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News and information about health and Advent Hospital Bandung
12 MAY
Benefits of Morning Sunlight Web Admin RSA

Sunburn habit in the morning seems to have started to lose prestige. Not a few people who now choose to wake up in the morning, if must get up early, it's due to leave early to the office and once again can not enjoy basking in the morning sun. The irony seems to be that once the elderly always used to bask in the sun for the growth of the baby, but now the activity is abandoned.

Though a lot of Benefits of morning sun which can be achieved by sunbathing in the morning. The morning sun can kill microbes and bacteria. That's why carpets and mattresses should be dried, even if not washed. Because although not washed, but the sun can kill bacteria that exist on the carpet or mattress. Then it turns out that sunlight can improve mood or mood to be positive. This is one of the easiest ways to get rid of feelings of upset. Sunlight can also overcome insomnia. Basking in the morning sun can also help smooth blood circulation so that the intake of nutrients is not disturbed and health is maintained.

Another morning sunshine benefit from the most commonly sunbathed morning is for bone health. This is because sunlight helps the much needed vitamin D stimulation for bones and teeth. Stimulation of vitamin D is also very needed for babies, so that the morning sun is identical with the baby. In infants, sunlight will also be very helpful to improve the work of the liver so that it can reduce the levels of bilirubin usually experienced by newborns.

As a tropical country, Indonesians should not lack vitamin D. The sun is the main source of ultraviolet beta rays that make up vitamin D so that this vitamin is abundant in the archipelago.

However, the increase in busyness and the number of buildings in big cities makes many children tend to lose the morning sun is efficacious. They have to leave before sunrise to avoid congestion and there is not much more room to play in the home and school environment.

In big cities-especially in the middle-class society-the concerns about environmental safety make their children rarely allowed to play outdoors. On weekends too many children are invited to the mall, especially there is also available play facilities.

Great benefits

In fact, vitamin D efficacy is so amazing. A study in December published in the journal Dermato-Endocrinology says, vitamin D helps reduce the risk of developing autism.

Research in several states of the United States that took place in 2010 in children aged 6-17 years with varying degrees of autism prevalence. In fact, in the heavily ultraviolet beta states, the autism case is only half of the summer-limited states.

It is not surprising that fears of vitamin D deficiency continue to increase, especially in countries not sunlit throughout the year. November even became a month of vitamin D vigilance and various studies were done with surprising results.

Prof Mitch Blair of the Royal College of Paediatrics and Child Health, UK, last December wrote on BBC News that half the number of children and 90 percent of the adult multiethnic population living in the UK are vitamin D deficient.

Vitamin D deficiency is known to be closely related to the emergence of various health problems in children and adults, such as diabetes, tuberculosis, multiple sclerosis, and rickets: bone disorders common to poor children in the UK.

In many sun-drenched New Zealand, there is a Massey University studying the child's vitamin D status with funding from the country's Health Research Council. Children 2-4 years old are recruited throughout August and September 2012 to see the correlation of vitamin D sufficiency with respiratory disorders, skin diseases such as eczema, and allergies.

Research in New Zealand is also important to measure the role of sunlight in vitamin D formation because almost all food in the country is still free of fortified vitamin D. Although vitamin D is also found in a number of foods such as fish oil, eggs, and mushrooms, levels only 10 percent of recommendations for adequacy of intake.

Vitamin D is classified as a steroid hormone whose production and metabolism just take place when the skin is exposed to ultraviolet rays beta. Over the past three decades, vitamin D deficiency is associated with various diseases such as cancer, cardiovascular disorders, autoimmune, and diabetes. However, researchers at Massey University also managed to prove that vitamin D deficiency can trigger insulin resistance resulting in diabetes mellitus type

Efforts to intervene

According to Prof Mitch Blair, efforts to overcome vitamin D deficiency must be done in various ways, ranging from the provision of vitamin D supplements widely and at low prices to fortification of vitamin D in various types of food and beverages.

Prof. Marlena Kruger's research results, still from Massey University, which took place in Jakarta, Indonesia, and Manila, Philippines, during 2007-2008, showed that vitamin D fortification did significantly reduce deficiency.

