Tempe and changes of cholesterol pattern in hyperlipidemic rabbits

Sri Rahayuningsih, Suryatmi Retno Dumadi, Mien Karmini Mahmud, Nur Asikin

Research output: Contribution to journalArticlepeer-review

Abstract

Atherosclerosis and coronary heart disease are predicted to be prominent health problem in the next few years in Indonesia. High blood lipid level is considered to be among the risk factors. It can be controlled by medication and dietary measures. Tempe, a highly nutricious food, is known to contain many substances that could influence blood lipid level. This study was conducted to investigate the influence of tempe, and factor 2, an antioxidant found in tempe, on the blood lipid level of rabbits maintained with a high intake of cholesterol. Tempe was given 6.2 g/kg BW/day. The results of this study shows that tempe inhibit further increase of cholesterol, and decrease total cholesterol level by 19.1%, LDL cholesterol by 49.2%, HDL cholesterol by 25,2%. The group receiving factor 2 showed a decrease of total cholesterol by 18.9%, LDL cholesterol for 40.3% and HDL cholesterol by 62%. The combination of tempe and factor 2 cause a decrease in total cholesterol by 20.2%, HDL cholesterol by 52.4%, but increase the LDL cholesterol by 24.5%. It appeared that tempe gave the best result in changing the blood lipid pattern. Further studies on the effect of ways of cooking (fry, steam, barbeque, boil) to the ability of tempe in decreasing blood lipid level, and the amount/ dosage to be taken is suggested, since those are the forms that are usually consumed.

Original languageEnglish
Pages (from-to)181-184
Number of pages4
JournalMedical Journal of Indonesia
Volume5
Issue number4
DOIs
Publication statusPublished - 1 Oct 1996

Keywords

  • Cholesterol
  • Lipid pattern
  • Tempe

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