Effects of Aia tempayang on total antioxidant capacity and malondialdehyde level against 7,12-dimethylbenz(a)anthracene-induced breast cancer in rats

Abstract

Breast cancer occurs due to the abnormal growth and proliferation of cells derived from breast tissue that is caused by continuous stimulation by carcinogenic factors. Breast cancer can be prevented by consuming food that contains antioxidants, such as Aia tempayang. Aia tempayang is a traditional drink originating from West Sumatra. It is made from sappan wood, pangdahai, and basil seeds. Each of its ingredients contains compounds such as antioxidants that can help prevent breast cancer. This study aimed to prove the effectiveness of the administration of Aia tempayang in preventing breast cancer in rats induced by 7,12-dimethylbenz(a)anthracene (DMBA). Healthy female Sprague Dawley rats (35 days old, 150 – 300 g, n = 30) were divided into five groups (n = 6 rats/ group): normal control group (K1); control groups induced by DMBA without treatment (K2); treatment group induced by DMBA + sappan wood 0.072 g + pangdahai 0.012 g + basil seeds 0.045 g (X1); treatment group induced by DMBA + sappan wood 0.144 g + pangdahai 0.024 g + basil seeds 0.09 g (X2); and treatment group induced by DMBA + sappan wood 0.288 g + pangdahai 0.048 g + basil seeds 0.18 g (X3). All rats were gently palpated in the mammary glands to detect the development of any abnormal mass after 5 weeks of intervention. A significant increase in TAC levels was observed in the X1, X2, and X3 groups compared with the K2 group after the treatments (p = 0.000). In addition, there was a significant decrease in the MDA levels in the X1, X2, and X3 groups compared with the K2 group after the treatments (p = 0.000). In conclusion, the administration of Aia tempayang increases the TAC levels and decreases the MDA levels in breast cancer rats induced by DMBA.