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薬理と治療
Abstract
Background “Hie︱sho”is a medical condition characterized by an often intolerable feeling of coldness or chill of unknown origin occurring in some body sites, particularly the waist and extremities. As some ingredients of garlic and ginger have been considered to be effective in relieving this medical condition, we tested a commercial product of dietary supplement containing ingredients of both garlic and ginger(GG diet)for its potential for increasing temperature and blood flow of the finger skin tissue, as well as for enhancing their recovery rate from the cold exposure, in women with“Hie︱sho”. Methods A randomized, double︱blind, placebo-controlled trial was conducted on 32 subjects, who randomly assigned to receive either GG diet or placebo once daily for 8 weeks. The GG diet contained (in a daily dose)453 mg of garlic powder, 90 mg of 25% garlic sprout extract and 69 mg of 50% ginger extract. The finger skin temperature and blood flow were measured by the use of an infrared thermograph and a laser speckle blood flow imager, respectively. At week 0(baseline)and at weeks 4 and 8, all subjects were measured for their finger skin temperature and blood flow 4 minutes prior to the start, as well as immediately and 10 minutes following the end, of local exposure to the coldness(15℃ cold water)of the finger. Results GG diet intake for 8 weeks slightly but significantly increased finger skin temperature without any effect on the local blood flow. Moreover, the rewarming rate of the cooled finger was significantly enhanced in the GG diet group but not in the placebo group after 8 weeks of intervention. Intake of GG diet did not cause any untoward side effect. Conclusions GG diet is considered to have beneficial effects on women with complaint of “Hie︱sho”.
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