Title: Anchovy Fish as a Source of Calcium in Blood Pressure Change during Pregnancy (In Vitro Study with Rats)
Authors: Endah Aryati, Ani Subekti, Diyah Fatmasari, Iman Supardan, Hartati, Sukini
DOI: https://dx.doi.org/10.18535/jmscr/v5i11.51
Abstract
Background: Hypertension in pregnant women may be caused by lack of calcium. Changes in calcium metabolism have contributed to changes in cardiac output and blood pressure. High calcium was suggested in anchovies (Stolephorus sp).
The Objective: The purpose of this study was to know the effect of anchovies in the blood pressure of pregnant women, where this research using in vitro study with pregnant rats (Rattus norvegicus).
Method: This study was laboratory experimental design with pre- and post-control group that divided into 4 groups items, namely pregnant mice without administration of calcium synthetic, pregnant rats given the drug calcium synthetic with a dose of 15 mg / g, pregnant rats fed extracts calcium anchovies 15 mg / g/ body weight and pregnant rats were given fish anchovies 1.5 gram/g body weight
Pregnant rat blood pressure measurements performed at 0 and 21 days of pregnancy. Measurements of blood pressure performed on day 21 before laparotomy.
Result: The results showed an increase in systolic blood pressure in the final trimester of pregnancy on the 21st day with significant differences. However, there are no changes in blood pressure diastole in early pregnancy and the last quarter of pregnancy. Diastolic blood pressure values in all treatment groups had the same average.
Conclusion: It is concluded that there is a significant effect of calcium intake on the systolic blood pressure during pregnancy. However, further study is necessary to reveal the impact to human.
Keywords: anchovies, pregnant, blood pressure, calcium.
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