The effect of tiwai (Eleutherine americana Merr.) coffee consumption on lipid profile in subjects aged between 40 and 67 years old

Tiwai (Eleutherine americana Merr.) contains alkaloids, saponins, triterpenoids, steroids, glycosides, tannins, phenols, flavonoids, and polyphenols. Flavonoids, as antioxidants, play an important role in preventing and treating various degenerative diseases such as coronary heart disease, cholesterol, diabetes, and cancer. This study aimed to determine the effect of tiwai coffee consumption on lipid profiles (total cholesterol, Low Density Lipoprotein (LDL), High Density Lipoprotein (HDL), and triglycerides) and to determine the relationship between dietary intake and lipid profile. The study design uses a pre-and post-test design. The tiwai coffee intervention was given for 15 days, twice a day, once in the morning and once in the evening. The blood sample was collected before and after the intervention. Data were analyzed by a paired t-test to determine differences in the tiwai coffee consumption before and after intervention on lipid profiles. The correlation test was used to determine the degree of closeness of the relationship between food intake and lipid profile. The results showed that tiwai coffee consumption had a significant effect on triglyceride levels but had no significant effect on total cholesterol, LDL, and HDL levels. The pre-test average was 221.18±112.06 mg/dL, and the post-test average was 167.63±152.34 mg/dL. Triglyceride levels decreased by 53.55 mg/dL. The Decrease in total cholesterol, LDL, and HDL levels had no significant effect. However, the mean values showed a decrease in total cholesterol levels by 3.22 mg/dL, 0.82 mg/dL for LDL, and 0.18 mg/dL for HDL. From the results of this study, it can be concluded that cholesterol levels are influenced by food intake, diet, and physical activity. Tiwai coffee consumption can reduce triglyceride levels in the studied subjects.