Effects of Functional Breakfast Product on Oxidative Stress in Overweight/Obese Students

Authors

  • Made Darawati Ph.D student in Human Nutrition Science, Bogor Agricultural University Graduate School
  • Hadi Riyadi Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University
  • Evy Damayanthi Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University
  • Lilik Kustiyah Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University

Keywords:

functional breakfast product, overweight/obese, oxidative stress.

Abstract

Adolescent is an aged group which was prone to the development of obesity. Recent evidence approved that obesity is associated with oxidative stress. Several researches showed that high-in-antioxidant diet could control the oxidative stress. This study was intended to analyze the effect of functional breakfast product (FBP) on the markers of oxidative stress in overweight/obese students. This experimental research used quasi-experimental design and involved 40 subjects, consisting of overweight/obese (BMI ? 25 kg /m2) and normal (BMI=18.5-24.9 kg/m2) subjects (20 subjects in each group). All subjects obtained FBP (160 g) every day for 21 days.

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Published

2015-12-24

How to Cite

Darawati, M., Riyadi, H., Damayanthi, E., & Kustiyah, L. (2015). Effects of Functional Breakfast Product on Oxidative Stress in Overweight/Obese Students. International Journal of Sciences: Basic and Applied Research (IJSBAR), 24(7), 278–288. Retrieved from https://gssrr.org/index.php/JournalOfBasicAndApplied/article/view/5044

Issue

Vol. 24 No. 7 (2015)

Section

Articles

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