The effects of red guava (Psidium guajava L) fruits on lipid peroxidation in hypercholesterolemic rats
Journal Title:Basic Research Journal of Medicine and Clinical Science
Background: Lipid peroxidation is a mechanism of cell injury, characterized by the formation of free radicals including malondialdehyde (MDA). To prevent or reduce the injury by free radicals, antioxidants are needed. Red Guava Fruit (Psidium guajava L) contains high antioxidants including vitamin C. This study aimed to determine the effects of red guava fruit on lipid peroxidation in hypercholesterolemic rats. Method: This study, a randomized Pre test-Post test control group design, was done on hypercholesterolemic Sprague Dawley rats. The rats were treated with 0.72 g red guava flour and vitamin C supplements equal to that in the red guava flour as a comparison for 14 days. SOD was measured by using the reaction of xanthine and xanthin oxidase (XOD). MDA was measured with tiobarbiturat acid (TBA) reaction. Data were analyzed by using a t-test and one way Anova with 5% level of significant. Result: There were an increase of SOD and decrease of MDA at both groups at almost the same percentage, 73% to 74% and 61% to 62% respectively. The mean of SOD and MDA post supplementation values of guava and vitamin C groups were almost at the same level with the group receiving standard diet, which were significantly higher and lower than the high cholesterol diet group respectively. Conclusion: Red guava fruit has the same antioxidant potency as vitamin C. Keywords: red guava fruit, SOD, MDA, lipid peroxidation.