No data available.
Please log in to see this content.
You have no subscription access to this content.
The full text of this article is not currently available.
未熟ミカンと茶葉を混合揉捻して製造した発酵茶葉由来ヘスペリジン摂取が冷え,肩のこり,疲労感および睡眠の質に及ぼす影響―ランダム化二重盲検プラセボ対照クロスオーバー法およびランダム化二重盲検並行群間比較法―
Rent:
Rent this article for
JPY
Abstract
Objectives We investigated the effects of feeding hesperidin derived from fermented tea leaves made by mixing thinned satsuma mandarin fruit and tea leaves at the level of 1:3, on cold intolerance, shoulder stiffness, fatigue, and quality of sleep. Methods Cold intolerance was estimated by measuring the finger skin surface temperature of the hand exposed to cooling stress at 15℃ for a minute. Shoulder stiffness and fatigue were measured by using subjective scale, visual analog scale (VAS). Quality of sleep was evaluated by using questionnaire methods, Athens Insomnia Scale(AIS)and modified OSA sleep inventory MA version(OSA-MA). Results Single administration of fermented tea leaf powder which contains 36.7 mg hesperidin immediately raised the skin surface temperature of the hand. The VAS scale for shoulder stiffness after the road of writing work was decreased by single feeding tea leaf powder. Continuous feeding of the powder reduced the VAS scale for chronic fatigue. For quality of sleep, the AIS score was reduced and the OSA-MA score was increased by the tea leaf powder intake for two weeks. Conclusions These results showed that feeding hesperidin derived from fermented tea leaves ameliorates cold intolerance(UMIN-CTR000034813), shoulder stiffness(UMIN-CTR000034814), fatigue(UMIN-CTR000030244), and quality of sleep(UMIN-CTR000034812).
Full text loading...
/content/article/0386-3603/47090/1471