In this study, female respondents who had menopause were asked to drink fortified milk vitamin D, magnesium, and zinc, while control respondents only took placebo containing serum parathyroid hormone. The vitamin D levels of the respondents were measured before and after the intervention was performed.

As published in the scientific journal Bone volume 46, March 2010, the results showed that women who drink fortified milk reduced vitamin D deficiency. In Indonesian women, deficiency fell from 70 percent to 22 percent and in Philippine women fell from 20 percent to 0 percent. Vitamin D fortified milk, magnesium, and zinc also successfully increase osteocalcin levels in the eighth week from 18 percent to 25 percent. Procollagen type I N-propeptide (PINP) also increased in the eighth week from 15 percent to 21 percent.

Both compounds play a role in bone formation. That is, drinking milk regularly-especially those that have been fortified-helps strengthen bones and prevent osteoporosis.

Need to socialize

Therefore, the socialization of the role of vitamin D becomes important. Although Indonesia has sunlight for most of the year, the results above show that there are still many people with vitamin D deficiency, especially women.

So first the community needs to understand the role of vitamin D, its impact when deficiencies, and then ways to get adequate vitamin D. Health workers including health educators, nurses and doctors should understand the symptoms of vitamin D deficiency and how to overcome it.

From an early age, children also need to be encouraged to move outdoors. Therefore, the presence of a safe and comfortable open space is essential for the ultraviolet rays of beta to be worthless.


Alzheimer's disease sounds daunting and difficult to handle. But you may never think if enough sufficient vitamin D, you can reduce the risk of Alzheimer's.

Two new studies found that vitamin D can reduce the risk of women affected by Alzheimer's disease, especially in women in middle age. Those with inadequate vitamin D had a greater risk of cognitive impairment and experienced mental decline faster than those who took enough vitamin D.

Vitamin D is an important vitamin that can be obtained through a variety of foods such as fish, butter, cheese and milk. In addition, the body is also able to make their own vitamin D when exposed to sunlight.

The first study chaired by Dr. Yelena Slinin, researchers from the Medical Center in Minneapolis, USA, found that women with vitamin D deficiency were at greater risk of developing cognitive abilities.

Slinin and his team analyzed levels of vitamin levels of 6,257 women involved in Osteopathic Fractures research. The women also had a mental ability test known as Mini-Mental State Examination and / or Trail Making Test Part B.

The researchers found, women with very low levels of vitamin D levels of less than 10 nanograms per milliliter of blood serum greater risk of experiencing faster cognitive impairment. In addition, low vitamin D levels of less than 20 nanograms per milliliter among women with cognitive impairment are associated with a greater risk of mental dementia (dementia).

The second study, chaired by Dr. Cedric Annweiler from Angers University Hospital in France also stated the same thing. After analyzing the data of 489 women who participated in the Epidemiology of Osteoporosis, researchers found that women who consumed enough vitamin D were less susceptible to neurological disease.

The results showed, women with Alzheimer's disease consume vitamin D averaged 50.3 micrograms per week. While women with dementia consume an average of 53.6 micrograms per week, and women without any neurological disease are 59 micrograms per week.

Researchers advise, it is important for you to meet the needs of vitamin D. The ways that can be done include increasing the intake of food sources of vitamin D, taking supplements, to bask in the morning sun.

05 MAY
Soybeans Web Admin RSA

Before the 1990s, boiled soybeans were known as morning or afternoon snacks that were usually served in homes. As the time changes, the high-protein snack begins to disappear from the dining table.

As a food, many people do not really understand the quality of soybeans. It used to be if anyone ate soybean stew is considered ndeso or katro. Soybeans are often labeled as cheap food.

In fact, among other types of beans, soy is a source of protein, fat, vitamins, minerals, and fiber is best. Soy is also able to help maintain kidney health, heart disease, diabetes, rheumatism, anemia, hypertension, diarrhea, and hepatitis.

According to the lecturer at the Department of Food Science and Technology Faculty of Agricultural Technology Bogor Agricultural University, Sugiyono, soy contains 40 percent protein, oil (20 percent), carbohydrates (35 percent), and ash or minerals (4.9 percent). Soy protein contains many lysine amino acids, but contains little amino acid methionine and cystine. These amino acids are the essential amino acids the body needs.

Although soy lacks amino acid methionine and cystine, according to Sugiyono, eating foods made from soybean is very useful to meet the needs of protein. The deficiencies of the essential acids of methionine and cystine can be adequately met through the rice we eat everyday.

"Nutritional content in food is not perfect. That is why we are required to eat a diverse and balanced diet, that is to complement each other, "said Sugiyono. (Lusiana Indriasari)


Although the shape is small, soy can be processed into a variety of food products. Traditional food as we know it today, namely tofu, tempeh, soy sauce, tauco, soy milk, tofu curry, oncom, tempe gembus, and others made from soybeans.

How to process soybeans is quite simple. Tofu is made from soybeans soaked and then ground with additional water. After that, the soybean mill is heated and then filtered to extract the juice, commonly called soy or soy milk.

This soybean extract is then coagulated with a clumping of tofu, which is calcium sulphate or vinegar so that the protein clumps. These protein clumps are then printed into tofu.

Soybean can also be fermented into tempe, soy sauce, or tauco. To make tempe, soy peeled peeled and then boiled until slightly soft. Soybeans are then drained while cooled. After being given yeast, the soybeans are wrapped in leaves or plastic given small holes. This process takes 2-3 days for all soybeans to be tempeh.

The making of tauco and soy sauce is almost the same. After peeled and soaked, soybeans are given yeast of soy sauce or yeast fungus and left for 2-3 days. Once the soybean is overgrown with mushrooms then dried and then soaked with salt water for a month or more. In order to be soy sauce or tauco, the soybeans are then squeezed, the juice is taken, and added with the spices to be soy sauce and tauco.

Sugiyono added, soy is now not only processed into traditional foods, such as tofu, tempeh, oncom, tauco, or soy sauce. Through different processes, soybeans can be processed into one of baby food raw materials, soy milk, oil, lecithin, even artificial meat. This artificial meat is widely used restaurant that provides a menu for vegetarians.

Soy milk

In addition to tempe and tofu, a product that is not less popular today is soy milk. Soy milk is often considered to help maintain a healthy body.

Now soy milk is easily found in supermarkets, packaged in plastic, bottles, and cartons. Soy milk is also sold around the residential complex.

The composition of soy milk is similar to cow's milk. Therefore, soy milk can be used as a substitute for cow's milk, especially for those who are allergic to lactose in cow's milk. Toddlers only need two glasses of soy milk to meet 30 percent of protein needs a day.

Even so, soy milk does not contain vitamin B12 and its mineral content, especially calcium, is less than cow's milk. Therefore, usually the factory-produced soy milk is always supplemented with minerals and vitamins.

Advances in technology also make soybeans a material used in medicine. Lecithin in soybean oil, for example, is made into an infusion for the treatment of coronary heart disease.

One of the obstacles to why soy products are not much preferred by people is the smell that langu. Sugiyono said, the smell of soybean in the soybean comes from the hydrolysis reaction of unsaturated fatty acids by lipoxygenase enzyme. This reaction produces volatile compounds.

"The odor can be reduced by a warming that can activate the enzyme. Smell can also be reduced by adding a little whiting, "said Sugiyono.


Although based on the same, processed products from soybean have different nutrient content. Lecturer at the Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Institute of Agriculture, Sugiyono, said, to determine the nutritional value of a food should be measured with certain content levels, such as protein content, fat content, certain vitamin levels, fiber content, other.

The nutritional value of a food should also be linked to the purpose of eating it. For people who are on a diet, foods that are low in fat are considered better than high-fat foods. Conversely, for those who lack energy is better to eat foods high in fat.

Products made from soybeans, according to Sugiyono, generally have relatively high protein content. Tofu basically consists of protein and water so that high protein content. Meanwhile, tempe contains not only high protein, but also contains fat, vitamins, minerals, and has good digestibility.

Soy and soy milk contain less protein and fat (protein content and fat content less than 5 percent). Tauco contains protein and fat from soybeans. Bean curd contains high protein and fat.

Overall, according to Sugiyono, among the products above, tempe has protein content, fat content, mineral content, vitamin levels, fiber content, and high digestibility. The levels of antigenic substances in tempeh are also low. The lower the anti-nutrient, the better the nutrient content in a food.


