Combination of Red Okra and Stevia Ameliorates Oxidative Stress and Inflammation in Secondhand Smoke Rats
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Abstract
Individuals exposed to secondhand smoke (SHS) are at risk of experiencing oxidative stress and inflammation. Red okra and stevia have antioxidant and anti-inflammatory activities. This research aimed to validate the effectiveness of red okra and stevia in improving oxidative stress and inflammation in SHS rats. A posttest-only control group design was used, where 25 Wistar rats were divided into 5 groups including (1) Normal control, (2) SHS group, (3) Red okra group given red okra powder at a dose of 60 mg/200 g BW, (4) Stevia group given stevia powder at a dose of 100 mg/200 g BW, and (5) Kravia group administered with a combination of 60 mg/200 g BW red okra powder and 100 mg/200 g BW stevia powder. All rats, except normal control, were exposed to smoke from 4 cigarettes/day, 5 times/week, for 1 month. Furthermore, oxidative stress parameters measured were glutathione peroxidase (GPx), superoxide dismutase (SOD), catalase, vitamin C, and malondialdehyde (MDA). Inflammation markers were interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α), nuclear factor (NF-κβ), NOD-, LRR- and pyrin domain-containing protein 3 (NLRP3), α-klotho, and insulin-like growth factor-1 (IGF-1). Collected data were analyzed using the One-way Analysis of Variance (ANOVA), followed by a post hoc test (p<0.05). Results showed that the combination of red okra and stevia significantly enhanced the levels of GPx, SOD, catalase, vitamin C, MDA, IL-6, TNF-α, NF-κβ, NLRP3, α-klotho, and IGF-1 (p<0.05) compared to SHS, red okra, and stevia groups. This combination was effective in improving oxidative stress and inflammation in SHS.
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