• 제목/요약/키워드: Onion juice

검색결과 104건 처리시간 0.031초

이비인후, 안, 치아 및 피부증상의 민간요법에 관한 고찰 (Study on the Herb Remedies of ENT, Eyes, Teeth and Skin Problems)

  • 조결자;강현숙
    • 동서간호학연구지
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    • 제1권1호
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    • pp.50-71
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    • 1997
  • The intention of this study is to apprehend the con. tents and methods of herb remedies that are commonly conducted when there are health-problem cases of ENT, eyes, teeth and skin. Methods of this study are divided into two stages : 1) For a period of six months from December 1994 to June 1995, some 40 persons who are believed to be well versed with herb remedies have been randomly chosen, and we made a survey on herb remedies by symptoms: and 2) we have endeavored to make their grounds evident through the studies on literatures with the focus on the basic data collected. Their results are as follows: 1) When one feels a pain in ears, such herb remedies are employed as pouring the vapor into ears, which is made by steaming Alaska pollack, or as applying or wiping with the juices of radish or the ginkgo, or' alum. Applying the radish juice is effective for sterilization and fever removal: and applying the ginkgo juice is effective for cleanliness. But, plastering alum, sesame oil or castor oil, or pouring the vapor of Alaska pollack into ears are perhaps effective but do not have any pharmacologic grounds. 2) When one bleeds at the nose, such kinds of herb remedies are applied as stimulating nose or head with cold water, pressing nose or ridge of nose, or filling up nares with mashed mugworts. In addition, they have utilized garlic or leeks. Such methods as stimulating with cold water or just pressing nose and ridge of nose is based on reasonable grounds, i.e. vasoconstriction and vascular compression ; and applying mashed garlic on the sole of foot is good for the circulation of Qui ; and the use of mugworts and leeks is based upon the pharmacological function of hemostasis. 3) When one feels a sore throat such kinds of herb remedies are employed as gargling or rinsing throat with brine, drinking hot gruel or water, or drinking the juice of mugwort, radish, ginger or Chinese quince. Gargling with brine or drinking the juice of mugwort, radish or ginger is based upon the pharmacological function of pain alleviation, fever removal, and detoxication. 4) When a boil is formed in mouth, such herb remedies are applied as spreading honey, brine or alum water, and taking gall nut, Chinese matrimony vine, lotus root, etc, for drugs. Spreading honey, brine or water that is made by infusing gallnut, Chinese matrimony vine, lotus root is based upon such functions as hematosis, astriction, antibacterial, and antiphlogistic, Alum, eggplant and licorice are said to be effective, but their pharmacological effects have no grounds. 5) When one has conjunctivitis such herb remedies are commonly applied as irrigation with brine and dropping breast milk in eyes. Moreover, such other drugs are used as plantain. shepherd's purse, and purslane, etc. The use of brine, breast milk, plantain, shepherd's purse and purslane is based upon such functions as sterilization, antiphlogistic, disinfection and pain relieving. Eriocaulon sieboldianum, bean stem, bean pod and narcissus leaves are said to be effective, but their pharmacological action have no basis. When one has a stye, such herb remedies are applied as extracting eyelashes, stimulating by a massage of middle finger, third finger or big toe, as well as sear ing with a heated bamboo comb that is fine-toothed. Other than these, plantain and nightshade's nuts are used as drugs for it. Extracting eyelashes corresponds with exclusing suppurative node and draining the stye of pus ; and the use of plantain is based upon disinfection: and nightshade's nuts are said to be effective, however, their pharmacological action has no grounds. 6) For a treatment of toothache, such herb remedies are commonly employed as rinsing mouth with brine and holding cold water or gasoline in the mouth ; and as the drugs that are believed to be effective have been Welsh onion, ginger and castor-oil, plant, etc. The use of Welsh onion is based upon pain killing, antiinflammatory actions, and the use of ginger is based upon detoxication and disinfection ; and seeds of castor-oil plants are said to be effective, but they have no pharmacological basis. 