Supplements prevent coronary heart Found
Made Budi, professors and researchers Cenderawasih University, Jayapura, Papua, again found the supplements to cope with coronary heart disease, high blood pressure, cholesterol, and strengthen the heart arteries. These findings are a combination of brown and red juice Papua.
Made Budi who attended the seminar on heart health in Kupang, East Nusa Tenggara, on Tuesday (18/01/2011), say, chocolate or Theobroma cacao Papua great potential for pharmaceutical raw materials, especially food supplement ingredients. From the medical side, brown fat is very suitable for cardiovascular therapy.
In research over the past two years, Made Budi find, brown oil fatty acid composition nearly 85 percent were prepared by chain fatty acids are mainly, with stearic C10-35 percent. In addition, brown beans also contain antioxidants that function phenol inhibits the oxidation of LDL (bad fats).
Chocolate also contains polyphenols which are found in red wine and red fruit. Inventors red juice for health in 2005, said the results of research involving human subjects, eating chocolate also resulted in total cholesterol and LDL cholesterol are very low compared to eating beef fat or butter. Although both contain fat, cholesterol, the effect was very different.
"Fatty acid content of red fruit dominated by as much as 50 percent oleic acid, whereas oleic acid in brown only 7 percent. Differences contents of two different plant species are encouraged me to do scientific studies and menformulasikannya to human health, "said Made.
From the results of this study, researchers conducted innovative combination of red fruit (red fruit oil) and cocoa butter (chocolate oil). This product was named Food Supplement 2010.
The composition of the combination of red juice and brown oils consist of fatty acids which consist of chocolate contains palmitic acid 24.8 percent, 27.3 percent margariat acid, oleic acid 7.3 percent, 37.8 percent stearic acid, and acid eicosadinoat 1.3 percent. While mineral composed of iron (Fe) 40.36 ppm, potassium (K) 74.34 ppm, magnesium (Mg) 65.79 ppm, and phosphorus (P) 203 ppm
Made Budi who attended the seminar on heart health in Kupang, East Nusa Tenggara, on Tuesday (18/01/2011), say, chocolate or Theobroma cacao Papua great potential for pharmaceutical raw materials, especially food supplement ingredients. From the medical side, brown fat is very suitable for cardiovascular therapy.
In research over the past two years, Made Budi find, brown oil fatty acid composition nearly 85 percent were prepared by chain fatty acids are mainly, with stearic C10-35 percent. In addition, brown beans also contain antioxidants that function phenol inhibits the oxidation of LDL (bad fats).
Chocolate also contains polyphenols which are found in red wine and red fruit. Inventors red juice for health in 2005, said the results of research involving human subjects, eating chocolate also resulted in total cholesterol and LDL cholesterol are very low compared to eating beef fat or butter. Although both contain fat, cholesterol, the effect was very different.
"Fatty acid content of red fruit dominated by as much as 50 percent oleic acid, whereas oleic acid in brown only 7 percent. Differences contents of two different plant species are encouraged me to do scientific studies and menformulasikannya to human health, "said Made.
From the results of this study, researchers conducted innovative combination of red fruit (red fruit oil) and cocoa butter (chocolate oil). This product was named Food Supplement 2010.
The composition of the combination of red juice and brown oils consist of fatty acids which consist of chocolate contains palmitic acid 24.8 percent, 27.3 percent margariat acid, oleic acid 7.3 percent, 37.8 percent stearic acid, and acid eicosadinoat 1.3 percent. While mineral composed of iron (Fe) 40.36 ppm, potassium (K) 74.34 ppm, magnesium (Mg) 65.79 ppm, and phosphorus (P) 203 ppm
0 comments: