頁籤選單縮合
題 名 | Effects of Hot and Cold Foods on Signals of Heart Rate Variability and Nail Fold Microcirculation of Healthy Young Humans: A Pilot Study |
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作 者 | Chao, Dan-ping; Chen, Jian-jung; Huang, Sung-yen; Tyan, Chu-chang; Hsieh, Ching-liang; Sheen, Lee-yan; | 書刊名 | 中國生理學雜誌 |
卷 期 | 54:3 2011.06[民100.06] |
頁 次 | 頁145-152 |
分類號 | 413.98 |
關鍵詞 | Dietary therapy; Food attribute; Laser Doppler anemometer; Capillary red blood cell velocity; Personal constitution; |
語 文 | 英文(English) |
英文摘要 | 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 microcirculation (NFM) of the subjects with hot constitution accelerated significantly after taking the hotattribute 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. |
本系統中英文摘要資訊取自各篇刊載內容。