7) When one has hives, such herb remedies are commonly applied as rubbing burned straw in affected parts, exposing to its smoke, rubbing with salt, sweeping down with a broom, and spreading and drinking boiled water of trifoliate orange. The use of cassia tora seeds, walnut, aloe and radish is said to be effective. The use of cassia tor a seeds has the functions of intestinal order, anti-paralysis, etc. The use of walnut has resulted in an increase of blood by invigorating spirits ; and the use of aloe is based upon disinfection, antibiotic, anti-salt, antihistamine and detoxication action. But, the effects of radish juice and straw's smoke have no pharmacological grounds. 8) When one gets a boil, such herb remedies are commonly used as applying a plaster, paste of flour mixed with yolk, soy sauce or honey, as well as spreading pounded elm tree. Other remedies that have been said to be effective are ; heating with mugwort, brine, wild rocambole, aloe, onion, squid's bone, etc. The use of mugwort is based upon pain killing, astringent antiinflammatory and tranquility. Wild rocambole is based upon the generation and maintenance functions of cell-joining textures ; elm tree upon antiphlogistic ; aloe upon fever removal and antiphlogistic ; onion on pain killing, fever removal, antiphlogistic and tranquility ; squid's bone on astriction: and brine or vinegar on sterilization. Pine resin and gardenia seed are said to be effective, but they have no pharmacological basis. 9) When one cuts his skin, such herb remedies are commonly employed as spreading mugwort's juice or squid's bone powder, or pressing the wounds. In addition, kalopanax, onion and fine soil are employed. The use of mugwort, kalopanax and squid's bone is based upon such functions as hemostasis, sedation, pain killing, antibacterial ; and fine soil is said to be effective, but it has no pharmacological basis. 10) When one suffers from whitlow, such herb remedies are commonly utilized as heating with boiled soy sauce, spreading soybean paste, or dipping into eggs, etc. Other drugs that have been employed are onion root, brine, eggplant, potato, loach, etc. The use of onion is based upon pain killing and antiphlogistic functions ; and that of brine upon antiphlogistic function. The use of soy sauce or soybean paste, fomentation, eggplant, potato and loach is said to be effective, but it has no pharmacblogic ground. 11) For the treatment of frostbite, such herb remedies are commonly used as dipping the affected part into frozen soybean sack, using boiled water of eggplant stem, garlic caulis, onion, hot pepper, caulis. Onion is based upon antiphlogistic and tranquility actions garlic upon disintection, metabolic exacerbation, tonic and aphrodisiac actions and the use of eggplant and hot pepper is based upon help blood circulation, dissolution and excretion of waste matters in vein. 12) For the treatment of burn, such herb remedies or drugs are commonly used as cleansing with Korean gin, spreading eggs, cleansing with cold water and soap water ; and as brine, cactus, moss, soybean paste, oil, etc. The cleansing with Korean gin, cold water, soap water, brine, vinegar is based upon cleaning and sterilizing functions ; and the use of cucumber is based upon nu. trition provision, and strengthening of resisting power by adjustment of metabolism. The use of potato, cactus, moss, oil and eggs is said to be effective, but their phamacological functions are not clarified. In view of the above results, we can realize that the drugs that have been employed in herb remedies are quite diverse. However, in regard to majority of herb remedies that have been employed by symptoms, the pharmacological functions of their drugs have not been clarified, and they are merely known as effective. Furthermore, they have not been recorded in the literature as yet ; and we confirm that there have been many herb remedies that were executed without the proper knowlege of their effects. It is now our view that the results of this survey may be utilized for consulting data in regard to the use of herb remedies.

