Malondialdehyde (MDA) Production in Atherosclerosis Supplemented with Steamed Tomato

Retno Sri Iswari, Muchamad Dafip and Eling Purwantoyo

Background and Objective: Malondialdehyde (MDA) may increase influenced by free radicals due to lipid oxidation. Tomato induction considers able to prevent free radical damage and atherosclerosis. Therefore, this study aims to understand the effect of steamed-tomato extracts on MDA and its potential as an early diagnosis of atherosclerosis. Materials and Methods: A total of 24 healthy 12 weeks-old male-rats were divided into four treatment groups, equally. A normal control group (K₁) was rats with placebo treatment. A negative control group (K₂) was the rats supplemented with 2 mL kg^–1 b.wt. per day of cholesterol until cholesterol. A K₃ group was atherosclerosis rats given with 20 mg kg^–1 b.wt. per day of atorvastatin and a K₄ was atherosclerotic rats supplemented with 16 mg kg^–1 b.wt. per day of tomato extract. All treatments were carried out for 60 consecutive days. Results: Tomato extract in the K₄ group was succeeded in lowering MDA production. Carotenoid compounds in tomato extract are well known to be prevention agents against lipid oxidation and inhibit free radicals. MDA levels have increased significantly in atherosclerosis conditions, making it potentially noticeable during early atherosclerotic, therefore, potentially developed as biomarkers. Conclusion: MDA levels increase significantly and simultaneously after high cholesterol diets and in line with lipid parameters and damaged blood vessels. The steamed-tomato extract can reduce MDA, lipids levels and protect endothelial from lipid oxidation. More research should be conducted to breakdown the MDA function in the molecular pathway, including MDA correlation to microRNA expression and cell signaling.

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