Kajian Tentang Efek Pemberian Nutrisi Kedelai (Glicine max) Terhadap Penurunan Kadar Kolesterol Total Pada Menopause

Febri Endra Budi Setyawan(1*)


(1) FK UMMalang, Malang, East Java, Indonesia
(*) Corresponding Author

Abstract


A Study on the Effects of Nutrition Soybeans (Glicine max) on Reducing Total Cholesterol Levels in Menopause

Latar belakang: Kadar kolesterol darah yang meningkat merupakan resiko terjadinya arterosklerosis pada penyakit pada jantung koroner. Wanita menopause mempunyai kadar estrogen yang sangat rendah, sehingga menyebabkan peningkatan faktor resiko profil lipid. Kedelai memiliki kadar protein yang tinggi, yaitu rata-rata 35%, bahkan pada varietas unggul dapat mencapai 40-44%. Protein kedelai memiliki susunan asam amino esensial lengkap, serta daya cerna yang sangat baik. Kandungan asam amino pada kedelai terutama adalah metionin dan sistein, sedangkan kandungan lisin dan treonin sangat tinggi. Lemak kedelai mengandung asam lemak esensial yang cukup, yaitu asam linoleat (omega-6) serta asam linolenat (omega-3) sehingga memberikan pengaruh yang sangat berarti bagi kesehatan, khususnya dalam kaitannya dengan pengendalian kolesterol dan penyakit kolesterol dan penyakit kardiovaskuler. 

Mekanisme penurunan kolesterol oleh kedelai disebabkan oleh isoflavon yang mempunyai sifat estrogenik, sehingga terjadi penurunan LDL, TG dan kenaikan dari HDL dan akhirnnya terjadi penurunan kadar kolesterol total dalam darah. Ada berbagai macam faktor yang mempengaruhi asupan kedelai terhadap penurunan kolesterol total. Faktor-faktor yang mempengaruhi asupan kedelai dalam penurunan kolesterol total adalah bentuk dan jenis isoflavon, kadar asupan isoflavon, waktu penelitian, gender dari subjek, kadar lipid serta status dari menopause.

 Background: Increased blood cholesterol levels are a risk of arterosclerosis in coronary heart disease. Menopausal women have very low estrogen levels, thus leading to an increase in lipid profile risk factors. Soybean has high protein content, which is average 35%, even at high yielding varieties can reach 40-44%. Soy protein has a complete array of essential amino acids, as well as excellent digestibility. Amino acid content in soybean is mainly methionine and cysteine, while the lysine and threonine content is very high. Soy fat contains sufficient essential fatty acids, linoleic acid (omega-6) and linolenic acid (omega-3) to give a significant effect on health, especially in relation to cholesterol control and cholesterol disease and cardiovascular disease. The mechanism of lowering cholesterol by soybeans is caused by isoflavones that have estrogenic properties, resulting in a decrease in LDL, TG and an increase in HDL and ultimately a decrease in total cholesterol levels in the blood. There are various factors that affect the intake of soybean to decrease total cholesterol. Factors affecting soy intake in total cholesterol reduction are the form and type of isoflavones, isoflavone intake levels, research time, gender of the subject, lipid levels and status of menopause

Keywords


kolesterol; kedelai; menopouse; soybean

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