This study aims to determine the effect of consumption of Cinnamomum burmanii boiled water on reducing cholesterol levels in patients with hypercholesterolemia. This type of research is a quasi-experimental design with 2 groups with a comparison group. Samples were patients with hypercholesterolemia who had cholesterol levels> 200 mg/dl. The sample was divided into 2 groups: 16 patients in treatment groups who were given cinnamon boiled water as much as 250 ml/day for a week and 15 control groups without treatment. Cholesterol levels were measured before and after the study. Data analysis using Fisher's Exact test, Paired t-test, and Mann Whitney. The results showed there were differences in cholesterol levels between the groups given cinnamon cooking water and the control group (p <0.001) where the cholesterol levels of the groups given cinnamon decreased by 78 mg/dl (p <0.001) while those in the control group increased by 7 mg/dl (p = 0.219). The results showed that consumption of cinnamon cooking water could reduce cholesterol levels in patients with hypercholesterolemia.
Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5283
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