Scoping Review: Black Garlic Memperbaiki Struktur dan Fungsi Vaskular pada Hipertensi, Penyakit Jantung Koroner dan Diabetes Mellitus

Jihan Fadhilah Fortuna, Saleh Trisnadi, Maya Tejasari

Abstract


Abstract. Non-communicable diseases are the leading cause of death globally. Cardiovascular disease 17.9 million deaths, and diabetes 1.6 million deaths. Cardiovascular disease prevalence is high in coronary heart disease and hypertension. Black Garlic is fresh garlic (Allium sativum L.) which is fermented at high temperature. Black garlic has antioxidant compounds, namely polyphenols, flavonoids, S-allyl-cysteine. The aim of the study was to analyze the effect of presenting black garlic on vascular structure and function in patients with cardiovascular disease and metabolic disorders. Research method with scoping review. Systematic searches on the google scholar database, Proquest, Science direct, mendeley according to inclusion and exclusion criteria and screening based on eligibility criteria and presented in tabular form. The conclusion results of the effect of aged black garlic / garlic on coronary repair, 2 articles concluding the effect of aged black garlic / garlic on reducing blood pressure in patients with hypertension, 1 article on the effect of aged black garlic / garlic in reducing coronary plaque volume, 1 article shows the effect of black garlic / aged garlic in improving artery elasticity. The conclusions of this research are the improvement of vascular structure in the form of giving plaque to the coronary, increasing the elasticity of the arteries, calcifying the arterial walls which have become thinner and improving the vascular function such as decreasing blood pressure after offering black / aged garlic.

Keywords: aged garlic/black garlic, Coronary Heart Disease, Diabetes Mellitus, Hypertension.

Abstrak. Penyakit tidak menular (PTM) merupakan penyebab utama kematian secara global. Penyakit kardiovaskular 17,9 juta kematian, dan diabetes 1,6 juta kematian. Penyakit kardiovaskular prevalensinya tinggi terdapat pada penyakit jantung koroner dan hipertensi. Black Garlic merupakan bawang putih segar (Allium sativum L.) yang difermentasi pada suhu tinggi. Black garlic memiliki senyawa antioksidan yaitu polifenol, flavonoid, S-allyl-sistein. Tujuan penelitian menganalisis pengaruh pemberian black garlic/aged garlic terhadap struktur dan fungsi vaskular pada penderita penyakit kardiovaskular dan gangguan metabolik. Metode penelitian dengan scoping review. Pencarian sistematis pada database google scholar, Proquest, Science direct, mendeley sesuai kriteria inklusi dan eksklusi serta dilakukan skrining berdasarkan kriteria kelayakan dan disajikan dalam bentuk tabel. Hasil  menyimpulkan pengaruh black garlic/aged garlic pada perbaikan coronary atherosclerosis, 2 artikel menyimpulkan pengaruh black garlic/aged garlic terhadap penurunan tekanan darah pada penderita hipertensi, 1 artikel terhadap pengaruh black garlic/aged garlic dalam mengurangi volume plak koroner, 1 artikel menunjukkan efek black garlic/aged garlic dalam memperbaiki elastisitas arteri. Simpulan penelitian ini  terdapat perbaikan struktur vaskular berupa pengurangan plak pada koroner, peningkatan elastisitas arteri, kalsifikasi dinding arteri koroner yang menjadi menipis dan perbaikan fungsi vaskular seperti penurunan tekanan darah setelah pemberian black/aged garlic.

Kata kunci: aged garlic/black garlic, Diabetes Melitus, Hipertensi, penyakit Jantung Koroner


Keywords


aged garlic/black garlic, Diabetes Melitus, Hipertensi, penyakit Jantung Koroner

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DOI: http://dx.doi.org/10.29313/kedokteran.v7i1.26787

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