Cacao beans extract (Theobroma cacao L.) improve lipid profile but had no effect on blood nox concentration in dyslipidemia white male rat (Rattus norvegicus)

ABSTRACT Background: Dyslipidemia is a disorder of lipoprotein metabolism, including overproduction of total cholesterol, Low-Density Lipoprotein (LDL), triglyceride and deficiency High-Density Lipoprotein (HDL), which cause decreased level of antioxidant enzyme and lead to oxidative stress, marked with increased of lipid peroxidation. Oxidative stress decreases blood nitrate and nitrite (NOx) which are the metabolites of nitric oxide (NO). Cacao beans extract rich in flavanols antioxidants such as catechin, epicatechin, and procyanidin. Objective: The aim of this experiment is to evaluate the effects of cacao beans extract (Theobroma cacao L) to blood profile lipid and NOx of dyslipidemia white rat (Rattus norvegicus). Methods: This experiment was a pretest-posttest control group design. Rats divided into four groups P0 control group only given high cholesterol food, P1 given 70 mg, P2 given 140 mg and P3 given 280 mg of cacao beans extract. Results: The administration of cacao beans extract significantly decreased (p=0,000) total cholesterol, triglyceride and LDL in group P1, P2 and P3 and significantly (p=0,000) increased HDL, although not significantly increased NOx in P1, P2, and P3 (p=0,486). Conclusion: Cacao beans could inhibit oxidative stress showed significantly decreased total cholesterol, triglyceride, LDL and significantly increased HDL but not able increased blood NOx concentration in dyslipidemia white rat. Keywords: Psychosocial stress, oxidative stress, cacao beans extract, NOx