Potensi Susu Kedelai sebagai Anti Hipertensi
Abstract
Individu dengan hipertensi memiliki peningkatan risiko penyakit kardiovaskular aterosklerotik, karena hipertensi berkontribusi terhadap disfungsi endotel dan meningkatkan ekspresi molekul adhesi sel. Pangan fungsional mempunyai fungsi dalam peningkatan kesehatan dan pencegahan penyakit. Kedelai merupakan salah satu jenis pangan fungsional yang mengandung zatzat gizi seperti isoflavon, saponin, lesitin dan fitosterol yang dapat menurunkan risiko penyakit kardiovaskular.Penelitian ini adalah studi literature review dan sumber pustaka yang digunakan melibatkan 15 pustaka yang berasal dari 4jurnal nasional dan 11 jurnal internasional.Tujuan dari literature review ini adalah untuk mengetahui pengaruh susu kedelai terhadap penurunan tekanan darah pada penderita hipertensi karena susu kedelai sangat mudah didapatkan di Indonesia sehingga dapat memberikan informasi bagi masyarakat luas. Berbagai penelitian menunjukkan hasil yang cukup signifikan mengenai pengaruh susu kedelai terhadap penurunan tekanan darah pada penderita hipertensi. Isoflavon dalam kedelai dapat mengurangi peningkatan tekanan darah melalui berbagai mekanisme misalnya percepatan produksi NO dan penghambatan inflamasi.
Kata kunci: isoflavon, hipertensi, susu kedelai
POTENTIAL OF SOYBEAN MILK AS ANTI-HYPERTENSION
ABSTRACT
Individuals with hypertension have an increased risk of atherosclerotic cardiovascular disease, because hypertension contributes to endothelial dysfunction and increases the expression of cell adhesion molecules. Functional food has a function in improving health and preventing disease. Soybean is one type of functional food that contains nutrients such as isoflavones, saponins, lecithin and phytosterols which can reduce the risk of cardiovascular disease. This research is a literature review study and literature sources used involved 15 libraries originating from 4 national journals and 11 international journals. The purpose of this review literature is to determine the effect of soy milk on reducing blood pressure in patients with hypertension because soy milk is very easy to obtain in Indonesia so that it can provide information to the wider community. Various studies have shown significant results regarding the effect of soy milk on reducing blood pressure in people with hypertension. Isoflavones in soy can reduce blood pressure increases through various mechanisms such as accelerated NO production and inhibition of inflammation.
Keywords: isoflavones, hypertension, soymilk
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