Cocoa Liquor Increases SOD Activity In Wister Rats Experiencing Oxidative Stress

• Main Authors: Kartika Wahyu Dwi Putra, -, Bambang Wirjatmadi, -, Bambang Purwanto, -, Merryana Adriani, -
• Format: Article PeerReviewed
• Language: English; English; English
• Published: Health Polytechnic of Health Ministry at Surabaya, Indonesia 2018
• Subjects: R Medicine (General); RA Public aspects of medicine
• Online Access: https://repository.unair.ac.id/113608/1/31.%20Artikel.pdf; https://repository.unair.ac.id/113608/2/peer%20review%2033.pdf; https://repository.unair.ac.id/113608/3/31.%20Similarity.pdf; https://repository.unair.ac.id/113608/; http://heanoti.com/index.php/hn/article/view/hn20114; https://doi.org/10.33846/hn.v2i1.98
• Institution: Universitas Airlangga

Chocolate is a healthy food. The active ingredient in chocolate (Theobroma cacao L.), especially antioxidants, can counteract the free radicals present in the body. This study aimed to determine the effect of cocoa liquor on increased activity of Superoxyde Dismutase (SOD). The study design was rand...