Soy products have different durability as well as how to store them. Tofu should be kept in the refrigerator and can last for several days. At room temperature, know can only hold half a day or one day.

"If you know can hold more than one day at room temperature, likely to know it has been given preservatives," said Sugiyono. Soy milk is also not durable. For that soy milk should be stored immediately in the refrigerator after purchased or made, except soy milk products that have been sterilized in the packaging.

The tempe, oncom, and tempe gembus can hold for one or two days at room temperature. Tempeh should be stored in the refrigerator so it can stand for several days.

Soy sauce and tauco can be durable at room temperature. If the tauco has been opened the packaging should be stored in the refrigerator. Flower tofu, baby food, snacks, and artificial meat can also be stored at room temperature as it is dry and durable. Likewise with soybean oil.

05 MAY
Dragon Fruit Strengthens Kidney Function Web Admin RSA

Sajen for this god is very beneficial for human health. Fruits rich in fiber, vitamins, and minerals are able to prevent various degenerative diseases, reduce emotional stress, and neutralize toxins in the blood.

Dragon fruit has a very unique and interesting appearance. Its size is as big as mango gedong lipstick, with red color burning. His skin is like a large serpent (dragon) scales, but not because it is known as a dragon fruit. It is sweet and fresh and slightly sour.

Some have linked it with myths capable of lowering blood sugar and cholesterol levels. Lately these fruit plants also began to be utilized as a fruiting ornamental plant that is planted in pots.

Rich Fiber

The fiber content of the dragon fruit is very good, reaching 0.7-0.9 grams per 100 grams. Fiber is needed by the body to lower cholesterol levels. In the gastrointestinal tract the fibers will bind bile acids (the final product of cholesterol) and then excreted with feces. Thus, the higher the consumption of fiber, the more bile acids and fats released by the body.

In addition to preventing cholesterol, fiber content in dragon fruit is also very useful in the digestive system. Dietary fiber (dietary fiber) is able to shorten the transit time, ie the time it takes food from the oral cavity to the rest of the food is removed in the form of feces. Meanwhile, dietary fiber will bind carcinogenic substances. Thanks to the short transit time, the time carcinogenic substances living in the body is also getting shorter, so the opportunity to harm the body is getting smaller (Goldberg, 1994).

Food fiber is very good to prevent diabetes mellitus, heart disease, stroke, cancer, and other cardiovascular diseases. Unfortunately, fiber consumption in Indonesia is still very low, which is about 10 grams per person per day. In fact, the recommended dietary fiber consumption is 20-30 grams per person per day.

Dragon fruit is famous as one source of beta-carotene. Beta-carotene is a provitamin A in the body will be converted into vitamin A which is very useful in the process of vision, reproduction, and other metabolic processes.

It is estimated that every 6 micrograms of beta-carotene have biological activity equivalent to 1 microgram of retinol. The FAO-WHO group has calculated that only half of the absorbed beta-carotene will be converted to vitamin A. About one-sixth of the carotene content in the diet will eventually be utilized by the body.

Beta carotene is also a type of antioxidant that can play an important role in reducing the concentration of peroxyl radicals. The ability of beta-carotene to work as an antioxidant comes from its ability to stabilize carbon core radicals. Because beta-carotene is effective at low concentrations of oxygen, it can complement the effective antioxidant properties of vitamin E at high concentrations of oxygen.

Beta-carotene is also known as an element of cancer prevention, especially skin and lung cancer. Beta-carotene can reach more parts of the body in a relatively longer time compared with vitamin A, thus providing more optimal protection against the emergence of cancer.

Lower Cholesterol

According to Al Leong from Johncola Pitaya Food R & D, dragon fruit is very good for the circulatory system. Also very effective to reduce emotional pressure and neutralize toxins in the blood.

Indonesian Agency for Agricultural Research and Development said that dragon fruit can lower cholesterol, blood sugar balancing, strengthen kidney and bone function, and improve the work of the brain. The efficacy of dragon fruit is still not known by the wider community. In addition to research that is still very limited, this fruit is still very rare. In fact, there are still many of us who do not know this fruit at all.

