Reggie Surya, Nurlinah Amalia, William Ben Gunawan, Nurpudji Astuti Taslim, Marwan Ghafoor, Nelly Mayulu, Hardinsyah Hardinsyah, Rony Abdi Syahputra, Felicia Kartawidjajaputra, Gianluca Rizzo, Raymond Rubianto Tjandrawinata, Dionysius Subali, Rudy Kurniawan, Fahrul Nurkolis
Foods that have nutritional value along with additional health advantages are referred to as functional foods. Fruits, vegetables, and spices are rich sources of antioxidants, which can help prevent damage from free radicals and environmental stress. It has been demonstrated that consuming foods high in antioxidants lowers the risk of degenerative diseases such as cancer, emphysema, immunological deficiencies, respiratory disorders, heart disease, and stroke. It also lowers the risk of Parkinson’s disease and other inflammatory conditions. Traditional Indonesian fermented soybean-based food products, or soybeans and known as “tempe”, have been associated with a host of health benefits, including a lower risk of cardiovascular disease, a lower risk of cancer, improved bone health, and enhanced immunological function. This article investigates tempe’s potential as a meal with antioxidant properties and suggests a mechanism via which it can trigger the Nrf2-mediated antioxidant response. The study offers insights into the potential applications, development, and potentiation of tempe by synthesizing potential biomolecular pathways for its antioxidant actions at the cellular level. © 2024 Surya R et al. This is an open access article distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0). All Rights Reserved.
Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia; Biomedical Science Program, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia; Alumnus of Nutrition Science Department, Faculty of Medicine, Diponegoro University, Semarang, Indonesia; Division of Clinical Nutrition, Department of Nutrition, Faculty of Medicine, Hasanuddin University, Makassar, Indonesia; Medical Microbiology Department, College of Health Sciences, Hawler Medical University, Erbil, Iraq; Department of Nutrition, Faculty of Health Science, Muhammadiyah Manado University, Manado, Indonesia; Division of Applied Nutrition, Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia; Universitas Sumatera Utara, Medan, Indonesia; Health and Nutrition Science Department, Nutrifood Research Center, PT Nutrifood Indonesia, Jakarta, Indonesia; Via Venezuela 66, Messina, 98121, Italy; Department of Biotechnology, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jakarta, Indonesia; Diabetes Connection Care, Eka Hospital Bumi Serpong Damai, Tangerang, Indonesia; Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga), Yogyakarta, Yogyakarta, Indonesia
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