Introduction: The prevalence of hypercholesterolemia in Indonesia is estimated to increased continously. One of the traditional medicines used to reduce blood cholesterol levels is Moringa oleifera Lam, After using the extract of Moringa leaves, the cholesterol levels slowly reduced, it because by the active substance component on Moringa leaves such as flavanoid, tannin saponin and β-sitosterol. Objective : To determine the effect of Moringa leaf extract on reduce total cholesterol levels. Methods : The research is an analytical research, using pre-experimental design with one group pre-test method post-test approach. By comparing treatment groups and control groups where the treatment group was treated on the form of Moringa leaf extract. Results: The Paired T test showed that in the treatment group using Moringa leaf extract obtained before intervention the average cholesterol level was 307.40 mg/dl and after the interval was 209.00 mg/dl. Statistical test results obtained p value (0.00041) <0.05 which means that there is a difference of the mean cholesterol level between before and after treatment. Besides, the group using simvastatin was obtained before the intervention of the average cholesterol level was 271.20 mg/dl and after the interval was 127.40 mg/dl. Statistical test results obtained p value (0.009) <0.05 which means that there is a difference of the mean cholesterol level between before and after treatment. Conclusion: There wasn’t any significant differences between the Moringa leaves and simvastatin use to reduce the total blood cholesterol levels.
Preeklampsia adalah suatu sindrom spesifik pada kehamilan dimana keadaan terjadinya hipoperfusi ke organ akibat vasospasme dan aktivasi endotel yang di tandai dengan hipertensi, proteinuria dan edema. Ibu hamil membutuhkan energi kalori dan kelengkapan gizi terutama pada umur kehamilan 20 minggu yang sebaiknya tidak mengkonsumsi nutrisi yang tinggi natrium dan rendah protein karena dapat menyebabkan gangguan kehamilan seperti mie instan. Tujuan untuk mengetahui hubungan terjadinya risiko preeklampsia dengan pola makan konsumsi mie instan. Penelitian yang digunakan adalah penelitian analitik dengan menggunakan metode case control. Sampel dalam penelitian ini adalah seluruh bagian dari populasi yang termasuk dalam kriteria inklusi. Teknik sampling yang digunakan adalah accidential sampling. Metode uji statistik yang digunakan adalah chi square test. Dari hasil yang diperoleh pada pasien preeklampsia yang mengkonsumsi mie instan dan masuk dalam kategori jarang sebesar 46,7 (14 dari 30 responden), kategori sering sebesar 53,3% (16 dari 30 responden), dan kategori sangat sering 0%. Pada Pasien yang bukan preeklampsia yang mengkonsumsi mie instan dan masuk dalam kategori jarang sebesar 73,3% (22 dari 30 pasien), kategori sering sebesar 26,7% (8 dari 30 pasien), dan kategori sangat sering 0%.Terdapat hubungan antara ibu hamil yang mengkonsumsi mie instan dengan kejadian preeklampsia. Terdapat hubungan kejadian preeklampsia dengan porsi konsumsi mie instan. Terdapat hubungan dengan frekuensi mengkonsumsi mie instan yang mengakibatkan terjadinya preeklampsia pada ibu hamil.
Background: Diarrhea is still one of the global issues especially in developing countries. Diarrhea can be caused by either an infectious agent or a non-infectious agent. Escherichia coli is one of the infectious agents that is responsible for causing diarrhea. Garlic (Allium sativum) is a plant that has a good antibacterial activity potential because of its organosulfur and phenolic compound. Black garlic is the product of spontaneous fermentation of garlic that has improved its bioactive compounds. Content: Antibacterial potency of black garlic extract on Escherichia coli is shown on the resistance zone that formed where the lowest zone diameter is 9,67 mm while the highest zone is 24 mm. The fermentation of black garlic happened at the temperature of 70-80°C with 75-80% for 28-40 days. Conclusion: Black garlic is shown to exhibit antibacterial activity against bacteria such as Escherichia coli. This fermented product has the potential to be a therapeutic agent for diseases caused by Escherichia coli.
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