Has we all know that health is the cornerstone and major in human life than others, such as position, power, rank, or wealth. Without optimal health, it will become meaningless, because that is healthy and fit is everyone's dream. Epidemiological studies indicate there are close links between health status and life expectancy of humans with their consumption patterns. People in the area who consume lots of protein, fat, sugar and salt for example, was more commonly found as people with degenerative diseases than people in the area who consume lots of carbohydrates, fiber and vitamins.
Majority countries such as Japan's long-lived, consume foods rich in beans, vegetables and fruit and green tea berkebiasaan. Eskimo community whose lives are not separated from the consumption of fish, rarely found as people with heart disease. Society groups who are accustomed to eating fermented milk was also having an average age longer.
Antioxidants are defined as compounds that can delay, slow down, and prevent the oxidation of lipids. In a special sense, antioxidants are substances that can delay or prevent the occurrence of antioxidative reactions of free radicals in lipid oxidation (Kochhar and Rossell, 1990).
The sources of antioxidants can be classified into two groups, namely synthetic antioxidants (antioxidants obtained from the synthesis of chemical reactions) and natural antioxidants (antioxidant extracted natural ingredients).
Some examples of permitted use of synthetic antioxidants for food and its use has been frequently used, namely anisol butyl hydroxy (BHA), butylated hydroxy toluene (BHT), propyl gallate, tert-butyl hidoksi quinon (TBHQ) and tocopherols. Antioxidants are natural antioxidants that have been produced synthetically for commercial purposes.
Natural antioxidants in food can be derived from (a) the existing antioxidant compounds from one or two food components, (b) an antioxidant compound that is formed from reactions during processing, (c) antioxidant compounds isolated from natural sources and added to foods as food additives (Pratt, 1992).
Some examples of permitted use of synthetic antioxidants for food and its use has been frequently used, namely anisol butyl hydroxy (BHA), butylated hydroxy toluene (BHT), propyl gallate, tert-butyl hidoksi quinon (TBHQ) and tocopherols. Antioxidants are natural antioxidants that have been produced synthetically for commercial purposes.
Natural antioxidants in food can be derived from (a) the existing antioxidant compounds from one or two food components, (b) an antioxidant compound that is formed from reactions during processing, (c) antioxidant compounds isolated from natural sources and added to foods as food additives (Pratt, 1992).
Antioxidant compounds isolated from natural sources is derived from plants. Kingdom plant, Angiosperm has approximately 250,000 to 300,000 species, of which approximately 400 species have been known to become human food. Isolation of natural antioxidants have been made from plants that can be eaten, but not always from the part that can be eaten. Natural antioxidant in several parts of plants, such as in wood, bark, roots, leaves, fruits, flowers, seeds and pollen (Pratt, 1992).
Natural antioxidant plant compounds are usually phenolic or polyphenolic compounds which may be a class of flavonoids, cinnamic acid derivatives, coumarin, tocopherol and polyfunctional organic acids. Flavonoid having antioxidant activity include flavonoids, flavonols, isoflavones, kateksin, flavonols and kalkon. While cinnamic acid derivatives include acid kafeat, ferulat acid, chlorogenic acid, and others.
Ginger (Zingiber officinale Roscoe) are commonly used as a spice or traditional medicine. Pungent components of ginger such as gingerol and 6-6 shogaol known to have antioxidant activity sufficient. Of ginger extract that has been discarded components volatilnya by steam distillation, the fraction of non volatilnya after purification, it was found that there were four compound gingerol derivatives and four kinds of diarilheptanoid which have strong antioxidant activity (Nakatani, 1992).
There are several phenolic compounds that have antioxidant activity have been isolated from soybean (Glycine max L.), one of which is flavonoids. Flavonoids soybean is unique in that of all the flavonoids isolated and identified the isoflavones.
Natural antioxidant plant compounds are usually phenolic or polyphenolic compounds which may be a class of flavonoids, cinnamic acid derivatives, coumarin, tocopherol and polyfunctional organic acids. Flavonoid having antioxidant activity include flavonoids, flavonols, isoflavones, kateksin, flavonols and kalkon. While cinnamic acid derivatives include acid kafeat, ferulat acid, chlorogenic acid, and others.
Ginger (Zingiber officinale Roscoe) are commonly used as a spice or traditional medicine. Pungent components of ginger such as gingerol and 6-6 shogaol known to have antioxidant activity sufficient. Of ginger extract that has been discarded components volatilnya by steam distillation, the fraction of non volatilnya after purification, it was found that there were four compound gingerol derivatives and four kinds of diarilheptanoid which have strong antioxidant activity (Nakatani, 1992).
