Anti-hypertensive effect of pink guava (Psidium guajava) puree on spontaneous hypertensive rats

M. Y. Ayub, M. N. Norazmir, S. Mamot, K. Jeeven, H. Hadijah

    Research output: Contribution to journalArticle

    17 Citations (Scopus)

    Abstract

    The objective of this study was to determine the physicochemical properties of pink guava (Psidium guajava) puree and its anti-hypertensive effect on Spontaneous Hypertensive Rats (SHR). Antioxidant activities of pink guava puree in water and ethanol extracts, based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, were 1.43±0.04 mg/gfm and 0.28±0.01 mg/gfm, respectively. A total of 24 male SHRs were divided into a control group, CG, and 3 treatment dosage groups [low dose group, LDG (0.5 g/kg body weight/day), medium dose group, MDG (1.0 g/kg body weight/day), and high dose group, HDG (2.0 g/kg body weight/day)]. Final body weights for treatment dosage groups were lower [MDG (313.01±31.25 g), HDG (318.56±17.96 g), LDG (320.01±22.70 g)] compared to CG (331.08±41.29 g). Final systolic blood pressure values from the beginning and the end of the experiment in MDG and HDG were 231-179 mmHg and 246-169mm Hg, respectively. These results were significantly lower when compared with CG (241-223 mmHg) from the beginning until the end of the experiment. As a conclusion, these results showed that pink guava puree has anti-hypertensive properties.

    Original languageEnglish
    Pages (from-to)89-96
    Number of pages8
    JournalInternational Food Research Journal
    Volume17
    Issue number1
    Publication statusPublished - 2010

    Fingerprint

    Psidium
    antihypertensive effect
    Psidium guajava
    Antihypertensive Agents
    Body Weight
    rats
    dosage
    body weight
    Blood Pressure
    systolic blood pressure
    Ethanol
    Antioxidants
    physicochemical properties
    Control Groups
    antioxidant activity
    ethanol
    Water
    extracts
    assays
    water

    Keywords

    • Antioxidant
    • Hypertension
    • Physicochemical
    • Pink guava
    • Spontaneous hypertensive rats

    ASJC Scopus subject areas

    • Food Science

    Cite this

    Ayub, M. Y., Norazmir, M. N., Mamot, S., Jeeven, K., & Hadijah, H. (2010). Anti-hypertensive effect of pink guava (Psidium guajava) puree on spontaneous hypertensive rats. International Food Research Journal, 17(1), 89-96.

    Anti-hypertensive effect of pink guava (Psidium guajava) puree on spontaneous hypertensive rats. / Ayub, M. Y.; Norazmir, M. N.; Mamot, S.; Jeeven, K.; Hadijah, H.

    In: International Food Research Journal, Vol. 17, No. 1, 2010, p. 89-96.

    Research output: Contribution to journalArticle

    Ayub, MY, Norazmir, MN, Mamot, S, Jeeven, K & Hadijah, H 2010, 'Anti-hypertensive effect of pink guava (Psidium guajava) puree on spontaneous hypertensive rats', International Food Research Journal, vol. 17, no. 1, pp. 89-96.
    Ayub, M. Y. ; Norazmir, M. N. ; Mamot, S. ; Jeeven, K. ; Hadijah, H. / Anti-hypertensive effect of pink guava (Psidium guajava) puree on spontaneous hypertensive rats. In: International Food Research Journal. 2010 ; Vol. 17, No. 1. pp. 89-96.
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