Antioxidant activities of soybean (Glycine max L.), sweet potato leaves (Ipomoeabatatas L.) and red yeast rice (Monascus purpureus) functional drink inmanaging hyperlipidemia

Antioxidant activity is important in fighting oxidative damage caused by a high-fat diet. Dietary fat is associated with increased oxidative stress and risk of degenerative diseases. Soybean (Glycine max L.), sweet potato leaves (Ipomoea batatas L.) and red yeast rice (Monascus purpureus) contain phytochemical compounds that have strong antioxidant activities. This study aimed to evaluate the antioxidant activity of soybean, sweet potato leaves, and red yeast rice functional beverage (SSR) by measuring the activity of superoxide dismutase (SOD), catalase (CAT), glutation peroxidase (GPx), and the level of oxidative product malondialdehyde (MDA) in rats fed a high-fat diet. Mice were divided into five groups: normal control, negative control, and positive control which was given Nutrive Benecol 3.6 mL/day, and two treatment groups with doses of 1250 mg/kg BW and 2500 mg/kg BW. The results showed that the high-fat diet treatment decreased the endogenous antioxidant activities (SOD, CAT and GPx) and increased the MDA level significantly (p<0.05) compared to normal. The administration of SSR at a dose of 2500 mg/kg BW reduced MDA levels and increased the activity of the enzymes SOD, CAT and GPx significantly (p<0.05) compared to the negative control. These findings demonstrated the potential of SSR in reducing oxidative stress induced by a high-fat diet, which contributes to the prevention of degenerative diseases.