PENGARUH KONSUMSI BUAH ANGGUR ISABELLA (VITIS LABRUSCA) TERHADAP PERUBAHAN TEKANAN DARAH KAJIAN LITERATUR REVIEW
DOI:
https://doi.org/10.31004/jkt.v6i3.49244Keywords:
hipertensi, Vitis labrusca, anggur Isabella, polifenol, tekanan darahAbstract
Hipertensi merupakan faktor risiko utama penyakit kardiovaskular. Konsumsi pangan kaya polifenol, seperti anggur Isabella (Vitis labrusca), dilaporkan berpotensi menurunkan tekanan darah melalui mekanisme vasodilatasi, antioksidan, dan antiinflamasi. Kajian ini bertujuan mengevaluasi bukti ilmiah pengaruh konsumsi anggur Isabella terhadap tekanan darah. Literature review ini menelaah artikel dari PubMed, NCBI, dan Google Scholar (2017–2025) yang memenuhi kriteria: full text, akses terbuka, dan membahas efek konsumsi anggur Isabella terhadap tekanan darah. Analisis literatur menunjukkan konsumsi polifenol 200–800 mg/hari dari anggur Isabella menurunkan tekanan sistolik 4,7–13 mmHg, dengan efek lebih kuat pada penderita hipertensi dan prehipertensi. Bentuk ekstrak ultrasound dan nanoenkapsulasi meningkatkan bioavailabilitas hingga 3,2 kali dibanding buah segar atau jus. Durasi minimal empat minggu diperlukan untuk menghasilkan perubahan signifikan. Mekanisme meliputi: (1) inhibisi ACE yang mengurangi produksi angiotensin II dan vasokonstriksi, (2) peningkatan sintesis nitrit oksida (NO) melalui aktivasi eNOS yang memperbaiki fungsi endotel, (3) pengurangan stres oksidatif dengan menurunkan kadar malondialdehid (MDA) dan meningkatkan aktivitas enzim antioksidan seperti SOD dan katalase, serta (4) penurunan inflamasi vaskular melalui penurunan kadar CRP dan IL-6. Efek tambahan yang ditemukan meliputi perbaikan profil lipid dan penurunan kekakuan pembuluh darah. Anggur Isabella berpotensi menjadi intervensi nutraseutikal efektif dalam pengelolaan hipertensi melalui kombinasi mekanisme antihipertensi dan antioksidan. Uji klinis terkontrol diperlukan untuk menentukan dosis dan bentuk sediaan optimal. Kata kunci: hipertensi, Vitis labrusca, anggur Isabella, polifenol, tekanan darah.References
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