Cholesterol profile due to granting of the rice bran types in rats with diet used cooking oil

Abstract

The used cooking oil that heated repeatedly can contains free radicals. Free radicals can damage cellular biomolecules so that cholesterol levels can increase in blood serum. Rice bran contains anthocyanin as an antioxidant and antioxidants a ct as “free radical scavengers” . The aim of this study is to determine the influence of rice bran types on cholesterol profile with used cooking oil. This study used Posttest Only Control Group Design, 16 spraque dawley rats were divided into control group and added with used cooking oil but not added with rice bran. Otherwise, three experimental groups are added with used cooking oil and three types of rice bran respectively. The results showed there was a significant effect (p <0.05) of LDL cholesterol levels, but there was not significant effect (p> 0.05) of total cholesterol and HDL cholesterol levels. As the result black rice bran was able to provide the ratio of LDL / HDL better