ISOFLAVON KEDELAI DAN POTENSINYA SEBAGAI PENANGKAP RADIKAL BEBAS

Authors

  • Sussi Astuti Staf Pengajar Jurusan Teknologi Industri Pertanian Fakultas Pertanian Universitas Lampung

DOI:

https://doi.org/10.23960/jtihp.v13i2.126%20-%20136
Abstract View: 14647

Abstract

Improving of antioxidant status can be achieved by consuming antioxidant containing-food.  Consumption of natural food that contains antioxidant will give positive effects for health if it is consumed according to regular on optimum and effective dosage.  Isoflavones are the active compound in soybean.  By measuring immunohistochemical technique, it was proven increasing the profile of copper, zinc-superoxide dismutase (Cu,Zn-SOD) in the liver, kidney and testis of rats that were given isoflavones by oral administration.  As phenolic antioxidants, isoflavones have a potential role for protection of cells in those tissues because of the capability of isoflavone as scavenger free radicals.

Keywords:  antioxidant, free radical, isoflavone, soybean

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Published

2012-12-20

How to Cite

Astuti, S. (2012). ISOFLAVON KEDELAI DAN POTENSINYA SEBAGAI PENANGKAP RADIKAL BEBAS. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 13(2), 126–136. https://doi.org/10.23960/jtihp.v13i2.126 - 136

Issue

Vol. 13 No. 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

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