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성인여성의 체지방률에 따른 영양소섭취, 렙틴, 아디포넥틴, 코티졸 및 인슐린농도
이순례(Soon Yei Lee),배현숙(Hyun Sook Bae) 대한지역사회영양학회 2012 대한지역사회영양학회지 Vol.17 No.6
The aim of this study was to compare nutrient intakes, serum hormones (leptin, adiponectin, insulin), salivary cortisol and α-amylase of middle-aged women by the percentage of body fat (% fat). Subjects were assigned to 3 groups by body fat (%) group I (27.5%), group II (32.5%), group III (37.7%). WHR of group II (0.97) was significantly higher than of group I, III (0.95) (p < 0.05). Nutrient intakes were not different among 3 groups. Serum leptin levels of group III (16.53 μg/ml) were higher than in group I (10.07 μg/ml), group II (12.24 μg/ml) (p < 0.05). Salivary cortisol levels of group II (0.39 μg/dl) were higher than in group I (0.17 μg/dl) and group III (0.15 μg/dl) (p < 0.05). Adiponectin concentrations were negatively correlated with TAS (r = ?0.29) and positively correlated with HDL cholesterol (r = 0.27). Insulin levels were negatively correlated with total cholesterol (r = ?0.33), Zn intake (r = ?0.31) and positively correlated with WHR (r = 0.31). The overall anthropometric indices showed positive relations with leptin levels. Salivary cortisol levels were positively corelated with WHR (r = 0.28), total cholesterol (r = 0.31), MDA (r = 0.29) and intakes of SFA (r = 0.35) and MUFA (r = 0.3). Salivary amylase levels were positively correlated with overall nutrient intakes (energy, CHO, fat, cholesterol. Fe, SFA, MUFA, Zn, Na, vitamin B2, r = 0.24-0.5) and was negatively correlated with HDL cholesterol (r = ?0.34). These results suggested that 1) WHR would be a helpful index in the assessment of metabolic risk diseases. 2) Understanding of individual stress exposure should be considered in developing strategies for prevention and treatment of obesity. (Korean J Community Nutr 17(6): 714~723, 2012)
배추의 가열과 산 발효에 따른 Chlorophylls 의 변화
이혜수,김예숙 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1
The changes of chlorophylls and pH of cooked water were investigated in blanched and fermented cabbage. In blanched cabbage, pheophytins were increased markedly with heating time. This was related to the changes of pH and the effects of heat. One minute blanching accelerated the formation of chlorophyllides by the activation of chlorophyllase. In fermented cabbage, pH and chlorophylls were decreased rapidly at the beginning of fermentation. At the final of fermentation, all chlorophylls and chlorophyllides were converted to pheophytins and pheophorbides, and the content of pheophytins was higher than the content of pheophorbides. The content of pheophorbides in fermented cabbage was higher than that in blanched cabbage.