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All Journal JURNAL ILMIAH KESEHATAN SANDI HUSADA Jurnal Ilmiah Kesehatan Sandi Husada
Andestya Nanda Pratama
Universitas Lampung
Health Professions Nursing Public Health

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Potensi Antioksidan Kedelai (Glycine Max L) Terhadap Penangkapan Radikal Bebas Andestya Nanda Pratama; Hendri Busman
Jurnal Ilmiah Kesehatan Sandi Husada Vol 9 No 1 (2020): Jurnal Ilmiah Kesehatan Sandi Husada
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Akademi Keperawatan Sandi Karsa (Merger) Politeknik Sandi Karsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35816/jiskh.v11i1.333

Abstract

Free radicals are molecules that have unstable and reactive properties, because they have one or more unpaired electrons. Free radicals can attack vulnerable compounds such as lipids and proteins, which will eventually cause dangerous diseases. Free radicals threaten the health of the body because of their reactive and unstable nature, because of their instability, free radicals react with molecules that are closest after entering the body, and produce other free radicals, and eventually become a chain reaction that can threaten the health of the body. Soybean (Glycine max L) has antioxidant compounds that can react with free radicals and stop the rate of free radicals to react with molecules in the body, namely isoflavones and other compounds, such as proteins, fats, and vitain A, C and D. Soybean (Glycine max L) has been shown to play an important role in healing or inhibiting diseases caused by free radicals, as well as the antioxidants contained, namely isoflavones that are consumed regularly can protect the body from free radicals
Potensi Antioksidan Kedelai (Glycine Max L) Terhadap Penangkapan Radikal Bebas Andestya Nanda Pratama; Hendri Busman
Jurnal Ilmiah Kesehatan Sandi Husada Vol 9 No 1 (2020): Jurnal Ilmiah Kesehatan Sandi Husada
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Akademi Keperawatan Sandi Karsa (Merger) Politeknik Sandi Karsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35816/jiskh.v11i1.333

Abstract

Free radicals are molecules that have unstable and reactive properties, because they have one or more unpaired electrons. Free radicals can attack vulnerable compounds such as lipids and proteins, which will eventually cause dangerous diseases. Free radicals threaten the health of the body because of their reactive and unstable nature, because of their instability, free radicals react with molecules that are closest after entering the body, and produce other free radicals, and eventually become a chain reaction that can threaten the health of the body. Soybean (Glycine max L) has antioxidant compounds that can react with free radicals and stop the rate of free radicals to react with molecules in the body, namely isoflavones and other compounds, such as proteins, fats, and vitain A, C and D. Soybean (Glycine max L) has been shown to play an important role in healing or inhibiting diseases caused by free radicals, as well as the antioxidants contained, namely isoflavones that are consumed regularly can protect the body from free radicals
Co-Authors Hendri Busman