Effectiveness of Purple Sweet Potato Extract (Ipomoea Batatas L.) Against Total Cholesterol in Wistar Rats on A High-Fat Diet

Abstract

Background: Hyperlipidemia, marked by elevated total cholesterol levels, is a major risk factor for cardiovascular diseases (CVC), including coronary heart disease and stroke. As part of efforts to control dyslipidemia, natural substances like purple sweet potato extract (Ipomoea batatas L.), rich in bioactive compounds such as flavonoids and anthocyanins, are being investigated for their cholesterol-lowering effects. This study aims to evaluate the effect of purple sweet potato extract on total cholesterol levels in Wistar rats fed a high-fat diet. Objective: The purpose of this study is to assess whether purple sweet potato extract can reduce total cholesterol levels in Wistar rats with hyperlipidemia induced by a high-fat diet. Methods: A pre- and post-test experimental design was used with five groups: two control groups (negative and positive) and three intervention groups given doses of 100, 150, and 200 mg/kgBB of purple sweet potato extract. Rats were fed a high-fat diet for 14 days, followed by a 7-day treatment with purple sweet potato extract. Total cholesterol levels were measured using the GCU (Glucose, Cholesterol, Uric Acid) test, and statistical significance was determined via One Way ANOVA. Result: The administration of purple sweet potato extract (150 mg/kgBB) significantly lowered total cholesterol levels compared to the control group. Statistically significant differences were observed between the treatment groups, suggesting that the extract is effective in reducing cholesterol. Conclusion: Purple sweet potato extract shows potential as a natural alternative for managing dyslipidemia and high cholesterol, offering a promising non-pharmaceutical approach for cardiovascular disease prevention.