biokimia transport 02 dan co2

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Peran oleh Hb O2 ( dari paru-paru ke jaringan ) Reaksi : Hb + O2 HbO2 (oksi Hb) 

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Pengikatan atau Pelepasan pO2

V. Pulmo : pO2 = 104 mmHg

saturasi Hb ± 97% (jenuh)

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Kurva sigmoid kooperativitas peningkatan atau pelepasan satu molekul O2 akan mempermudah pengikatan atau pelepasan molekul O2 berikutnya.

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pO2 > 70 – 80 mmHg Dimana perubahan pO2 walaupun besar, namun hanya mampu sedikit menaikkan pelepasan O2 pO2 turun  pO2 < 40 mmHg meningkatkan pelepasan pelepasan O2 yang lebih besar akan  Jadi,walaupun pO2 banyak akan menyebabkan kadar O2 dalam paru tidak t idak 

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Kurva bergeser kekanan : bila afinitas Hb menurun.hal ini akan menyebabkan pembebasan O2 akan meningkat. kurva bergeser kekiri: bila afinitas Hb meningkat maka akan menyebabkan pelepasan O2 menurun.

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KE KANAN : - pH darah menurun - pCO2 meningkat - Suhu meningkat - 2,3 BPG eritrosit meningkat Sedangkan jika ke kiri adalah sebaliknya.

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Radikal bebas dapat dikelompokkan dikelompokkan dalam spesies oksigen reaktif, yang merupakan hasil reaksi antara spesies oksigen reaktif dan spesies nirogen reaktif. Spesies oksigen reaktif  Spesies oksigen reaktif diperoleh melalui proses penambahan maupun reduksi molekul oksigen (O2).

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Radikal bebas terpenting dalam tubuh adalah radikal derivat dari oksigen yang disebut kelompok oksigen reaktif (reactive oxygen species /ROS), /ROS), termasuk didalamnya adalah triplet (3O 2), tunggal (singlet/ 1O2), anion superoksida (O ), radikal hidroksil (-OH), nitrit

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Kelompok oksigen reaktif  Radikal Superoksida (Superoxide radical ) Radikal hidroksil (Hydroxyl radical ) 

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Antioksidan didefinisikan sebagai senyawa yang dapat menunda, me nunda, memperlambat, dan mencegah proses oksidasi lipid. Dalam arti khusus, antioksidan adalah zat yang dapat menunda atau mencegah terjadinya reaksi antioksidasi radikal bebas dalam oksidasi lipid (Kochhar dan Rossell, 1990).

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Antioksidan alami di dalam makanan dapat berasal dari (a) senyawa antioksidan yang sudah ada dari satu atau dua komponen makanan, (b) senyawa antioksidan yang terbentuk dari reaksi-reaksi selama proses pengolahan, (c) senyawa antioksidan yang diisolasi dari sumber alami dan ditambahkan ke makanan sebagai bahan tambahan pangan (Pratt, 1992). Senyawa antioksidan yang diisolasi dari sumber alami adalah yang berasal dari tumbuhan. Kingdom tumbuhan, Angiosperm  memiliki kira-

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