ABSTRACT
Pineapple (Ananas comosus) is a tropical fruit that is numerous in Indonesia. This fruit can be processed into various processed food products. This author writes this article to find out the potential of pineapple as a food product that can be anti-noncommunicable diseases (NCDs) such as diabetes, obesity, oxidative stress, and cancer. This article is written using the narrative review method where data are collected from literature studies, namely articles in journals, books, and other literature-based online on database portals and leading search engines such as PUBMED and NCBI, the official website of the USDA (United States Department of Agriculture) and the European Phenols Explorer. The collected data are then analyzed, synthesized, discussed in the discussion, and general conclusions are drawn. The findings uncovered that pineapple contains polyphenols and antioxidant components, which are pretty high in concentration and could be useful as anti-NCDs. This fruit also has a proteolytic enzyme, bromelains, which is an immunomodulator against viral infections and diseases. This review concluded that pineapple fruit can be processed into various functional food products through several methods to maintain the content of polyphenols and antioxidants that have anti-NCDs potentials. It is necessary to process or execute this idea to identify and feel its benefits according to the research objectives, and in vivo, clinical trials are needed. Copyright © 2022 The Authors. Published by Rynnye Lyan Resources.
ABSTRACT
Background/Objectives: Sea grapes (Caulerpa racemosa) are rich in macro-micronutrients, such as protein, minerals, folic acid, ascorbic acid (Vitamin C), vitamin A, vitamin B1, and fiber.(1) Kombucha tea is a synbiotic fermented beverage that has many health benefits which fermentation process increases antioxidant levels in food products.(2) This study aims to evaluate the benefits of sea grapes kombucha tea, which include the amounts of vitamin C and its effect on Liver-Superoxide dismutase (SOD) serum in mice fed on cholesterol- and fat-enriched diet (CFED). Methods: The Kombucha tea in this study used the formulation of the previous study.(3) Vitamin C amounts were tested using the Titration-Iodometry method. Furthermore, 40 albino male (Mus musculus) mice weighing between 20-30 g were divided into four groups of ten each;group A as normal control (standard dry pellet diet), group B were fed CFED only, and C and D were fed CFED which given 150 and 300 mg/kgBW sea grapes kombucha tea (p.o.) for 4 weeks. This protocol has been registered at https://preclinicaltrials.eu (International Register of Preclinical Trials Protocols) PCTE0000258 and approved by the Ethics Committee RSUP Prof. Dr. RD. Kandou 100/EC/ KEPK-KANDOU/VI/2021. Statistical analysis in this study used The One-Way Anova SPSS 26.0. Results: Ascorbic acid amounts in this study kombucha tea was 1.45 ± 3.82 mg.mL-1. There was a significant difference in SOD levels between groups (p < 0.0001). SOD levels in group A, B, C, and D respectively 16.90 ± 2.82 U/mL;8.79 ± 0.67 U/mL;63.75 ± 4.55 U/mL and 80.27 ± 4.13 U/mL. Dosage of 300 mg/kgBW has significantly increased SOD activity (p < 0.0001) compared to 150 mg/kgBW. Discussion / Conclusion: The sea grapes kombucha tea has the potential to be a ready-to-drink beverage to meet daily vitamin C needs and increase SOD-Liver (Intracellular antioxidant). This study showed in line with previous study that consumption of ascorbic acid significantly increased the SOD activity in type-2 diabetes patients.(4) SOD plays a very important role as a defense against oxidative stress in the body.(5) Sea grapes kombucha tea has the potential to be an anti-inflammatory functional food and as a good immunomodulatory agent, especially during the COVID-19 pandemic.
ABSTRACT
Background: The current COVID-19 pandemic has led to serious changes in the daily routine of people including the elderly. One of the most feared impacts is the increasing malnutrition among the elderly, which contributes to exacerbating public health problems. Objective: To evaluate the differences in nutritional status, the risk of malnutrition, and nutritional intake between the elderly receiving home nursing and community-dwelling elderly during the COVID 19 pandemic. Method: Cross-sectional study with 60 home-nursed elderly residents and 52 community-dwelling elderly in South Jakarta. Nutritional status was determined through BMI, the risk for malnutrition was assessed by MNA, and nutritional intake was calculated using the interview method with a 24-hour food recall. Results: The study found, based on MNA, that there is a high risk of malnutrition (63.5%) among community-dwelling elderly compared to the elderly receiving home nursing (71.7%). A good prevalence of nutrition status was found in community-dwelling elderly (36.5%) better than home-nursed elderly (28.3%). Based on MNA, the elderly at risk of malnutrition who live with a home nursing are mostly male (76.5%), at 60 - 65 years (44.1%), last education is high school (38.2%), do not have disease comorbidities (70.6%), and had inadequate intake (55.9% energy, 41.2% protein, 61.8% fat, and 76.5% carbohydrate) while the elderly who live in the community are mostly female (69.4%), at 60 - 65 years (50%), the last education in elementary school (33.3%), have comorbidities (52.8%) and have inadequate intake (72.2% energy, 100% protein, 50% fat, 80.6% carbohydrate). There were significant differences in protein and fiber intake (p<0.05) between both groups. Implication: In this COVID-19 pandemic, health care workers need to be more active in conducting malnutrition risk screening particularly for community-dwelling elderly. More effort is required to advocate and ensure improved nutritional intake in this vulnerable group.
