| Summary: | Background: Dyslipidemia and hypertension were mayor risk factors for Coronary Heart Disease and stroke which were leading cause of dead in the world and Indonesia. Capsaicin was an alternative solution to reduce blood lipid and blood pressure. Capsaicin could lower triglyceride, stimulated NO production, and prevented adipocyt acumulation. But, the effect of capsaicin to blood pressure in hipercholesterolemic subject never been understood before. So that, this research needs to be done.
Objectives: Determined the effect of capsaicin on triglyceride levels and blood pressure in Hypercholesterolemic mice. Determined the correlation between triglycerides level�s changes to blood pressure in hypercholesterolemic mice.
Methods: Fifteen Male Sprague Dawley mices, weight 150-200 g, age 2 months and looks healthy were used and divided into group A, B and C (@5 mices). Groups B and C were induced hypercholesterolemic by giving High Fat Diet (A.D.II diet, lard 10%, yolk and olive oil) for 14 days while group A were not induced as negative control. After induced, group B become positive control and group C received capsaicin 1 mg/dl every day for 14 days. Triglycerides (TG) and blood pressure (BP) measured 2 times, before and after intervention.
Result: Triglyceride and blood pressure significantly (p<0,05) decreased by 25,05 mg/dL and 31,4 mmHg respectively after capsaicin administration (Group C) while other groups (A, B) increased. Triglyceride level in group A and B increased by 1,77 mg/dL and 4,23 mg/dL respectively but not significant (p=0,07). Blood pressure significantly increased by 18 mmHg in group B (p<0,05) whereas in group A insignificantly increased by 0,8 mmHg (p=0,554). There was strong correlation (r=0,852
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