https://scholars.lib.ntu.edu.tw/handle/123456789/413574
標題: | Effects of hot and cold foods on signals of heart rate variability and nail fold microcirculation of healthy young humans: A pilot study | 作者: | Chao D.-P. Chen J.-J. Huang S.-Y. Tyan C.-C. Hsieh C.-L. Sheen L.-Y. |
關鍵字: | Capillary red blood cell velocity;Dietary therapy;Food attribute;Laser doppler anemometer;Personal constitution | 公開日期: | 2011 | 卷: | 54 | 期: | 3 | 起(迄)頁: | 145-152 | 來源出版物: | Chinese Journal of Physiology | 摘要: | In traditional Chinese medicine, hot- and cold-attribute of food ingredients are a major part of dietary therapy. The aim of this study was to establish a suitable scientific methodology to define the attributes of food ingredients by investigating the relationship between food attributes and the physiological signals produced in healthy young subjects with different constitutions. Thirty subjects were grouped into hot and cold constitutions by Chinese medical doctors. Every subject took water, aged ginger tea and coconut water, which are well recognized as having neutral-, hot- and cold-attribute, respectively, on different visits. The different physiological signals induced by the samples were observed using skin and axillary temperature sensors, a heart rate variability analyzer and a laser Doppler anemometer. We found that the capillary red blood cell (RBC) velocity in nail fold micro-circulation (NFM) of the subjects with hot constitution accelerated significantly after taking the hot-attribute aged ginger tea, which might be the result of elevated vagal activity leading to arteriole dilation in these subjects. In contrast, in subjects with cold constitution, capillary RBC velocity decelerated significantly and skin temperature decreased markedly after taking the cold-attribute coconut water, which might have been induced by sympathetic nerve activation causing the arteriole to be constricted. Accordingly, the use of capillary RBC velocity of NFM measured by laser Doppler anemometer may be a promising way to classify attributes of food ingredients commonly used in Chinese medicine dietary therapy in accordance with different personal constitutions. ? 2011 by The Chinese Physiological Society and Airiti Press Inc. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413574 | ISSN: | 3044920 | DOI: | 10.4077/CJP.2011.AMM045 | SDG/關鍵字: | cold water; hot water; unclassified drug; water; adult; anemometry; article; axilla temperature; blood flow velocity; capillary red blood cell velocity; Chinese medicine; coconut; cold food; controlled study; erythrocyte; food; food analysis; ginger tea; heart rate variability; hot food; human; human experiment; microcirculation; nail fold microcirculation; normal human; room temperature; scanning electron microscopy; skin temperature; tea; arteriole; body constitution; body temperature; capillary; Chinese medicine; cold; heart rate; heat; methodology; nail; physiology; pilot study; temperature sense; vascularization; Adult; Arterioles; Blood Flow Velocity; Body Constitution; Body Temperature; Capillaries; Cold Temperature; Erythrocytes; Food; Heart Rate; Hot Temperature; Humans; Medicine, Chinese Traditional; Microcirculation; Nails; Pilot Projects; Skin Temperature; Thermosensing; Young Adult |
顯示於: | 食品科技研究所 |
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