ショウガ摂取がヒト体表温に及ぼす影響

  • 藤澤 史子
    滋賀県立大学人間文化学部生活文化学科食生活専攻
  • 灘本 知憲
    滋賀県立大学人間文化学部生活文化学科食生活専攻
  • 伏木 亨
    京都大学大学院農学研究科食品生物科学専攻栄養化学分野

書誌事項

タイトル別名
  • Effect of Intake of Ginger on Peripheral Body Temperature
  • ショウガ セッシュ ガ ヒトタイヒョウオン ニ オヨボス エイキョウ

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抄録

In Chinese medicine, ginger has been believed to warm up the human body. We investigated whether ingestion of ginger raises human peripheral body temperature, and found that it increased the body surface temperature (at the forehead) in comparison with ingestion of water (p<0.05). It was also shown that gingerbread raised the surface temperature of some parts of the body compared to bread without ginger (at forehead, p<0.05; at wrist, p<0.05). These results indicate that ginger does indeed raise body surface temperature, as has been traditionally handed down in China since ancient times. A sensory analysis of gingerbread indicated no significant differences from bread without ginger in terms of smell, taste, texture and total evaluation. Thus, ginger can be used as an effective additive for bread to warm the body.

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