Open AccessEffect of Red Cabbage Juice as a Hepatoprotector on Liver Enzyme Levels
Author(s) -
Andina Putri Aulia,
Hesty Wahyuningsih
Publication year - 2021
Publication title -
borneo journal of medical laboratory technology
Language(s) - English
Resource type - Journals
ISSN - 2622-6111
DOI - 10.33084/bjmlt.v4i1.2957
Subject(s) - red cabbage , acetaminophen , significant difference , chemistry , positive control , liver injury , negative control , anthocyanin , food science , medicine , traditional medicine , biochemistry
Background: Anthocyanin-rich red cabbage is known to reduce hepatic enzymes levels such as SGPT, SGOT, ALP, and GGT in drug-induced liver injury (DILI). Objective: This study aimed to determine the effect of red cabbage juice on SGOT, ALP, and GGT levels in acetaminophen-induced liver injury in rats.Methods: This was an experimental study using a post-test-only control group design. Thirty male Wistar rats were randomly divided into 5 groups. K1 was the negative control. K2, K3, K4, and K5 were pretreated with 300 mg acetaminophen. K3, K4, and K5 were treated with 0.5 g/ml of red cabbage juice, 0.7 g/ml of red cabbage juice, and 0.9 g/ml of red cabbage juice respectively. Data were analyzed using one-way ANOVA and post hoc LSD (p 0.05) and p=0.053 (p>0.05) respectively. Whereas ALP levels showed significant differences among the groups p=0.000 (p<0,05) respectively. Conclusion: The administration of red cabbage in any dose had no effect on SGOT and GGT levels in acetaminophen-induced liver injury in rats whereas in ALP, the most effective dose to cause an effect is 0.5 g/ml.