Manfaat Isoflavon dalam Produk Kedelai Menanggulangi Diabetes serta Mencegah Obesitas dan Osteoporosis
Keywords:
Kacang kedelai, isoflavon, antioksidan, penyakit kronikAbstract
In Indonesia, processed of soy products such as tempe, tofu, soy milk and some other foods can be obtained easily. Soybean contains isoflavones, protein fiber, has a low glycemic index, and classified as a functional food. It is the underlying beneficiary of soybeans specifically in the management of obesity, diabetes and other co-morbidities. Several RCT studies to examine the effects of isoflavones from soy products, suggesting that isoflavones reduce the risk of health problems such as breast and prostate cancer, coronary heart disease, prevent the loss of bone density in the elderly, and has the potential to prevent obesity and diabetes. Not only the source of isoflavones from soy products but can also be obtained from nuts, and wheat although fewer in number than soybeans. As for the daily needs of the individual isoflavones, there is no reference that shows the limits on isoflavones. However, the more antioxidants and anti-inflammatory in the body better. Nonetheless, the source of intake of isoflavones is also worth noting, because the food sources of isoflavones contain high protein and if the protein intake constantly excessive will impact the health of the kidneys and increases in serum albumin levels. We recommend that you keep referring to the basic needs of an individual protein, and the selection of food sources of protein derived from soy products so protein and isoflavones daily needs can be met.
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