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Journal > Jurnal Teknologi dan Industri Hasil Pertanian > ISOFLAVON KEDELAI DAN POTENSINYA SEBAGAI PENANGKAP RADIKAL BEBAS

 

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Jurnal Teknologi dan Industri Hasil Pertanian
Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian, September 2008
ISOFLAVON KEDELAI DAN POTENSINYA SEBAGAI PENANGKAP RADIKAL BEBAS
Astuti, Sussi ( Staf Pengajar Jurusan Teknologi Industri Pertanian Fakultas Pertanian Universitas Lampung)
Article Info   ABSTRACT
Published date:
17 Dec 2012
 
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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