ANTIOXIDANT EFFECTIVENESS TEST OF OLIVE OIL ON MALONDIALDEHYDE IN HYPERGLYCEMIC RATS

Abstract

Hyperglycemia is a medical condition in the form of an increasing blood glucose levels beyond
normal limits because the body lacks enough insulin or insulin does not work properly and is known to
trigger oxidative stress. Consumption of olive oil can increase plasma antioxidant capacity and reduce
oxidative stress markers. This study aimed to determine the effectiveness of olive oil antioxidants against
malondialdehyde (MDA) in hyperglycemic rats. This is an experimental design with a post test only group
design. Adult male wistar rats were divided into 3 groups (n = 8), negative control (K-), positive control
(K+), and treatment (PS). The normality test was carried out using the Shapiro-Wilk test followed by Kruskal
Wallis. The olive oil was proven to reduce levels of malondialdehyde in P group with an average of 2.29
nmol/mL lower than K+ group. Although the olive oil was shown to reduce the average MDA level in
hyperglycemic rats, the Post-Hoc test showed no difference in MDA between the K+ and P groups (p value
= 0.226). Antioxidants in olive oil may that effective in lowering blood glucose levels, reducing levels
of malondialdehyde in hyperglycemic rat