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Banda Aceh, Aceh, Indonesia 23111

Berbagai Tanaman Rempah Sebagai Sumber Antioksidan Alami

Authors

  • Ayu Nirmala Sari Biologi, Fakultas Sains dan Teknologi, UIN Ar Raniry Banda Aceh, Indonesia

DOI:

https://doi.org/10.22373/ekw.v2i2.2695

Keywords:

free radical, antoxidant, Curcuma domestica

Abstract

Radicals produced naturally in the body, can cause various diseases when present in large quantities. High levels of free radical compounds showed low antioxidant activity that leads to degeneration of the body cells, metabolic disorder, decreased immune response that trigger the emergence of a variety of degenerative diseases. Need extra antioxidants from outside the body in order to help prevent the adverse effects of free radicals, such as antioxidants derived from plants used as cooking ingredients or food ingredients. There are some herbal plants that are a source of natural antioxidants , which are also used as a spice, such as turmeric (Curcuma domestica), ginger (Zingiber offcinale), nutmeg (Myristica fragrans), paprika (Capsicum annum), lemongrass (Cymbopogon citratus), galangal (Alpinia galangal), onion (Allium cepa) and garlic (Allium sativum).

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Published

2016-12-31

Issue

Vol. 2 No. 2 (2016)

Section

Articles

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