Rosella Flower Extract Prevent Increasing Of Interleukin-6 And Amyloid-Levels In Brain Tissue Of Heated Diet-Treated Rats

Abstract

Heated food is a source form of various types Advanced Glycation Endproducts (AGEs). One of which is N-carboxymethyl-lysine (CML) that is often used as a sign of the formation of AGEs in the diet. The accumulation of AGEs in the brain can trigger neurodegenerative conditions. It also accelerates the accumulation of Amyloid β and proinflammatory cytokines which exacerbate neurodegeneration. Hibiscus sabdariffa L or rosella known to have antiglication, antioxidant, and anti-inflammatory effects. This study aims to prove the effect of food heating to the increasing levels of CML serum and evaluate the effects of daily intake of Rosella extract IL-6 levels and Amyloid β in the Wistar rats' brain given a diet high of AGEs. This experimental study with post test only control group design was conducted using 25 white male rats Wistar strain (Rattus novergicus) which were divided into 5 groups namely positive control, negative control, the treatment group with rosella dose 200 mg.kgBW-1 , 300 mg.kgBW-1 , and 400 mg.kgBW-1. The high diets of AGEs are given for 12 weeks, and it was added to the rosella extract with various doses on the 9 th to 12 th weeks. The examination of CML serum level, interleukin 6 brain level, and Amyloid β of the brain was carried by ELISA. This study found differences between CML serum level of rats which fed a standard diet and the one that was given a heated diet (p= 0.0001). It also found that rosella flower extract can prevent the increasing levels of interleukin 6 and Amyloid β in the brain tissue of rats which were given a heated diet, and both effective doses were on 200 mg.kgBW-1 .