Many toxic compounds in foods cause liver damage and disturbance of bodily function. Inflamma tion will precede liver damage as an initial response to poisoning. The inflammatory response depends heavily on the strength of the body's immune system. Many foods, drugs, and other compounds can decrease the immune system, but few serve as immunostimulants. This study aims to prove the decreasing of carbon tetra chloride toxicity using dateseed (Phoenix dactylifera L.) steeping to improve rat immunity. Methods: This was an experiment with pre and post test with a control group design. Wistar white rats were grouped into 6 groups, healthy control (HC), negative control (NC), positive control (PC), treatment dose 1 g/ kg (T1), treatment dose 3 g/kg (T3), and treatment dose 5 g/kg (T5). All of the groups were induced by CCL 4 before treatment except the HC group. The observed data were interleukin6 (IL6), lymphocyte count, and Creactive protein (CRP). Data from the groups were compared with an ANOVA test and followed by a post hoc test if a significant result was found. Results: The results showed that there were signifi cant differences between IL6, lymphocyte count, and CRP between HC and other groups that CCL 4 in duced. After the delivery of dateseed steeping, levels of IL6 and CRP decreased, and the lymphocyte count increased significantly. The group with the 5 g/ kg treatment dose was the most effective group for inhibiting the increase of IL6 and CRP, but a dose of 3 g/kg was the most effective to increase lymphocyte count. Conclusion: Dateseed steeping suppresses proin flammation mediators; it has a potency which improves cytokine proinflammation by inhibiting the inflamma tion process. Thus, date seed can be used as a cheap source of antiinflammation that can be considered as a health opportunity for developing countries.
Nutritionists have the opportunity to multitask, doing nutripreneurship so that apart from increasing disease recovery and preventing disease, they can also reduce unemployment in Indonesia. Although supported by the competence of educators and their increasingly creative teaching methods, the number of entrepreneurial nutrition students has not increased significantly. This study aims to determine the effect of entrepreneurship education in the field of nutrition (nutripreneurship) on entrepreneurial motivation in students of the Department of Nutrition, Fikes Unsoed. The research method used is descriptive analytic with a cross sectional approach. The population in this study were students of the Department of Nutrition Fikes Unsoed. Samples were selected using purposive sampling technique. Data was collected using a questionnaire. Descriptive data is presented in the form of a frequency distribution table, and analyzed by Pearson product moment correlation. The results showed that the level of nutripreneurship knowledge was midle/good; while the level of entrepreneurship motivation is hight. There is a relationship between entrepreneurship education in the field of nutrition (nutripreunership) with entrepreneurial motivation in students.
ABSTRAKPara nutrisionis dapat melakukan usaha dalam bidang jasa makanan (nutripreneurship) selain untuk meningkatkan kesembuhan atau mencegah terjadinya penyakit (nutritherapy). Meskipun didukung oleh kompetensi pendidik dan metode pengajarannya yang semakin kreatif, namun jumlah mahasiswa gizi yang berwirausaha selama ini belum meningkat signifikan. Penelitian ini bertujuan untuk mengetahui pengaruh pendidikan kewirausahaan dalam bidang gizi (nutripreneurship) terhadap motivasi berwirausaha pada mahasiswa Jurusan Ilmu Gizi Fikes Unsoed. Metode penelitian yang digunakan adalah deskriptif analitik dengan pendekatan cross sectional. Populasi pada penelitian ini adalah mahasiswa Jurusan Gizi Fikes Unsoed. Sampel dipilih dengan menggunakan teknik purposive sampling. Pengambilan data penelitian, dengan menggunakan kuesioner/angket. Data deskriptif disajikan dalam bentuk table distribusi frekuensi, dan analisis korelasi Pearson product moment. Hasil penelitian menunjukkan bahwa tingkat pengetahuan nutripreneurship dalam kategori sedang/baik, sedangkan motivasi berwirausaha dalam kategori tinggi. Terdapat hubungan antara pendidikan kewirausahaan dalam bidang gizi (nutripreunership) dengan motivasi berwirausaha pada mahasiswa.
Implication for health policy/practice/research/medical education:This study revealed that date seeds can be considered as a supplementary and natural source of immune-stimulant to maintain health.Please cite this paper as: Saryono S, Taufik A, Proverawati A, Efendi F. Dietary supplementation of Phoenix dactylifera L. seeds decreases pro-inflammatory mediators in CCl 4 -induced rats.
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