Combination of capsaicin and vitamin E increase HDL and decrease LDL levels in hypercholesterolemic rats.

Daniel Agriva Tamba; Arta Farmawati; Rita Cempaka; Yogik Onky Silvana Wijaya; Haryo Bismantara; Aria Danurdoro

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Combination of capsaicin and vitamin E increase HDL and decrease LDL levels in hypercholesterolemic rats.

Author(s)

Daniel Agriva Tamba Department of Biochemistry, Faculty of Medicine, Gadjah Mada University, Yogyakarta, Indonesia

Arta Farmawati Department of Biochemistry, Faculty of Medicine, Gadjah Mada University, Yogyakarta, Indonesia

Rita Cempaka Department of Anatomic Pathology, Faculty of Medicine, Gadjah Mada University, Yogyakarta, Indonesia

Yogik Onky Silvana Wijaya Department of Biochemistry, Faculty of Medicine, Gadjah Mada University, Yogyakarta, Indonesia

Haryo Bismantara Department of Biochemistry, Faculty of Medicine, Gadjah Mada University, Yogyakarta, Indonesia

Aria Danurdoro Department of Biochemistry, Faculty of Medicine, Gadjah Mada University, Yogyakarta, Indonesia

Abstract

Cardiovascular disease was the most lethal disease in the world. Atherosclerosis was one of the factor that can lead to the development of cardiovascular disease. Low density lipoprotein (LDL) and high density lipoprotein (HDL) were often associated with atherosclerosis. LDL and HDL concentration can be modified by diet, such as capsaicin and vitamin E. In this study, 25 male Sprague Dawley rats were divided into 5 group, A, B, C, D and E. Each group had 5 rats. Group B, C, D, and E were rendered high fat diet (A.D. II standard diet, 10% lard, olive oil and yolk) for 14 days while group A was given standard diet. Group B was positive control and get no treatment, group C was given 1 mg/kg capsaicin for 14 days, group D was given 22 IU vitamin E. LDL and HDL concentration were measured before and after the treatment. LDL concentration decreased significantly and HDL concentration increased insignificantly after capsaicin treatment. LDL and HDL concentration were significantly increase after given 22 IU vitamin E. Combination of 1 mg/kg capsaicin and 22 IU vitamin E could also improve HDL concentration and reduce LDL concentration. Vitamin E gave the best effect when compare with capsaicin alone and the combination of capsaicin and vitamin E in increasing HDL concentration and reducing LDL concentration.

Publication Details

Page(s) 521-526

DOI DOI not available

Published Journal: Pakistan Journal of Nutrition, Volume: 13, Issue: 9, Year: 2014

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