Anti-hypercholesterolemic activity of herbal juice with shelf life of 50 and 100 days in male rats induced by PTU and high-fat diet

Abstract Background: Herbal juice with the composition of rosella flower, garlic, red ginger, dan lime extract, apple cider vinegar andhoney has been proven to be effective as an anti-hypercholesterolemia and a high level safety through acute sub chronic toxicity tests that have carried out. To marketed, it is also necessary know how long this herbal formula preserve its antihyperlipidemic effect during storage process. Objective: This study was aimed examine effectiveness stored for 50 days 100 in PTU-induced rats high-fat diet. Methods: test used 6 groups animals consists group I (Na CMC 0.5%/negative control), II (fresh juice), III (herbal at room temperature), IV cold temperatures), V VI temperatures). The dosage preparation 5.4 ml/kg given once day 10 days. Induction out using PTU ad libitum diet twice Measurement serum total cholesterol levels on 0 11 CHOD-PAP method. Results: Groups could reduce significantly compared negative control (p<0.05), while other increase blood level. Conclusion: showed male white after being Shelf life temperature do not activity. Keywords:anti-hypercholesterolemia, juice, shelf life,