Description:
Obesity is a global epidemic for non-communicable diseases characterized by a body mass index more than 30 kg/m2. Epidemiological data show that consuming foods containing capsaicin, the main active compound and causes a spicy taste in chili associated with a decrease in the prevalence of obesity. This study aims to determine the effect of consumption chili on lipid profile of rats fed high-fat diet and their potential as a novel anti-obesity. Treatment was conducted on 24 male Sprague-Dawley rats and divided into 6 groups namely the regular group (N) was given a standard diet and the group that was given a high-fat diet (PTL) and varied with a dose of 0.5 g/kg BW. Every 14 days of treatment, the weight of the rats was weighed, and blood was taken retro-orbital to obtain the serum. The rat serum was tested for total cholesterol (TC), triglycerides, LDL, and HDL through the colorimetric method. The levels were assessed using a clinical spectrophotometer. The results showed a decrease in weight, LDL, increase HDL (p<0>0.05). This showed chili extract has the potential as a novel anti-obesity with parameters of measuring lipid profile and weight but needs dose adjuster and timing of extract administration

URL:
http://103.158.96.210:88/web_repository/uploads/35928-147153-2-PB.pdf

Type:
Journal

Document:
Diploma III Farmasi

Date:
23-06-2024

Author:
SISKA SISKA