Gambaran Konsumsi Makanan Fungsional dan Konsumsi Herbal pada Pasien Rawat Jalan Lansia di Rsud Berkah Pandeglang
Keywords:
elderly, functional food, herbs
Abstract
Elderly was vulnerable to has diseases due to decreased physiological function of the body. In addition to medical and pharmacological therapies, the consumption of functional and herbal foods is an alternative or complementary choice for recovery. This research was an observational analytic study with a quantitative descriptive design with a total of 38 respondents. The results showed that respondents consumed functional foods with fruits, consumed 1-2 times a week, consumption duration of more than 1 year, consumed with the aim of curing the disease, and the main source of information came from the community or hereditary beliefs. Respondents consume herbs as complementary medicine. The types of herbs that are consumed the most are rhizomes, consumed 1-3 times a day, more than 1 year duration, and herbal related information obtained from the community or hereditary beliefs. These functional and herbal foods generally contain antioxidants and other compounds that have anti-inflammatory activity.
References
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[2] M. N. Vella, L. M. Stratton, J. Sheeshka, and A. M. Duncan, “Functional food awareness and perceptions in relation to information sources in older adults,” Nutr. J., vol. 13, no. 1, p. 44, Dec. 2014.
[3] R. Agustina et al., “Kajian Manfaat Pangan Fungsional Setelah Terpenuhinya Gizi Seimbang,” in Pra-Widyakarya Nasional Pangan dan Gizi, 2018, pp. 22–23.
[4] J. E. de Souza Silva et al., “Use of herbal medicines by elderly patients: A systematic review,” Arch. Gerontol. Geriatr., vol. 59, no. 2, pp. 227–233, Sep. 2014.
[5] A. Tachjian, V. Maria, and A. Jahangir, “Use of Herbal Products and Potential Interactions in Patients With Cardiovascular Diseases,” J. Am. Coll. Cardiol., vol. 55, no. 6, pp. 515–525, 2010.
[6] Y. Tian, L. Su, J. Wang, X. Duan, and X. Jiang, “Fruit and vegetable consumption and risk of the metabolic syndrome: A meta-analysis,” Public Health Nutr., vol. 21, no. 4, pp. 756–765, 2018.
[7] R. K. Baboota et al., “Functional food ingredients for the management of obesity and associated co-morbidities -A review,” J. Funct. Foods, vol. 5, no. 3, pp. 997–1012, 2013.
[8] J. Gonzalez et al., “Apple Peel Supplemented Diet Reduces Parameters of Metabolic Syndrome and Atherogenic Progression in ApoE−/−Mice,” Evidence-Based Complement. Altern. Med., vol. 2015, pp. 1–10, 2015.
[9] F. Perez-Vizcaino, J. Duarte, and R. Andriantsitohaina, “Endothelial function and cardiovascular disease: Effects of quercetin and wine polyphenols,” Free Radic. Res., vol. 40, no. 10, pp. 1054–1065, Jan. 2006.
[10] M. Romero et al., “Lack of beneficial metabolic effects of quercetin in adult spontaneously hypertensive rats,” Eur. J. Pharmacol., vol. 627, no. 1–3, pp. 242–250, 2010.
[11] H. Leontowicz et al., “Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats,” J. Nutr. Biochem., vol. 13, no. 10, pp. 603–610, 2002.
[12] S. Auclair et al., “Apple polyphenols and fibers attenuate atherosclerosis in apolipoprotein E-deficient mice,” J. Agric. Food Chem., vol. 56, no. 14, pp. 5558–5563, 2008.
[13] A.-L. X. Ouyang, W.-L. Peng, W.-Y. Lai, “‘Green tea polyphenols inhibit low-density lipoprotein-induced proliferation of rat vascular smooth muscle cells,’” Acad. J. first Med. Coll. PLA 24(9)975-9 2004, vol. 24, no. 9, pp. 975–9, 2004.
[14] G. K. Z. S. Dourado and T. B. Cesar, “Investigation of cytokines, oxidative stress, metabolic, and inflammatory biomarkers after orange juice consumption by normal and overweight subjects,” Food Nutr. Res., vol. 59, no. 1, p. 28147, Jan. 2015.
[15] G. Sibi, R. Naveen, K. Dhananjaya, K. R. Ravikumar, and H. Mallesha, “Potential use of Muntingia calabura L. extracts against human and plant pathogens,” Pharmacogn. J., vol. 4, no. 34, pp. 44–47, 2012.
[16] A. Scalbert, “Antimicrobial properties of tannins,” Phytochemistry, vol. 30, no. 12, pp. 3875–3883, 1991.[17]F. R. Kolar, V. S. Kamble, and G. B. Dixit, “Phytochemical constituents and antioxidant potential of some underused fruits,” African J. Pharm. Pharmacol., vol. 5, no. 18, pp. 2067–2072, 2011.
[18] V. J. Pramono and R. Santoso, “Pengaruh Ekstrak Buah Kersen ( Muntingia calabura ) terhadap Kadar Gula Darah Tikus Putih ( Rattus novergicus ) yang Diinduksi
6Streptozotocin ( STZ ),” J. Sain Vet., vol. 32, no. 2, pp. 218–223, 2014.
[19] T. E. Verdayanti, “TERHADAP PENURUNAN KADAR GLUKOSA DARAH PADA TIKUS PUTIH ( Rattus norvegicus ),” p. 4330035, 2009.[20]M. S. and J. Stang, “Guidelines for Adolescent Nutrition Service.”2005.
[21] P. K. Mukherjee, N. K. Nema, N. Maity, and B.K. Sarkar, “Phytochemical and therapeutic potential of cucumber,” Fitoterapia, vol. 84, no. 1, pp. 227–236, 2013.
[22] N. Kamkaen, N. Mulsri, and C. Treesak, “Screening of Some Tropical Vegetables for Anti-tyrosinase Activity,” Thai Pharm. Heal. Sci. J., vol. 2, no. 1, pp. 15–19, 2007.
[23] M. J. Cho, R. W. Buescher, M. Johnson, and M. Janes, “Inactivation of pathogenic bacteria by cucumber volatiles (E,Z)-2,6-nonadienal and (E)-2-nonenal,” J. Food Prot., vol. 67, no. 5, pp. 1014–1016, 2004.
[24] S. A. Rajasekaran, “Therapeutic potential of curcumin in gastrointestinal diseases,” World J. Gastrointest. Pathophysiol., vol. 2, no. 1, p. 1, 2011.[25]M. C. Fadus, C. Lau, J. Bikhchandani, and H. T. Lynch, “Curcumin: An age-old anti-inflammatory and anti-neoplastic agent,” J. Tradit. Complement. Med., vol. 7, no. 3, pp. 339–346, 2017.
Published
2020-04-28
How to Cite
Puspareni, L., Wardhani, S., & Fauziah, A. (2020). Gambaran Konsumsi Makanan Fungsional dan Konsumsi Herbal pada Pasien Rawat Jalan Lansia di Rsud Berkah Pandeglang. Nutriology : Jurnal Pangan,Gizi,Kesehatan, 1(1), 1-6. https://doi.org/https://doi.org/10.30812/nutriology.v1i1.728
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