There are several phenolic compounds that have antioxidant activity have been isolated from soybean (Glycine max L.), one of which is flavonoids. Flavonoids soybean is unique in that of all the flavonoids isolated and identified the isoflavones.
Mechanism of action of antioxidants has two functions. The first function is the main function of antioxidants is a hydrogen atom donor. Antioxidants (AH) which has the main function is often referred to as primary antioxidants. This compound can provide a fast hydrogen atoms to lipid radical (R *, Roo *) or convert it to a more stable form, while the radical derivative of antioxidants (A *) has a more stable situation than the lipid radical.
The second function is a secondary function of antioxidants, which slow the rate of autooksidasi with a variety of mechanisms outside the chain termination mechanism autooksidasi with lipid radical conversion to a more stable form (Gordon, 1990).
Addition of antioxidants (AH) primary with a low concentration of lipids can inhibit or prevent reaction autooksidasi fats and oils. The addition of these can inhibit the oxidation reaction at the stage of initiation and propagation (Figure 1). Antioxidant radicals (A *) is formed in the reaction is relatively stable and did not have enough energy to be able to react with other lipid molecules to form new lipid radicals (Gordon, 1990).
The second function is a secondary function of antioxidants, which slow the rate of autooksidasi with a variety of mechanisms outside the chain termination mechanism autooksidasi with lipid radical conversion to a more stable form (Gordon, 1990).
Addition of antioxidants (AH) primary with a low concentration of lipids can inhibit or prevent reaction autooksidasi fats and oils. The addition of these can inhibit the oxidation reaction at the stage of initiation and propagation (Figure 1). Antioxidant radicals (A *) is formed in the reaction is relatively stable and did not have enough energy to be able to react with other lipid molecules to form new lipid radicals (Gordon, 1990).
The process of aging and degenerative diseases such as cancer cardiovascular, blood vessel blockage that includes hiperlipidemik, atherosclerosis, stroke and high blood pressure and disruption of the body's immune system can be caused by oxidative stress.
Oxidative stress is a state of unbalance and prooksidan amount of oxidant in the body. In these conditions, the activity of free radical molecules or reactive oxygen species (ROS) can cause cellular and genetic damage. Lack of nutrients and the compounds xenobiotik of food or a polluted environment will worsen the situation.
When the Japanese public generally or some Asian societies rarely have a problem with a variety of degenerative diseases, this is caused by the traditional healthy menu rich in nutrients and bioactive components. These substances have the ability as an antioxidant, which plays an important role in inhibiting the oxidation of chemical reactions, which can damage macromolecules and can cause various health problems.
Oxidative stress is a state of unbalance and prooksidan amount of oxidant in the body. In these conditions, the activity of free radical molecules or reactive oxygen species (ROS) can cause cellular and genetic damage. Lack of nutrients and the compounds xenobiotik of food or a polluted environment will worsen the situation.
When the Japanese public generally or some Asian societies rarely have a problem with a variety of degenerative diseases, this is caused by the traditional healthy menu rich in nutrients and bioactive components. These substances have the ability as an antioxidant, which plays an important role in inhibiting the oxidation of chemical reactions, which can damage macromolecules and can cause various health problems.
Positive role of antioxidants on cancer and cardiovascular disease (primarily caused by atherosclerosis / blockage and narrowing of blood vessels) are also widely studied. Antioxidants play a role in protecting low density lipoprotein (LDL) and very low (VLDL) from the oxidation reaction.
Prevention of atherosclerosis can be done by inhibiting the oxidation of LDL using the antioxidants found in many foodstuffs.
As for cancer and tumor specialist many scientists agree that the disease originated from the mutation of genes or DNA of the cell. Changes in gene mutation can occur through the mechanism of genetic replication errors and error rates ranging from 10-15%, or external factors that alter the DNA structure such as viruses, pollution, radiation, and the compound xenobiotik of food consumption by 80-85%. Free radicals and oxidation reactions resulting chain clearly play a role in the process of this mutation. And this risk can actually be reduced by consuming antioxidants in sufficient quantities.
Prevention of atherosclerosis can be done by inhibiting the oxidation of LDL using the antioxidants found in many foodstuffs.
As for cancer and tumor specialist many scientists agree that the disease originated from the mutation of genes or DNA of the cell. Changes in gene mutation can occur through the mechanism of genetic replication errors and error rates ranging from 10-15%, or external factors that alter the DNA structure such as viruses, pollution, radiation, and the compound xenobiotik of food consumption by 80-85%. Free radicals and oxidation reactions resulting chain clearly play a role in the process of this mutation. And this risk can actually be reduced by consuming antioxidants in sufficient quantities.
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