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여름철 배추김치 담금시 지역별 관능적 선호도 조사 (A Survey on the Sensory Preference for Making Summer Kimchi by Nationwide Region)

  • 차용준;김훈;조우진;정연정;이영미;김은정
    • 한국식품영양과학회지
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    • 제32권3호
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    • pp.393-399
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    • 2003
  • 본 연구는 전국의 590세대 가정주부를 대상으로 배추절임조건, 사용하는 부재료의 종류, 김치제조자의 고향 및 성장지역 등을 조사함으로써 지역적으로 다양한 김치맛에 영향을 줄 수 있는 요인을 분석하여 지역적 특성을 살린 시판김치의 산업화를 위한 기초자료로 이용되고자 실시하였다. 여름철 배추김치 담금시 배추절임방법은 물간법과 마른간법을 동시에 사용하는 혼용법이 가장 많았으며, 절임 시간은 평균적으로 3~5시간으로 나타났다. 김치 제조시 첨가되는 부재료의 종류를 조사한 결과 총 7종의 젓갈류가 전국적으로 사용되고 있었는데, 사용빈도가 높은 젓갈류로는 새우젓, 멸치 액젓, 멸치젓 그리고 까나리 액젓으로 나타났으며, 이들의 사용은 지역적으로 유의적인 차이를 보였다(p<0.001). 또한 대부분이 단일보다는 2개 이상씩 혼용하는 경우가 많았다. 배추김치 담금시 고춧가루, 마늘, 생강, 파, 무, 부추, 양파, 당근, 설탕 및 풀 등 10종과 MSG는 기본으로 사용되었고 경상도는 여기에 다시국물과 물엿 등이 추가로 첨가되는 한편 전라도 지방은 생고추를 간 것과 밥풀의 첨가가 특징적이었다. 또한 MSG는 제조자의 연령과는 상관없이 전반적으로 사용하고있어 김치전용 조미료의 개발이 필요함을 보여주었다. 김치담금시 가족구성원 중 기준으로 하는 입맛으로는 제조자 본인이 가장 많아 핵가족인 가족형태와 시대흐름을 반영하였으며, 제조자의 고향과 성장지역의 조사를 통해 부재료의 사용과 제조방법에서 거주지역 보다는 고향이나 성장지역의 특징을 계승하고 있는 것으로 나타났다.

부추첨가 김치의 발효과정 중 chitinase 활성과 조직감 (Chitinase Activity and Textural Property of Leek Added Kimchi During Fermentation)

  • 김유경;이귀주
    • 한국식품조리과학회지
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    • 제15권2호
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    • pp.102-107
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    • 1999
  • 김치재료들의 chitinase 활성을 측정하고, 부추의 첨가량을 달리한 김치를 제조하여 15$^{\circ}C$에서 9일간의 숙성과정 중 김치의 chitinase 활성과 조직감의 변화를 측정한 결과는 다음과 같았다. 김치의 주요 재료들은 쪽파(특히 잎부분)>마늘>부추>대파(특히 잎부분) 순으로 chitinase 활성을 나타내었다. 김치숙성 중의 chitinase 활성은 김치액이 김치조직 보다 월등히 높게 나타났으며 각 김치시료간의 효소활성 차이도 김치액에서 더 뚜렷하게 나타났다. 김치액에서의 chitinase 활성은 숙성이 진행됨에 따라 점차적으로 감소한 반면, 김치조직에서의 chitinase 활성은 숙성 3일 또는 5일까지 증가한 후 감소하였다. 그러나 김치조직과 김치액 모두에서 대조구보다 부추첨가구가 더 높은 chitinase 활성을 나타내었으며 부추첨가구에서는 부추첨가량이 증가할수록 높은 chitinase 활성을 보였다. 숙성이 진행됨에 따라 모든 시료구에서는 김치조직의 침투관통력은 감소하였으며 부추첨가량에 따른 차이는 미미하였으나 대조구가 숙성 전 기간동안 가장 낮은 침투관통력을 보였다. 이상의 결과를 종합해보면 부추첨가는 김치 숙성 중 부추의 chitinase 활성에 의해 새우젓 등의 키틴질을 분해하여 chitosan을 형성하므로서 김치의 조직을 향상시키는 것으로 생각된다.

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2단계 발효에 의한 양파식초 제조의 최적 조건 검토 (Analysis of Optimum Condition for Production of an Onionic Vinegar by Two-Step Fermentations)

