The Effectiveness of Green Grape Extract (Vitis vinifera) on Decreasing White Rat (Rattus novergicus) Triglycerides Levels

Ketut Lilik Arwati, Ni Nyoman Astika Dewi, Heri Setiyo Bekti, Ni Wayan Rika Kumara Dewi, Andi Udin Saransi

Abstract


Background: Grapes (Vitis vinifera) are a source of antioxidants with high content of polyphenols and anthocyanins. Grape skin is rich in flavonoids. Anthocyanins and flavonoids have the effect of lowering blood triglyceride levels. Purposes: This study aimed to determine the effect of using green grape extract (GGE) in lowering triglyceride levels in the blood. Methods: Five groups of white male rats (Rattus novergicus) were divided into a negative control group (KN), positive control (KP), rats with a GGE dose of 100 mg/200g BW as P1, rats with a GGE dose of 250mg/200g BW as P2, and rats with GGE dose of 500 mg/200g BW as P3. Each group was given a hypercholesterolemic diet for five weeks. Groups P1, P2, and P3 were given GGE according to their respective doses for 14 days, then measured triglyceride levels in the blood. Results: The results showed that GGE 500mg/200g BW significantly reduced triglyceride levels in all treated mice. Conclusion: These results indicate that GGE has a great potential to treat dyslipidemia by lowering triglyceride levels in the blood.


Keywords


dyslipidemia; green grape extract; triglyceride level

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DOI: https://doi.org/10.24853/mmj.3.1.1-9

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