The Effect of Mung Bean Sprouts (Phaseolus radiatus L.) to Lipid Profile of Male Sprague-Dawley Rats Fed With High-Fat Diet

Increasing risk of cardiovascular disease is characterized by the high fat intake which causes dyslipidemia. One of the prevention is management in eating behavior with rich antioxidant consumption diet, including food source of vitamin E like mung bean sprout. The aim of this study was to determine the effect of mung bean sprouts (Phaseolus radiatus L.) to lipid profile of male Sprague-Dawley rats. This study was an experimental research using pre-post test design with control. The thirty-five of male Sprague-Dawley rats aged 2 months were divided into five groups. The group I was fed with standard diet, group II with a high-fat diet, the third group with high-fat diet and mung bean sprouts 0.67 mg/200 gram bw, group IV with high-fat diet and mung bean sprouts 1.34 mg/200 gram bw, and group V with high-fat diet and vitamin E doses of 23 IU/200 gram bw. After 28 days treatment, several parameters were measured. Analysis of total cholesterol and HDL used CHOD-PAP method, triglyceride used GPO-PAP method and analysis of LDL used calculation method. The results showed that the increasing levels of total cholesterol and triglyceride of rats fed with a high-fat diet and mung bean sprouts were significantly lower (p <0.05) than rats fed with high fat diet only. No significant difference was observed in the rats fed with high-fat diet and mung bean sprouts with rats fed with vitamin E. Vitamin E showed a better activity to prevent the increasing of LDL and decreasing of HDL than mung bean sprouts. Mung bean sprouts proven to prevent an increased of total cholesterol, LDL, triglyceride, and decreased of HDL cholesterol