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All Journal Berkala Ilmiah Kedokteran Duta Wacana
Julia Windi Gunadi
Physiology Department, Medical Faculty of Maranatha Christian University Bandung
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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A REVIEW OF KOMBUCHA ANTIOXIDANT EFFECTS ON ATHEROSCLEROSIS IN PRECLINICAL STUDIES Elizabeth; Sharone Amabel; Ardo Sanjaya; Julia Windi Gunadi; Diana Krisanti Jasaputra
Berkala Ilmiah Kedokteran Duta Wacana Vol. 8 No. 2 (2023): BERKALA ILMIAH KEDOKTERAN DUTA WACANA
Publisher : Faculty of Medicine Universitas Kristen Duta Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21460/bikdw.v8i2.521

Abstract

Background Atherosclerosis is the leading cause of death among cardiovascular diseases in Indonesia, in which death is possible if uncontrolled. The prevalence of the disease may be prevented by consuming foods or drinks containing high levels of antioxidant such as kombucha. Exploration of kombucha properties as an antioxidant that will improve atherosclerosis could be obtained from preclinical studies. Objective To discuss the antioxidant effect of kombucha on atherosclerosis in preclinical studies. Method This study is a narrative review with literatures from 2013 to 2022. Result Kombucha is an antioxidant-rich beverage made from enzymes generated by the SCOBY bacteria, which are fermented in sweet tea for 7-14 days to achieve optimal quantities of polyphenols. In addition to the antioxidants in the blood, the effect will lower the levels of LDL, VLDL, triglycerides, and total cholesterol in the blood. Moreover, it can increase HDL in blood and inhibit lesion forming in the aorta. Conclusion Polyphenol in kombucha tea has an antiatherogenic effect that may prevent atherosclerosis in preclinical studies. Keywords: antioxidant, atherosclerosis, kombucha, polyphenol
Co-Authors Ardo Sanjaya Diana Krisanti Jasaputra Elizabeth Sharone Amabel