Relationship Between Coffee Drinking and Reduction of Mental Stress in Young Women

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著者

    • YAMATO Takako
    • Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University
    • AOMINE Masahiro
    • Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University
    • KOGA Tamiho
    • Department of Food and Nutrition Sciences, Nakamura Gakuen University and Junior College
    • OHTA Hideaki
    • Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University

抄録

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

  • Food science and technology research  

    Food science and technology research 11(4), 395-399, 2005-12-01 

    Japanese Society for Food Science and Technology

参考文献:  14件

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各種コード

  • NII論文ID(NAID)
    10018084746
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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