Relationship Between Coffee Drinking and Reduction of Mental Stress in Young Women
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- YAMATO Takako
- Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University
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- AOMINE Masahiro
- Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University
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- KOGA Tamiho
- Department of Food and Nutrition Sciences, Nakamura Gakuen University and Junior College
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- OHTA Hideaki
- Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University
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The relationship between ingestion of coffee and reduction of mental stress was investigated in 256 young Japanese women. Among the 68% of subjects whose questionnaire responses indicated that they liked coffee, 68% indicated they feel relaxed when they drink coffee. In an organoleptic test, coffee extracted at 80°C exhibited a greater relaxation effect than coffee extracted at 65 or 95°C. This effect showed a significant negative relationship to sourness, suggesting that the relative lack of sourness enhances feelings of relaxation. Coffee drinking also decreased experimentally-induced mental stress evaluated by chromogranin A concentrations.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 11 (4), 395-399, 2005
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679430829440
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- NII論文ID
- 10018084746
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- NII書誌ID
- AA11320122
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可