Kemungkinan Dampak Neuroprotektif dari Makanan dan Minuman Fermentasi di Usia Tua: Study Literature
DOI:
https://doi.org/10.32583/pskm.v14i2.1878Keywords:
diet, makanan dan minuman fermentasi, penyakit alzheimerAbstract
Beberapa tahun terakhir telah melihat sejumlah besar makalah meneliti peran bakteri usus dalam gangguan neurologis. Antara lain, penuaan terkait dengan modifikasi mikrobioma, yang menunjukkan penurunan kekayaan mikroba. Mempelajari peran makanan fermentasi dalam pencegahan penyakit neurodegeneratif tampaknya bermanfaat, mengingat bahwa konsumsinya meningkatkan permeabilitas usus dan fungsi penghalang. Tujuan artikel ini adalah untuk meninjau literatur untuk menentukan apakah mengkonsumsi makanan dan minuman fermentasi dapat mencegah atau mengobati kerusakan neurologis pada orang dewasa yang lebih tua. Item Pelaporan yang direkomendasikan untuk Tinjauan Sistematis dan Meta-Analisis (PRISMA) pedoman diikuti dalam melaksanakan protocol ditemukan di database Perpustakaan Pubmed, Scopus, dan Cochrane melihat hubungan antara konsumsi produk fermentasi dan penurunan kognitif pada orang dewasa yang lebih tua (22).Dari 465 publikasi yang di identifikasi hanya 29 artikel yang digunakan. Temuan ini menyiratkan bahwa penurunan insiden demensia terkait dengan konsumsi alkohol rendah hingga sedang serta konsumsi kopi, produk kedelai, dan makanan fermentasi secara teratur secara umum. Konsumsi makanan dan minuman fermentasi secara teratur, baik sendiri atau dalam kombinasi dengan diet, telah terbukti memiliki sifat neuroprotektif dan menunda timbulnya penurunan kognitif pada orang dewasa yang lebih tua.
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