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Effectiveness of Giving a Mixture of Garlic (Allium sativum) and Winged Bean (Psophocarpus tetragonolobus) against Changes in LDL Cholesterol Levels
Ocky Dwi Suprobowati, Sri Sulami Endah Astuti, Ika Rasya
Abstract: ABSTRACT: The content of Allicin and unsaturated fats on Garlic (Allium sativum) and Winged beans (Psophocarpus tetragonolobus) has the ability to reduce cholesterol levels. This study aims to determine whether there is an effect of giving a mixture of garlic and winged beans to reduce LDL cholesterol levels in mice (Mus muscullus) with a concentration of 100%, 75%, 50%. The study used a type of experimental research to determine the effect of 3 treatment concentrations. A total of 0.25 mL of the juice mixture was given to mice according to the treatment group. Treatment was given using a sonde for 7 days after the mice were given a high cholesterol intake. After treatment, each mouse was examined for LDL cholesterol using Photometer 5010 VS +. The results of the study revealed that administration of a mixture of garlic and winged beans with a concentration of 50%, 75% and 100% can reduce LDL cholesterol levels in mice. The One Way Anova statistical test shows the results of 0,000
Keywords: Keywords: Garlic (Allium sativum), winged beans (Psophocarpus tetragonolobus), LDL cholesterol
Country: Indonesia, Subject Area: Biomedical Sciences
Pages: 389 - 391
Edition: Volume 8 Issue 1, January 2019
How to Cite this Article?
Ocky Dwi Suprobowati, Sri Sulami Endah Astuti, Ika Rasya, "Effectiveness of Giving a Mixture of Garlic (Allium sativum) and Winged Bean (Psophocarpus tetragonolobus) against Changes in LDL Cholesterol Levels", International Journal of Science and Research (IJSR), https://www.ijsr.net/archive/v8i1/show_abstract.php?id=ART20194139, Volume 8 Issue 1, January 2019, 389 - 391
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