Analysis of Antioxidant and Fiber Content in Edamame Pudding (Glycine max) as a Snack to Prevent Hypercholesterolemia
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Published:
Dec 30, 2024
Keywords:
Edamame pudding, Antioxidants, Fiber content, Cardiovascular health, Hypercholesterolemia
Section
Articles
Statistics Article
Article View : 9 Times
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Abstract
This research explores the antioxidant and fiber content of edamame pudding (Glycine max) and its potential health benefits, particularly in preventing hypercholesterolemia. Edamame, a rich source of antioxidants such as isoflavones and phenolic compounds, is known for its ability to combat oxidative stress and reduce cardiovascular risk. Additionally, its high fiber content, particularly soluble fiber, plays a significant role in lowering LDL cholesterol levels. This study analyzes the antioxidant levels and fiber content in edamame pudding and evaluates its potential to serve as a health-promoting snack. The findings highlight the pudding’s role in cholesterol management, heart disease prevention, and weight control. Edamame pudding offers a practical and nutritious alternative to traditional snacks, with the potential to support cardiovascular health. Recommendations for further research include long-term clinical trials to assess the sustained effects of edamame pudding on heart health and studies comparing its nutrient bioavailability to other health-promoting snacks.
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How to Cite
Ismawati, N. A., & Anggraeni, A. (2024). Analysis of Antioxidant and Fiber Content in Edamame Pudding (Glycine max) as a Snack to Prevent Hypercholesterolemia. International Journal on Health and Medical Sciences, 3(1), 1–9. Retrieved from https://journals.iarn.or.id/index.php/HealMed/article/view/393
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Au, M. (2010). Effects of soluble fibre on the glycemic and insulinemic responses to dairy products and glucose solutions in healthy adult males. University of Guelph.
Brar, H. S. (2017). Physio-chemical Changes Occurring During the Dehydration of Yellow European Plums (Prunus domestica L.) into Golden-dried Prunes. University of Guelph.
Chandan, R. C., & Kilara, A. (2015). Puddings and dairy‐based desserts. Dairy Processing and Quality Assurance, 397–427.
Chen, Z., Bertin, R., & Froldi, G. (2013). EC50 estimation of antioxidant activity in DPPH assay using several statistical programs. Food Chemistry, 138(1), 414–420.
De Sá, J. P. M. (2007). Applied statistics using SPSS, Statistica, MatLab and R. Springer Science & Business Media.
Djanta, M. K. A., Agoyi, E. E., Agbahoungba, S., Quenum, F. J.-B., Chadare, F. J., Assogbadjo, A. E., Agbangla, C., & Sinsin, B. (2020). Vegetable soybean, edamame: Research, production, utilization and analysis of its adoption in Sub-Saharan Africa. Journal of Horticulture and Forestry, 12(1), 1–12.
Dragonwagon, C. (2012). Bean by bean. Workman Publishing.
Franzini, L., Ardigo, D., Valtuena, S., Pellegrini, N., Del Rio, D., Bianchi, M. A., Scazzina, F., Piatti, P. M., Brighenti, F., & Zavaroni, I. (2012). Food selection based on high total antioxidant capacity improves endothelial function in a low cardiovascular risk population. Nutrition, Metabolism and Cardiovascular Diseases, 22(1), 50–57.
Golbitz, P., & Jordan, J. (2006). Soyfoods: market and products. Soy Applications in Food, 1–21.
Halvorsen, B. L., Carlsen, M. H., Phillips, K. M., Bøhn, S. K., Holte, K., Jacobs Jr, D. R., & Blomhoff, R. (2006). Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. The American Journal of Clinical Nutrition, 84(1), 95–135.
James, G. (2018). Introduction to Raindrop cake. Gilad James Mystery School.
Kresser, C. (2013). The Paleo Cure: Eat Right for Your Genes, Body Type, and Personal Health Needs--Prevent and Reverse Disease, Lose Weight Effortlessly, and Look and Feel Better than Ever. Hachette UK.
Luo, X., & Zhu, J. Y. (2011). Effects of drying-induced fiber hornification on enzymatic saccharification of lignocelluloses. Enzyme and Microbial Technology, 48(1), 92–99.
Moon, M. (2016). The MIND Diet: A scientific approach to enhancing brain function and helping prevent Alzheimer’s and dementia. Simon and Schuster.
Nachay, K., & Bartelme, M. Z. (2016). Ingredients for a Changing Consumer Landscape. IFT Food Technology, 6(1), 50–96.
O’Keefe, S. F., Bianchi, L., & Sharman, J. (2015). Soybean nutrition.
Pulido, R., Bravo, L., & Saura-Calixto, F. (2000). Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry, 48(8), 3396–3402.
Shurtleff, W., & Aoyagi, A. (2001). GREEN VEGETABLE SOYBEANS, EDAMAME, AND VEGETABLE-TYPE SOYBEANS–BIBLIOGRAPHY AND SOURCEBOOK, 1275 AD to 2001: DETAILED INFORMATION ON.
Sparling, M. C., & Anderson, J. J. B. (2009). The Mediterranean diet and cardiovascular diseases: translating research findings to clinical recommendations. Nutrition Today, 44(3), 124–133.
Taylor, L. A. (2017). Nutritional composition and consumer acceptability study of different preparations of edamame soy beans.
Viuda‐Martos, M., López‐Marcos, M. C., Fernández‐López, J., Sendra, E., López‐Vargas, J. H., & Pérez‐Álvarez, J. A. (2010). Role of fiber in cardiovascular diseases: A review. Comprehensive Reviews in Food Science and Food Safety, 9(2), 240–258.
Wadhera, R. K., Steen, D. L., Khan, I., Giugliano, R. P., & Foody, J. M. (2016). A review of low-density lipoprotein cholesterol, treatment strategies, and its impact on cardiovascular disease morbidity and mortality. Journal of Clinical Lipidology, 10(3), 472–489.
Whent, M. M. (2009). Nutraceutical properties of low α-linolenic soybeans grown in Maryland. University of Maryland, College Park.
Wilkes, J. E., & Kirkpatrick, T. L. (2020). The effects of and on the yield and quality of edamame (l.) in Arkansas. Journal of Nematology, 52(1), 1–15.
Zaheer, K., & Humayoun Akhtar, M. (2017). An updated review of dietary isoflavones: Nutrition, processing, bioavailability and impacts on human health. Critical Reviews in Food Science and Nutrition, 57(6), 1280–1293.
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