ABSTRACT
Mango (Mangifera indica) and pineapple (Ananas Comosus) are tropical fruits that contain many nutrients, one of which is antioxidants and polyphenols. Lots of studies have shown that fermented fruit is higher in antioxidants and health benefits. Antioxidants have been reported to be an alternative to enhance body immunity and possibly become an Anti-SARS-CoV-2. One of the antioxidants that are easily found in vitamin C. This study is to process the fermented mango and pineapple fruits into cookies and to test the antioxidant content (especially Vitamin C) in vitro. There were three variations of the formulation, mango: pineapple: CO2 free water. Sample 1 (1: 0.5: 0.5), sample 2 (2: 1: 1) and sample 3 (3: 2: 2). Then, all product samples were inoculated with Lactobacillus paracasei 5% b/v for 14 days under anaerobic conditions to get simpler mangoes and pineapple food fibre. The fermented products were made into flour with a freeze dryer. Sample variation is done to determine the average significance of the antioxidant content in it. The next step was Vitamin C analysis from 3 samples of cookies sample using Titration Iodometric Method, to determine the amount of Vitamin C (mg/100 g) and also the antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (DPPH). The amount of vitamin C obtained in Sample 1 was 100.20 mg/100 g respectively with antioxidant activity is 35.33%. Sample 2 was 95.75 mg/100 g respectively with antioxidant activity is 30.60%. Sample 3 was 107.90 mg/100 g respectively with antioxidant activity is 44.70%. The formulation with the highest amount of cookies sample containing vitamin C is S3. There was a significant difference (P<0.05) that determined vitamin C levels between sample formulations. The mean ash content of the three samples was 2.02±0.04% and water content were 1.60± 0.15%. The average vitamin C levels in the three sample cookies were 101.28±6.14 mg/100 g. Sample 3 indicated the best antioxidant activity towards 2,2-diphenyl-1-picrylhydrazyl (DPPH) in the amount of 44.70%. Therefore, fermented mango and pineapple have a great potential to be developed into healthy snack cookies. The vitamin C and antioxidants content in cookies from the fermentation of mango and pineapple may be a great substitute for snacks since antioxidants has the ability to improve immunity and anti-inflammatory response. These cookies are also good prebiotics for the gut microbiome which plays a good role in the immune system. © 2021 The Authors. Published by Rynnye Lyan Resources.
ABSTRACT
Introduction: Deaths due to the novel coronavirus (COVID-19) infection in Indonesia continue to increase each day. Limiting patient contact with family and health workers directly in the inpatient room can raise suspicion and complaints from the patient’s family being treated. The risk of medical disputes can also arise due to the limited fulfillment of obtaining information from the patient or family. This study aims to highlight the role of hospital-assisted Tele-education in conveying information to family members regarding the death of their loved ones. Methods: This study is a descriptive quantitative study by taking secondary data from medical records and quality committee data in hospitals to compare patient complaints that arise before and after hospital tele-education policy in COVID-19 cases at Prof.dr.R.D Kandou hospital. Results: Tele-education implementation appears to increase. From 14.43% in the first month of implementation to 80.46%, after the policy was set at the end of the 6th month. The number of complaints related to patients hospitalized due to COVID-19 before the use of virtual education in the patient’s family was 18.26%, and in cases where patients died, family complaints before the use of virtual education had a mean of 39.1%. After implementing the policy, the complaint rate for patients being treated fell to an average of 5.06%, and in deceased cases, the complaint rate decreased to an average of 8.95%. Conclusion: The number of cases that using virtual education increased each month, and the peak was in December 2020;meanwhile the lowest percentage was in July 2020. The use of virtual media in delivering family information and education reduces the barriers that are formed due to hospitalization in isolation rooms. © 2021, Sanglah General Hospital. All rights reserved.
ABSTRACT
The next step was to test the analysis of vitamin C from 3 samples of cookies using the Iodometric Titration Method, to determine the amount of Vitamin C (mg/100g) and the antioxidant activity with 2.2-diphenyl-1-picrylhydrazyl (DPPH) with triple repeat per sample. The amount of vitamin C obtained at S1 was 60.40±1.00 mg/100 g with 15.55±0.05% antioxidant activity, S2 was 55.95±0.05 mg/100 g with 10.60±0.30% antioxidant activity and S3 was 77.92±0.02 mg/100 g with 22.10±0.10% antioxidant activity. [...]these product can be a potential Anti SARS-CoV-2, which SARS-Cov-2 itself attacks immunity and causes inflammation in the body3.