Dragon fruit is a good source of vitamins and minerals. Vitamin B1 levels in dragon fruit reach 0.3 mg per 100 grams of fruit flesh. The daily consumption of vitamin B1 per person recommended by Widyakarya National Food and Nutrition (2004) was 0.5-0.9 mg for children under 10 years, and 0.9-1.0 mg for adults. Pregnant women and mothers who are breastfeeding need an additional 0.3 mg per day above their normal needs.

In principle, thiamine (vitamin B1) acts as a coenzyme in reactions that produce energy from carbohydrates and transfers energy to form energy-rich compounds called ATP. Thiamine deficiency will cause polyneuritis (dry beriberi), caused by disruption of nerve transmission or neural networks suffering from energy deficiency. The symptoms of early thiamine deficiency are fatigue, loss of appetite, decreased body weight, and indigestion.

Dragon fruit also contains potassium, iron, protein, calcium in a number good enough to increase endurance. These substances are also good for neutralizing toxins in the blood, improving vision, and preventing hypertension.

The water content of the dragon fruit is also quite high, reaching 83 grams per 100 g of fruit flesh. Therefore, dragon fruit can also be made a delicious dessert.

Nutrient composition per 100 grams dragon fruit flesh (Components and Levels)

Water (g) 82,5-83,0

Protein (g) 0.16-0.23

Fat (g) 0.21-0.61

Fiber / dietary fiber (g) 0.7-0.9

Betakarotene (mg) 0.005-0.012

Calcium (mg) 6.3-8.8

Phosphorus (mg) 30,2-36,1

Iron (mg) 0,55-0,65

Vitamin B1 (mg) 0.28-0.30

Vitamin B2 (mg) 0.043-0.045

Vitamin C (mg) 8-9

Niacin (mg) 1,297-1,300


Dragon Fruit (Dragon Fruit) is now more familiar to our ears. Whereas until 2001, this fruit can only be found in Israel, Australia, Thailand, and Vietnam. Now, this fruit is easy to find in supermarkets in Indonesia.

The plant is native to Mexico, northern South America, and spread to surrounding countries, including Guyama. Initially, dragon fruit was brought to the Indochina area by a French man sometime around 1870, from Guyama, as an ornament. The reason is simple, the figure is unique and the flowers are pretty white. When it blooms on the night of the 1st and 15th of the Komariah calendar, it emits a fragrant scent.
Four Types
Type of dragon fruit there are four kinds. First, dragon fruit white meat (Hylocereus undatus). The reddish skin is in stark contrast to the white meat inside. Inside the flesh was scattered black seeds. This type is easy to find in both local and foreign markets. The average weight per fruit of 400-500 grams, some are up to 650 grams.

This type of fruit has a sweet taste mixed with fresh, has greenish scales or tufts on the outside, and the level of sweetness is relatively low compared with other types of dragon fruit. Sweetness level 10-13 brik. This plant is very suitable to be planted in dry land, and in one planting age can last up to 20 years.

Second, red dragon flesh (Hylocereus polyrhizus). The figure of this type of plant is more muscular. In the trunk and branches, the distance between the antleruras is more dense. The weight of the fruit an average of 400-500 grams. The flesh is red purple. Sweetness level 13-15 brik.

Third, red meat dragon fruit (Hylocereus costaricensis). The trunk is bigger and colored when it is old. Red fruit skin and frayed. The size of the fruit an average of 400-500 grams. Sweetness level 13-15 brik.

Fourth, dragon fruit yellow skin white meat (Selenicerius megalanthus). His appearance is typical with yellow skin and without scales or tassels. Skin texture tends to be smooth, like apples, so dubbed apple cactus. Sweetness level 15-18 brik. The size of the fruit is 80-100 grams.

Various Benefits
Plants whose fruits are oval-shaped like pineapple fruit, rich in vitamins and minerals with enough fiber content that is suitable for diet. Sinse David explained from Clinic Cikini, Jakarta, dragon fruit in addition has high economic value, also efficacious. European communities believe that dragon fruit is able to lower cholesterol, balance blood sugar levels, prevent colon cancer, strengthen kidney function, bone, and brain power, improve eye sharpness, treat whiteness, and as a protector of oral health, including canker sores.

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