EFFECTS OF INSTANT PUMPKIN SOUP: IN VIVO ANALYSIS ON WISTAR RAT’S GROWTH, SERUM Β-CAROTENE, ANTIOXIDANT ENZYME
DOI:
https://doi.org/10.36103/z74b9735Keywords:
pumpkin, instant soup, growth, β-carotene, lipid profile antioxidant, oxidative stressAbstract
This study aims to determine the effect of instant pumpkin soup consumption on the rats' growth, β-carotene levels, Antioxidant Enzyme, Malondialdehyde, and lipid profile. 30 male Wistar rats, 8-10 weeks, were divided equally into six groups. Control-negative (C-) rats were maintained on the AIN-93 diet. Control positive (C+) rats were given AIN-93+beef fat. Instant pumpkin soup groups (IPS 20, 40, 60, and 80) were given AIN-93+beef fat+instant pumpkin soup (20, 40, 60, and 80 g/kg of standard diet, respectively). Blood serum was collected and subjected to lipid profile, MDA (TBARS method), antioxidant analysis (DPPH), endogenous antioxidant enzyme, and β-carotene analysis. Data were analyzed using ANOVA followed by post hoc LSD. All rats in each group were shown a significant growth pattern. The antioxidant activity of IPS treatment groups showed insignificant (p>0.05) improvement in a dose-dependent manner. Insignificant improvements in antioxidant enzymes were also found in IPS Treatment groups. There is a significant (p<0.05) reduction of MDA in the treatment groups, with IPS 80 as the most potent dose.
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