal threshold which is characterized by increased levels of total cholesterol especially Low Density Lipoprotein (LDL) and followed by a decreased in the levels of High Density Lipoprotein (HDL). One of the hipercholesterolemia prevention is by consuming Extra Virgin Olive Oil (EVOO) and honey that containing flavonoids compounds. Flavonoids proved to be able to increase HDL levels in the blood. The aim of this research is to know the influence of granting EVOO and honey to the level of blood HDL in male white rats (Rattus norvegicus) Sprague dawley strain that induced by high-cholesterol diet. This research is experimental research with post test only with control group design, using 25 male white rats that randomly selected and divided into 5 groups. Group K1 received a standard diet, K2 received 3 ml of cow's brain suspension, K3 received 3 ml of cow's brain suspension and 1.35 ml of honey, K4 received 3 ml of cow’s brain suspension and 1 ml of EVOO, K5 received 3 ml of cow’s brain suspension and combination of 1.35 ml honey and 1 ml EVOO. The research results obtained average HDL levels K1 (27,43); K2 (19,95); K3 (26,46); K4 (23,90) K5 (30,59).  Conclusion of the research is the influence the granting of EVOO, and the combination of honey and EVOO, but there was no effect of giving honey to increased levels of HDL blood.

Key words : EVOO, high-cholesterol diet, HDL, honey.

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