  • 김삼웅;박재효;전홍기
    • 생명과학회지
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    • 제18권10호
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    • pp.1410-1414
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    • 2008
  • 본 연구는 양파즙으로 식초를 생성하기 위해 수행되었다. 양파는 당, 아미노산, 다양한 영양분이 풍부하기 때문에 식초의 우수한 원료로 고려된다. 초산발효를 위해 초산균은 시판되고 있는 식초와 완숙된 김치로부터 분리하여 사용하였다. 양파즙 배지에 2-8% ethanol이 보충될 때, 4% ethanol 첨가에 의해 9일에 가장 높은 초산 생성능을 보였다. 초산 생성을 위한 적정온도는 $30^{\circ}C$였고, 통기량은 200 rpm이 경제적인 것으로 나타났다. 초산 발효를 위해 표면적인 넓은 삼각 플라스크가 시험관보다 높은 생성 능력을 보였다. 그러므로 초산 생성을 위한 초적 조건은 초기 5% 알코올 함량과 2% 산도로, $30^{\circ}C$에서 200 rpm으로 9일 동안 배양하는 것으로 나타났다. 이 조건으로 초산 발효될 때, 5.2% 총산도와 1% 미만의 알코올이 잔존하는 것으로 나타났다. 이것은 산업자원부가 고시한 과실 음료 조건에 적합한 것으로 판명되었다.

중국 북경.상해지역의 김치에 대한 인식과 기호도 (A Survey on Chinese in Beijing and Shanghai Perception and Preference for Korean Kimchi)

  • 한재숙;한경필;한갑조;김영진
    • 한국식생활문화학회지
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    • 제20권6호
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    • pp.744-753
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    • 2005
  • This study was carried out to investigate Chinese in Beijing and Shanghai perception and preference for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145(45.7%) and female 172(54.3%) of residing in Beijing, and on male 139(49.5%) and female 142(50.5%) of residing in Shanghai. In foods of eating with Kimchi resulted the highest Chinese foods 40.3% on male, and Korean. Chinese foods 25.3% on female in Beijing(p< .05), Korean, Chinese foods 26.7% and 25.3% on male respectively, and Korean foods 50.7% on female in Shanghai. In Kimchi used dishes Beijing resulted high Kimchi Ramyon 61.5%, Kimchi Kuk 51.3%, and Kimchi Chigae 44.9%, and Shanghai were Kimchi Ramyon 51.2%, Kimchi Kuk 41.3%, and Kimchi Fried Rice 22.4% in order. In evaluation by kinds of Kimchi, the taste resulted high onion juice Kimchi(M=6.55) of the third days, and overall acceptability resulted high onion juice Kimchi(M=6.18) of the third days, similary in Beijing, and Kimchi added in shrimp(M=5.70) of two days, and overall acceptability resulted high Kimchi added in shrimp(M=5.70) of the third days, similary in Shanghai. In Sensory evaluation by used Kimchi, the taste resulted high in the order of Kimchi Fried Rice and Chinese style Kimchi Fried Pork(M=6.27), and overall acceptability resulted Kimchi Fried Udong(M=6.40), Chinese style Kimchi Fried Pork(M=6.27), Kimchi Dumpling(M=6.20) in Beijing, and Kimchi Chige(M=6.70), Kimchi Fried Rice(M=6.67) and Kimchi Pancake(M=6.44), and overall acceptability resulted Kimchi Fried Udong, Kimchi Chige(M=6.50), Kimchi Fried Rice and Kimchi Pancake(M=6.44) in Shanghai.

조리문헌에 수록된 소고기 건열조리법의 문헌적 고찰 - 1800년대 말~1990년대 조리서 중심으로 - (A Literature Study on Dry-heat Cooking for Beef in Culinary Literature - Focusing on Culinary Literature from the late 1800s to 1990s -)

  • 이윤화;신정규;변영미;김명준;민경종;박성진;송정무;정혜정
    • 한국식생활문화학회지
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    • 제33권6호
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    • pp.473-488
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    • 2018
  • The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

잇솔질과 구취감소보조용품제가 구취감소효과에 미치는 영향 (The Influence of Auxiliary Goods and Tooth Brushing for the Reduction of Oral Malodor)

