MENANGKAL RADIKAL BEBAS DENGAN ANTI-OKSIDAN
Abstract
This article aims at understanding free radical and how antioxidant can neutralize it. This reactive and unstable chemistry molecules could destruct cell. Free radical coul be formed automatically by respiration result or generate from external factor like air pollution, cigarette smoke, emition of vehicle or access of UV light. To stop free radical, it must be concerned seriously that the supply of antioxidant in our body is sufficient. Endogenus antioxidant must be added by exogenus antioxidant to make it react with free radical to produce stable molecules.
Key words: free radical, antioxidantFull Text:
PDF (Bahasa Indonesia)References
Alif A. 2010. Minyak Kelapa Murni Menghalau Penyakit Akibat Radikal Bebas. (http://www.minyak–kelapa.com. diakses 28 Januari 2010.
Desrosier NW. 1988. Teknologi Pengawetan Makanan. Jakarta :UI Press
Fessenden, Fessenden. 1982. Kimia Organik. Jakarta : Erlangga
Hernani MR. 2006. Tanaman Berkhasiat Anti Oksidan. Jakarta: Penebar Swadaya
Indigomorie. 25 Juni 2009 . Anti Oksidan: Apa yang Kita Perlu Ketahui Tentangnya. (http://www.Netsains. Com. Diakses 09 Desember 2009)
Lehninger AL. 1982. Dasar-Dasar Biokimia. Jilid 2. Jakarta : Erlangga.
Murray RK et al. 2003. Biokimia Harper. Jakarta: Penerbit Buku Kedokteran EGC.
Nadesul H. 2007. Sehat Itu Murah. Jakarta: Penerbit Buku Kompas.
Rismunandar. 1988. Rempah-rempah, Komoditi Ekspor Indonesia. Bandung: Sinar Baru
Robins. 2007. Buku Ajar Patologi. Vol I, Edisi 7. Jakarta : Penerbit Buku Kedokteran EGC.
Sadikin M. 27 Februari 2008. Radikal Bebas Harus Dikendalikan, Media Indonesia, hal 17
Sauriasari R. 22 Januari 2006. Mengenal dan Menangkal Radikal Bebas. (http://www.Jurnal Bogor. Com. Diakses 09 Desember 2009)
Silalahi J. 2006. Makanan Fungsional, Yogyakarta: Kanisius
Slaga, Thomas J, Keuneke R. 2005. Detoks Revolution. Jakarta : PT Bhuana Ilmu Populer.
Sofia D. 2005. Anti Oksidan dan Radikal Bebas. Majalah Acid FMIPA Universitas Lampung, Edisi III/Tahun V.
Suryo. 2008. Genetika Manusia. Yogyakarta : Gadjah Mada University Press.
Ketaren S. 2005. Minyak dan Lemak Pangan. Jakarta : UI Press.
DOI: http://dx.doi.org/10.31958/js.v2i2.28
Refbacks
- There are currently no refbacks.
Copyright (c) 2016 KUNTUM KHAIRA
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Indexed by:
__________________________________________________________________________
Sainstek: Jurnal Sains dan Teknologi
ISSN 2085-8019 (print) | 2580-278x (online)
Published by Institut Agama Islam Negeri Batusangkar
Email: sainstek@iainbatusangkar.ac.id
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.