Burdock Root (Arctium lappa) Reduces Steatosis and Serum Malondialdehyde in Wistar Rats Fed with Used Cooking Oil

Abstract

Utilization of used cooking oil may cause fat accumulation in the body leading to exceeding metabolic capacity of the liver and lipid peroxidation, subsequently triggering oxidative stress that will lead to non-alcoholic fatty liver disease (NAFLD). Burdock root (Arctium lappa) have hypolipidemic, antioxidant, and anti-inflammatory properties. This study aims to determine the effects of Burdock root to reduce steatosis and malondialdehyde (MDA) plasma levels in male Wistar rats fed with used cooking oil. This study used a post-test only control group design. Thirty healthy male Wistar rats were randomized into three groups. All groups were given 0,42 mL of used cooking oil. Fifteen minutes after, the intervention group 0 (P0) was given 1 mL of distilled water 1x/day. The intervention group 1 (P1) was given 100 mg/kg BW of burdock roots ethanolic extract diluted in 1 mL of distilled water 1x/day. The intervention group 2 (P2) was given 200 mg/kg BW of burdock roots ethanolic extract diluted in 1 ml of distilled water 1x/day. After 28 days, histopathological examination of the liver tissue to measure steatosis and peripheral blood taken to measure serum MDA levels and compared between groups. The results showed that the average steatosis in the P0 group was significantly higher than the P1 group (15.51±3.22% vs. 8.92±1.49%, respectively; p = 0.00). Similar results between the P1 group were also significantly higher compared to the P2 group (5.18±1.31%; p = 0.002). The mean serum MDA level revealed a significantly higher results among the P0 group compared to P1 group as well as P1 group compared to P2 group (12.58±1.92 nmol/mL vs. 9.76±0.47 nmol/mL, respectively; p=0.011 and (9.76±0.47 nmol/mL vs. 8.69±0.33 nmol/mL, respectively; p=0.011). The conclusions of this study were that burdock roots could reduce steatosis and serum MDA in male Wistar rats that were given used cooking oil.