한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제21권5호
  • /
  • Pages.591-598
  • /
  • 2005
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  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

보이차(Camellia sinensis LINNE) 추출물이 정상인의 알코올 농도와 숙취에 미치는 효과

The Effect of Camellia sinensisLINNE on Alcohol Concentration and Hangover in Normal Healthy Students

  • 송임 (경희대학교 식품영양학과) ;
  • 최일숙 (경희대학교 식품영양학과) ;
  • 윤혜경 (경원전문대학교 가정과) ;
  • 구성자 (경희대학교 식품영양학과)
  • Song, Im (Department of Food and Nutrition, Kyunghee University) ;
  • Choi, Il-Sook (Department of Food and Nutrition, Kyunghee University) ;
  • Yoon, Hea-Kyung (Home Economics, Kyungwon College) ;
  • Koo, Sung-Ja (Department of Food and Nutrition, Kyunghee University)
  • 발행 : 2005.10.31
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초록

TThis study was designed to investigate the effect of puerh tea (Camellia sinensis LINNE) on the disposition of alcohol concentration and hangover symptoms in healthy college students. Subjects were assigned to 5 groups: empty control, normal control, puerh tea group (2%, 4%, 10%, wjv), G-P group (G company product), and B-P group (B company product). The puerh tea extract decreased the alcohol concentration in respiration, especially at the concentration of 4% (w/v). As a result of questionnaire analysis, a higher score was shown after drinking puerh tea extract than that of the usual state, but the difference had no statistical significance (P<0.05).

키워드

참고문헌

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