  • 오혜승
    • 치위생과학회지
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    • 제7권3호
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    • pp.129-133
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    • 2007
  • 본 연구는 현재 서울에 소재하고 있는 S보건대학 치위생과 학생들을 대상으로 인위적인 구취를 발생시킨 후 실험 전, 양파즙 가글 직 후, 실험 5분, 실험 10분, 실험 20분, 실험 30분경과에 따른 구취도를 측정하였다. 실험대상을 잇솔질만 시행한 실험군 (실험군 A), 보조용품만 시행한 실험군 (실험군 B), 어떤 보조용품도 사용치 않은 상태에서의 경과시간에 따른 구취도를 측정한 실험군 (실험군 C)으로 분류하였다. 또한 보조용품군을 가글액 사용군, 껌 저작군, 현미녹차 섭취군, 혀솔질군 등으로 나누어 잇솔질을 대처할 수 있는 최적의 구강보조용품이 어떤 것인가에 대하여 연구하고자 하였다. 1. 실험군 A와 실험군 BG의 경과시간에 따른 구취도의 변화는 실험 30분 경과부터 유의한 차이를 보였다 (p < 0.05). 2. 실험군 A와 실험군 BC의 경과시간에 따른 구취도의 변화는 실험 20분 경과부터 유의한 차이를 보였다 (p < 0.05). 3. 실험군 A와 실험군 BT의 경과시간에 따른 구취도는 실험 20분 경과부터 유의한 차이를 보였다 (p < 0.05). 4. 실험군 A와 실험군 BO의 경과시간에 따른 구취도의 변화는 실험 전에서 실험 30분 경과까지 유의한 차이를 보이지 않았다 (p > 0.05). 5. 실험군 C는 실험군 A, B,군에 비하여 아주 높은 수치를 보이며 실험 30분 경과까지 구취도가 감소하였다. 본 연구의 실험 결과 잇솔질을 시행하지 못한 경우 가그린, 껌 저작, 현미녹차섭취, 혀 긁겅이 중에서 가그린의 사용이 구취감소에 가장 효과적이였다.

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문헌에 나타난 열무김치 및 열무물김치 제조 방법의 표준화 (Standardization of Manufacturing Method of Young Radish Kimchi (Yulmoo Kimchi) and Young Radish Watery Kimchi (Yulmoo Mool-Kimchi) in Literatures)

  • 공창숙;김도경;이숙희;노치웅;황해준;최경락;박건영
    • 한국식품영양과학회지
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    • 제34권1호
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    • pp.126-130
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    • 2005
  • 조리서 및 문헌을 통해 열무김치 및 열무물김치의 재료배합비 및 제조방법을 표준화하였다. 열무김치의 표준화과정에서 열무 이외에 사용빈도수가 50%이상인 부재료는 파와 홍고추였으며, 양념류로는 고춧가루, 마늘, 생강, 젓갈이 이에 속했다. 또한 재료 및 양념의 배합비는 절인 열무 100g에 대해 파 8.0$\pm$3.8, 마늘 2.5$\pm$1.3, 생강 1.6$\pm$0.7, 홍고추 7.0$\pm$1.7, 고춧가루 4.2$\pm$1.2, 젓갈 3.7$\pm$0.5로 나타났다. 열무물김치의 표준화과정의 경우, 사용빈도수가 50%이상인 부재료로는 풋고추, 홍고추, 파가, 양념류로는 마늘, 생강, 전분이 이에 속했으며, 열무물김치의 재료배합비의 표준화는 첨가된 물의 양을 기준으로 하였다. 즉, 물 100 mL에 대해 절인 열무 50.6$\pm$10.8, 파 3.3$\pm$1.3, 풋고추 3.3$\pm$1.9, 홍고추 2.4$\pm$1.3, 마늘 3.0$\pm$0.7, 생강 $1.5\pm$0, 전분 $1.5\pm$0.6의 비율로 나타났다.

쿼세틴 복합체의 생물학적 이용성 향상을 위한 양파 추출물의 유산균 발효 (Bioconversion of onion extract to improve the bioavailability of quercetin glycoconjugate)

