Kopi: Béda antara owahan

Konten dihapus Konten ditambahkan
Kunirasem (parembugan | pasumbang)
c clean up, replaced: tradisional → tradhisional using AWB
c →‎Mupangat Kanggo Awak: ngganti tembung, replaced: negatif → négatif (2) using AWB
Larik 70:
== Mupangat Kanggo Awak ==
[[Gambar:Berlin marathon.jpg|thumb|left|200px| Kopi akèh dikonsumsi déning para atlet sadurungé tandhing.]]
Kandutan [[kafein]] sajeroning kopi duwé efek kang warna-warna ing saben-saben wong. Akèh wong kang bakalan ngalami efeknya kanthi cara langsung, déné wong liya ora ngrasakake babar pisan. Kaya mangkene ana gegayutane karo sipat [[genetika]] kang diduwèni saben-saben wong kang ana gegayutane karo kamampuan [[metabolisme]] awak sajeroning ncerna kafein.<ref name=enzim1/> Metabolisme kafein kedaden kanthi direwangi enzim ''[[sitokrom]]'' P450 1A2 (CYP1A2). Ana 2 jinis enzim, ya iku CYP1A2-1 lan CYP1A2-1.<ref name=enzim3>Bach C. 2008. [http://www.consumergenetics.com/DNA-Tests/Caffeine-Metabolism-Test.php. Caffeine Metabolism DNA Testing: CaffeineGEN™.]</ref> kang duwé enzim CYP1A2-1 bisa ''mematabolisme'' kafein kanthi rikat lan efisien mula efek saka kafein bisa dirasa kanthi nyata. [[Enzim]] CYP1A2-2 duwé laju metabolisme kafein kang alon mula akèh-akèhé wong kanthi jinis iki ora ngrasakake efek kasarasan saka kafein lan malahan cenderung ndadèkaké efek kang negatifnégatif.<ref name=enzim1>Cornelis MC, El-Sohemy A, Kabagambe EK, and Campos H. 2006. Coffee, CYP1A2 genotype, and risk of myocardial infarction. ''JAMA'' 295:1135-41.</ref><ref name=enzim3/><ref name=enzim2>Sata F, Yamada H, Suzuki K, Saijo Y, Kato EH, Morikawa M, Minakami H, Kishi R. 2005. Caffeine intake, CYP1A2 polymorphism and the risk of recurrent pregnancy loss. ''Mol Human Repro'' 11(5):357-60.</ref>
 
Akeh isu kang ngrembaka ngenani efek negatifnégatif nginum kopi kanggo awak, kaya déné ngunggahna risiko kena [[kanker]], [[diabetes melitus]] jinis 2, [[insomnia]], lelara [[jantung]], lan kelangan konsèntrasi.<ref name=efek1>Yuhardin. 2009. [http://scriptintermedia.com/view.php?id=2514. Delapan Khasiat Minum Kopi.]</ref> Kandutan kafein sajeroning kopi jebule bisa neken thukulé [[sèl]] [[kanker]] kanthi cara ''bertahap''.<ref name=efek1/> Kajaba iku, kafein bisa mudhunake risiko kena diabetes melitus jinis 2 kanthi njaga sensitivitas awak marang [[insulin]].<ref name=book3>Wildman REC.2007. ''Handbook of Nutraceuticals and Funtional Foods''. Ed ke-2. CRC Press: AS. Halaman: 453-462.</ref> Kafein sajeroning kopi uga wis kabukti bisa ncegah lelara serangan jantung.<ref name=efek1/><ref name=mood1/> Ngonsumsi kopi uga bisa nggawé awak tetep kajaga lan ngunggahake konsèntrasi sanajan ora signifikan.<ref name=mood1>Smith A, Whitney H, Thomas M, Brockman P. 1999. Effects of caffeine and noise on mood, performance and cardiovascular functioning. ''Hum Psychopharmacol Clin Experimental'' 12(1):27-33.</ref><ref name=con1>Frewer LJ, Lader M. 2004. The effects of caffeine on two computerized tests of attention and vigilance. ''Hum Psychopharmacol Clin Experimental'' 6(2):119-128.</ref> Ing babagan [[ulah raga]], kopi akèh dikonsumsi déning para [[atlet]] sadurungé tandhing amarga senyawa aktif sajeroning kopi bisa ngunggahake [[metabolisme]] [[ènergi]], mliginé kanggo mecahake [[glikogen]] ([[gula]] cadangan sajeroning awak).<ref>McClaran, Wetter. 2007. Sports nutrition. ''J Int Soc'' 4:11.</ref>
 
Saliyané kafein, kopi uga duwé kandhutan senyawa [[antioksidan]] kang cacahé rada akèh.<ref name=antio/> Anane antioksidan bisa ncegah efek pangrusakan déning senyawa [[radikal bébas]], kaya déné kanker, diabetes, lan penurunan respon imun.<ref name=mood1/> Tuladhané senyawa antioksidan kang ana ing sajeroning kopi ya iku [[polifenol]], [[flavonoid]], [[proantosianidin]], [[kumarin]], [[asam klorogenat]], lan [[tokoferol]].<ref>[http://www.buzzle.com/articles/antioxidants-in-coffee.html. Antioxidants in Coffee.] 2009.</ref> Kanthi digodhog, aktivitas antioksidan iki bisa diunggahaké.<ref name=antio>Yanagimoto K, Ochi H, Lee KG, Shibamoto T. 2004. Antioxidative activities of fractions obtained from brewed coffee. ''J Agric Food Chem'' 52(3):592-6.</ref>