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All Journal Indonesian Journal of Life Sciences
Junaida Astina
Institut Bio Scientia Internasional Indonesia, Jakarta, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

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Benefits of Chia Seeds as a Functional Food for Cardiovascular Diseases Prevention: A Review Jung Yeu Kim; Alexandra Amanda Ningtyas; Reynaldi Budiman W; Clarabelin Clarabelin; Willy Setiawan; Aurelia Faustine Wu; Anganjani Samaraswasdee Arya; Junaida Astina
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.02
Publisher : Universitas Bio Scientia Internasional Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i2.179

Abstract

In order to increase the overall health while keeping the lifestyle, the interest of consuming lipid-based food or lipid-modifying foods are growing. Chia seed is an annual herbaceous plant that is rich in lipids (30–33%), carbohydrates (2–41%), dietary fiber (18–30%), and protein (15–25%). Chia seeds also contain high amounts of bioactive compounds, such as omega-3 fatty acids, antioxidants, and polyphenols to prevent some chronic diseases. Its rate of consumption has grown over the years due to its health benefits for chronic conditions such as obesity, cardiovascular disease, diabetes, and cancer. Some studies have been done to prove the benefits of consuming chia seeds. The aim of this paper is to review the morphology, composition, and benefits of chia seeds towards the prevention of cardiovascular diseases.
Analyzing the Effects of Kefir on the Gut Microbiota Strains in Alzheimer’s Patients Vanessa Ellivia; Belinda Hariyanto; Erika Marceline Kwan; Angelyna Angelyna; Celestine Jovanka Tjahjadi; Andrea Benita Wiguna; Chelsy Angelline Wen; Junaida Astina
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.02
Publisher : Universitas Bio Scientia Internasional Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i2.182

Abstract

Alzheimer's disease (AD) is a neurodegenerative disorder that progresses over time and slowly deprives patients of their memory, cognitive abilities, and eventually, capability to carry out even the simplest activities, and even affects the gut microbiota. Studies suggest changes in gut microbial diversity and abnormalities in the gut-brain axis are associated with AD. Probiotics, known for their numerous health benefits, are well recognized as one of the most effective prophylactic strategies against cognitive deterioration in AD. In order to grow, the gut microbiota needs nutrients including Lactobacilli and Bifidobacteria which are frequently linked to the therapeutic potential of kefir. It is proven to modulate the immune system and maintain gut health by modifying the gut microbiota, lowering the prevalence of inflammation as well as oxidative stress, which slows down the progression of AD. Thus, this review summarizes the possible benefits of probiotics, specifically, kefir, on the gut microbiota strains in Alzheimer’s patients. A literature search was conducted on scientific platforms using Google Scholar and PubMed. Given the inclusion criteria and the limitation on the publication year, 53 scientific articles were selected for further analysis. Keyword searches were limited to the following. (1) Alzheimer’s disease and/or (2) gut microbiota and/or (3) probiotics and/or (4) kefir. The findings of this study clarify the association between probiotics and AD in altering the gut microbiota by improving the proliferation of Lactobacillus and Bifidobacterium and subsequently slowing the progression of AD. Keywords: Alzheimer’s disease (AD); gut microbiota; probiotics; nutrients; bioactive compounds; kefir
Importance of WASH Interventions in Tackling Stunting and Wasting Problems in Children Steffany Soegijanto; Jessica Natalie Santoso; Angelica Gabriel Eldyjoe; Bernadeth Caecilya Anggraini Halim; Timothy Sastra; Zenlly Erenn Jossevynne; Figo Valentino; Junaida Astina
Indonesian Journal of Life Sciences 2025: IJLS Vol 07 No.01
Publisher : Universitas Bio Scientia Internasional Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v7i1.201

Abstract

Child malnutrition is a serious health condition caused by insufficient or excessive consumption of calories, carbohydrates, fats, proteins, vitamins, and minerals. Poor sanitation, hygiene, and viral infections directly related to malnutrition, which also correlated with stunting and wasting. UNICEF and WHO work globally to combat malnutrition, especially stunting and wasting, by implementing WASH programs to minimize diarrheal illnesses and improve nutritional status. Despite encouraging results, WASH interventions face several limitations such as resource demand and adaptation to unforeseen circumstances. Some recommendations for future programs include combining WASH with nutritional education, growth tracking, community engagement, and supplements for better results. To alleviate stunting in children, infrastructure, hygiene education, and public cleanliness should be improved. Taking a holistic approach to physical and cognitive development is essential to solving the complicated issue of child malnutrition, especially in Indonesia.
Canna (Canna edulis) Flour's Properties as Indonesian Functional Food to Lower Colorectal Cancer Risk Jessica Natalie Santoso; Steffany Soegijanto; Angelica Gabriel Eldyjoe; Helena Felicia; Gabriella Jovita Kusuma; Rini Wiranti; Junaida Astina
Indonesian Journal of Life Sciences 2025: IJLS Vol 07 No.01
Publisher : Universitas Bio Scientia Internasional Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v7i1.206

