ORIGINAL ARTICLE

The hepatoprotective effect of cacao beans whole extracts (Theobroma cacao L.) in oxidative stress mice

Ida Ayu Dewi Wiryanthini , I Wayan Gede Sutadarma, Ni Wayan Sucindra Dewi, I Wayan Surudarma

Ida Ayu Dewi Wiryanthini
Department of Biochemistry, Faculty of Medicine, Universitas Udayana, Bali, Indonesia. Email: [email protected]

I Wayan Gede Sutadarma
Department of Biochemistry, Faculty of Medicine, Universitas Udayana, Bali, Indonesia

Ni Wayan Sucindra Dewi
Department of Pharmacology and Therapy, Faculty of Medicine, Universitas Udayana, Bali, Indonesia

I Wayan Surudarma
Department of Biochemistry, Faculty of Medicine, Universitas Udayana, Bali, Indonesia
Online First: October 13, 2020 | Cite this Article
Wiryanthini, I., Sutadarma, I., Dewi, N., Surudarma, I. 2020. The hepatoprotective effect of cacao beans whole extracts (Theobroma cacao L.) in oxidative stress mice. Bali Medical Journal 9(3): 549-552. DOI:10.15562/bmj.v9i3.1789


Background: Increased production of reactive oxygen species (ROS), causing accumulation of oxidative damage. Carbontetraclorida (CCl4) is known as a toxic material and causing hepatocellular damage initiated by oxidative stress, which increased blood serum glutamic pyruvic transaminase (SGPT) concentration. Cacao beans (Theobroma cacao L.) extracts have antioxidant properties from flavonols, consisting of catechin, epicatechin, and procyanidin. This study aims to investigate the effect of hepatoprotective of cacao beans (Theobroma cacao L.) extracts in oxidative stress mice induced by CCL4

Methods: The study was conducted at the Department of Biochemistry and Department of Pharmacology and Therapy, Faculty of Medicine Udayana University using the Pretest-Postest Control Group Design. About 20 male mice were divided into 4 groups, as control or placebo group (P0), intervention group by 15 mg extracts of cacao beans (P1), 30 mg (P2), and 60 mg (P3) for 7 days. On the eight-day induced by 0,55 mg/gram mice bodyweight of CCl4. All groups were examined for blood SGPT concentration before and after the intervention. Data were analyzed using SPSS version 20 for Windows.

Results: The SGPT level prior to the administration of cacao bean extract and CCl4 was 18.56±0.19 µ/L in P0 group, followed by 18.41±0.28 µ/L (P1), 18.36±0.21 µ/L (P2), and 18.16±0.47 µ/L (P3), but statistically not significant (p=0.260). However, after CCl4 administration, the SGPT levels were 38.63±0.37 µ/L in P0 but significant decrease in the P1 (28.14±0.34 µ/L), P2 (20.72±0.35 µ/L), and P3 (18.68±0.25 µ/L) following cacao beans whole extracts administration (p=0.000).

Conclusion: This study concluded that cacao beans extracts administration could inhibit the oxidative stress and protect hepatocellular damage induced by CCl4 by decreasing the blood SGPT concentration.

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