  • 윤여진;이아현;;박종태;윤상만;김재한
    • 한국식품과학회지
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    • 제50권4호
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    • pp.391-399
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    • 2018
  • 생물전환기법과 유산균을 사용한 발효를 이용해 쿼세틴의 회수율 증가와 비배당체(aglycone) 형태로의 전환을 통해 체내 흡수율을 높이고 풍미가 향상된 기능성 양파음료를 개발하기 위한 연구를 수행하였다. 생물전환에 적합한 유산균과 효모를 발굴하고 외부환경 조건에 차이를 두어 쿼세틴의 비배당화 전환율을 최대화하는 조건을 확립하였다. 실험 결과를 바탕으로 L. casei, L. plantarum, K. lactis가 생물전환공정에 적합한 유산균으로 선별되었다. 양파 슬러리를 포함한 양파즙을 발효하였을 때 쿼세틴 농도는 초기 대비 K. lactis와 L. casei에서 각각 260%, 318%의 증가가 관찰되었으나, 48시간 이후에는 감소하는 것을 확인하였다. 또한 quercetin hexose와 quercetin di-hexose는 최대 141%까지 증가하여 발효가 진행되는 동안 전체 총 쿼세틴 양이 증가함을 알수 있었다. 양파즙의 초기 pH를 중성으로 조정하였을 때 비배당체 쿼세틴 농도는 초기에 빠르게 증가했으나 24시간 이후에는 발효가 지속됨에 따라 감소하였다. Quercetin hexose의 농도 또한 빠르게 감소해 비배당체 비율이 증가했지만 자체 농도가 감소해 중성 pH에서의 발효는 적절하지 않다고 판단하였다. 발효기를 이용한 대용량 발효 실험에서도 L. plantarum, L. casei와 K. lactis 모두 동일한 발효 효율을 유지함을 확인하였다. 그러나 식품으로서의 사용을 위한 열 살균 이후에는 유산균 발효 양파즙의 쿼세틴 배당체 농도가 급격히 감소하여 고온 고압 살균이 아닌 여과와 같은 다른 살균 공정이 필요하다고 판단했다. 이상의 결과를 바탕으로 식물성 유산균 발효를 통한 쿼세틴 함량 증가와 비배당체/배당체 비율의 증가를 확인하였고 고기능성 유산균/젖산균 발효 양파즙의 개발 가능성을 알 수 있었다.

양파 농축액이 고지혈증 성인 남자의 체성분, 혈장 전해질 및 지질 성분에 미치는 영향 (The Effect of Concentrated Onion Juice in a Body Composition, Serum Electrolytes and Lipids Levels on Hyperlipidemia)

  • 황금희;정난희;조남철;유영균;박평심;노영희;서희숙;노인옥
    • 한국식품영양학회지
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    • 제16권1호
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    • pp.36-45
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    • 2003
  • It is known as that onion is antioxidation effect, antibiotic effect, blood pressure decreasing effect and reducing serum cholesterol levels. This research about effect that onion concentrate gets blood cholesterol levels and body composition. Subject was 17 adult men of hyperlipidemia. Age distribution of investigation subjects were average 49.4 years old by 40~56 years old, and average height and weight were 167.6cm and 75.5kg each, BMI was 26.9kg/$m^2$, and BMR was 1,460.6$\pm$87.5㎉, and AMC was 25.0$\pm$1.05cm, and BCM was 41.0$\pm$2.79cm. In the meantime, the body muscle was 53.7$\pm$3.7kg, and fat mass was 18.7$\pm$3.8kg, and intracellular fluid was 26.6$\pm$1.8kg, and extracellular fluid was 12.8$\pm$0.9kg. The % body fat was 24.6$\pm$3.8%, and fat distribution was 0.9$\pm$0.0%, and the obesity degree was 125.4$\pm$8.2%. Vegetables, seaweeds, fruits and juices increased by change of dietary life and greasy foods, instants, breads, rices etc. decreased or there was no change, fast foods and eggs were no change. Also, subject previewed that guidance about stress, smoking, drinking and beverage intake need. If compared the nutrient intake amount with before onion concentrate allowance, it was similar level almost without significant. Energy, calcium and riboflavin are lower than the RDA for koreans. After 3 months, the levels of plasma total cholesterol, triglycerides had decreased significantly : 15.0%, 31.2% respectively. And the HDL-cholesterol and LDL-cholesterol levels also showed a marked reduction of 6.8%, 8.7% respectively. Plasma lipid level change by onion concentrate supplement would can know that case of triglyceride more greatly than plasma cholesterol. The pH and Na+ level of plasma were low significant since 8 weeks after, and $K^{+}$ level increase significant. While $Ca^{++}$ level was low significant after 1 month, there was no change since 2 months after, but nC $a^{++}$ level was low significantly. Plasma $Mg^{++}$ level was no change and nM $g^{++}$ level was low significant after intake.e.e.e.e.e.