Robusta Coffee Decreased Malondialdehyde Levels in Wistar Mice Experiencing Oxidative Stress

Rahmi Syarifatun Abidah, Bambang Wirjatmadi, Bambang Purwanto, Merryana Adriani

Abstract


Coffee drinking is a habit that still doubtful for it’s benefits. Many active ingredients in robusta coffee (Coffea canephora) are very useful for health, especially the antioxidant content that can ward off free radicals that absorbed in the body. Free radicals can be caused by psychological stress exposure. Excessive amounts of radicals in the body cause oxidative stress. This study aimed to see the robusta coffee effect on decreasing levels of Malondialdehyde (MDA) with “randomized post test only control group” design with 25 samples of white male rat strain wistar (Rattus norvegicus). Samples were divided into 5 groups: control groups and randomized treatment groups. Treatment given in psychological stress and giving robusta coffee drink with single dose. This study used “one way anova” test and followed by “pos hoc tukey HSD” test for statistics. Robusta coffee had an effect in MDA levels changing. There was a MDA levels decreasing in 1 hour after robusta coffee drinking in experimental rats with oxidative stress conditions that were exposed by psychological stress.
Keywords: Robusta coffee, Malondialdehyde, Oxidative stress


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DOI: https://doi.org/10.33846/hn.v1i4.68

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Copyright (c) 2018 Rahmi Syarifatun Abidah, Bambang Wirjatmadi, Bambang Purwanto, Merryana Adriani

"HEALTH NOTIONS" ISSN: 2580-4936 (online version only), published by Humanistic Network for Science and Technology    

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