Effect Supplementation of Mung Bean Sprouts (Phaseolus radiatus L.) and Vitamin E in Rats Fed High Fat Diet
Abstract
The high fat diet consumed in daily will increase total cholesterol and oxidative stress levels, a risk factor of cardiovascular disease. Mung bean sprouts as a functional food and vitamin E is an antioxidant component which acts to inhibit lipid peroxidation process. The objective of this study is to determine the effect of supplementation of mung bean sprouts and vitamin E on total cholesterol and MDA plasma level in rats fed high-fat diet. Male rats Sprague Dawley (n = 24) were randomly divided into four groups (6 in each group). The groups were fed on a normal diet (Group I), high fat diet (HFD) (Group II), HFD supplemented with 1 mL ⋅ g BW−1mung bean sprout (Group III), and HFD supplemented with 23 IU Vitamin E (Group IV). After 28 d, total cholesterol and MDA plasma level study were performed. The level of total cholesterol and plasma MDA in rats which were given mung bean sprouts and vitamin E was significantly lower than the rats which were given high fat diet only (P < 0.05), but higher than the normal diet. There was a very strong correlation (r = 0.87; P < 0.05) between levels of total cholesterol and plasma MDA level. Administration of mung bean sprouts and vitamin E
in a high fat diet significantly to prevent oxidative stress, as indicated by total cholesterol dan MDA plasma lower than high fat diet only.
Keywords: High fat diet, Mung bean sprout, Plasma MDA, Total cholesterol, Vitamin E.
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