Abstract

The imbalanced food supply in Indonesia has posed a significant challenge. The utilization of canna (Canna Edulis) starch can act as a potential solution, enabling society to consume a more diverse variety of commodities rather than relying solely on rice. Canna, an underutilized tuber, is rich in resistant starch and bioactive compounds, showing potential in tackling dietary and health issues. Despite its high glycemic index, efforts to modify canna starch into resistant starch aim to enhance its health benefits by improving blood sugar control and gut health. This paper aims to introduce ganyong (Canna edulis) starch as a versatile alternative to rice or wheat for carbohydrates, which also highlights the urgent need to address and prevent the high prevalence of colorectal cancer in society by the role of bioactivity and mechanisms of action of canna starch. The applications of canna starch in the food industry such as ginger bangket biscuits, cendol, and cookies, is discussed to highlight its potential as a substitute for traditional starch sources, along with its sensory attributes. Although limitations are acknowledged, continued research and development in processing techniques are essential to unlock the full potential of canna starch and its application in addressing food security and health challenges.
The Potential of Foxtail Millet as a Carbohydrate-Based Indonesian Local Functional Food Andrea Natasha Candra; Bernadeth Caecilya Anggraini Halim; Franchel Kartasasmita; Gladys Gracia Christie; Jemima Patricia Pandyopranoto; Koo Felisha Andriani; Febrina Margaretha; Devita Mayanda Heerlie; Junaida Astina
Indonesian Journal of Life Sciences 2025: IJLS Vol 07 No.01
Publisher : Universitas Bio Scientia Internasional Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v7i1.208

Abstract

Foxtail millet (Setaria italica L.) is a round-shaped cereal grain varied in colors and sizes and is part of the Poaceae family alongside sorghum and maize. It is one of the most extensively cultivated crops in Asia and Africa, as well as in several other developing countries. In 2014 alone, Asia and Africa produced 95% of the total global foxtail millet yield. Foxtail Millet itself is a good source of bioactive compounds such as minerals, phenolic compounds, amino acids, dietary fibers, carotenoids, sterols, unsaturated fatty acids, phytic acids, tocols, and anti-nutritive compounds. Due to these reasons, foxtail millet has several health benefits such as antioxidant activity, anti-hyperglycemic effects, anti-cholesterol effects, anti-hypertensive effects, and anthropometric effects. It has been mentioned that fox millet contains antioxidants, metal chelators, and reductants in the soluble and insoluble phenolic extracts which are beneficial as natural antioxidant sources. In animals, foxtail millet has also been proven to be safe and its benefit has been proven, specifically in terms of its gastroprotective effect. However, foxtail millet might cause an allergic reaction in humans due to cross-reactivity among different grains. Hence, the safety and efficacy of foxtail millet should be studied further. However, potentially, foxtail millet could be incorporated into a variety of aspects of the food industry. One of the functions is that it can be used to incorporate the flour in order to increase the nutritional properties, such as the mineral and fiber content of the flour itself.
Co-Authors Alexandra Amanda Ningtyas Andrea Benita Wiguna Andrea Natasha Candra Anganjani Samaraswasdee Arya Angelica Gabriel Eldyjoe Angelyna Angelyna Aurelia Faustine Wu Belinda Hariyanto Bernadeth Caecilya Anggraini Halim Celestine Jovanka Tjahjadi Chelsy Angelline Wen Clarabelin Clarabelin Devita Mayanda Heerlie Erika Marceline Kwan Febrina Margaretha Figo Valentino Franchel Kartasasmita Gabriella Jovita Kusuma Gladys Gracia Christie Helena Felicia Jemima Patricia Pandyopranoto Jessica Natalie Santoso Jung Yeu Kim Koo Felisha Andriani Reynaldi Budiman W Rini Wiranti Steffany Soegijanto Timothy Sastra Vanessa Ellivia Willy Setiawan Zenlly Erenn Jossevynne