The effect of kalangkala seed (Litsea angulata) biscuits containing flavonoids and unsaturated fatty acids on low-density lipoprotein cholesterol levels (LDL-C) in hypercholesterolemic wistar rats

Sajiman Sajiman* -  Department of Nutrition, Polytechnic of Health-Ministry of Health Banjarmasin, Banjarbaru, Indonesia
Zulfiana Dewi -  Department of Nutrition, Polytechnic of Health-Ministry of Health Banjarmasin, Banjarbaru, Indonesia
DOI : 10.30867/action.v11i3.3374

Cardiovascular disease remains a leading cause of death, and elevated low-density lipoprotein cholesterol (LDL-C) is a major modifiable risk factor. Kalangkala (Litsea angulata), a native Kalimantan plant, contains flavonoids and unsaturated fatty acids with potential hypolipidemic activity. This study aimed to evaluate the effects of kalangkala seed biscuits on serum LDL-C levels in hypercholesterolemic Wistar rats. A randomized pretest-posttest control group experiment was conducted from January to April 2021 at the Faculty of Pharmacy Laboratory, Lambung Mangkurat University. Eighteen male Wistar rats were allocated to three groups (n = 6 each): control, kalangkala seed biscuit (BBK), and kalangkala seed biscuit with duck egg yolk (BBKKT). LDL-C levels were measured before and after a 10-day intervention and analyzed using ANOVA after assumption testing, and Tukey’s test was utilized to examine differences between groups for ΔLDL-C. Lowering of LDL-C levels was observed in both kalangkala seed biscuit groups, with a greater decrease in the biscuit treatment group than in the group undergoing continuous hypercholesterolemic induction. In contrast, LDL-C levels increased in the control group. This implies that LDL-C changes were significantly different between the groups. Kalangkala seed biscuits could lower LDL-C levels however the underlying pathways are unclear.

Keywords : LDL-C, hypercholesterolemia, functional food

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