冷えを訴える女性に及ぼす酵素処理ヘスペリジンの効果  [in Japanese] Effect of α-Glucosylhesperidin on Poor Circulation in Women  [in Japanese]

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Abstract

ヘスペリジンは柑橘類に多く含まれ,末梢血管強化作用が知られている。サイクロデキストリン合成酵素によってヘスペリジンを配糖化し,吸収性を向上させた酵素処理ヘスペリジンを用いて,冷え症女性に与える影響について検討した。冷えを訴える女性11名(29.6±3.9歳)を対象に酵素処理ヘスペリジン(250 mg/日)またはプラセボ(粉糖,250 mg/日)を二重盲検交差法により摂取させ単回摂取40分後と7日間継続摂取後において,手掌部に15°C,1分間の冷却負荷を与え,その後の皮膚表面温,皮膚血流量,血管幅の変化を評価した。その結果,酵素処理ヘスペリジン単回摂取時は,プラセボに比べて冷却負荷後の温度変化量,血流変化率が有意に高く,酵素処理ヘスペリジン継続摂取時においても,冷却負荷後の温度変化量,血流変化率が有意に高値を示した。よって,酵素処理ヘスペリジンを摂取することで,末梢の血流量が増加して,皮膚表面温度を回復させると考えられる。また,継続的に摂取することでその効果が維持され,冷えを緩和する可能性があることが示唆された。

Hesperidin is contained abundantly in citrus fruit and well known to have a strengthening effect on peripheral blood vessels. α-Glucosylhesperidin, produced from hesperidin by transglycosylation using cyclodextrin glucanotransferase, is known to be absorbed more effectively than hesperidin in humans. In this study, the effectiveness of α-glucosylhesperidin for treatment of blood circulation disorders in women was investigated. α-Glucosylhesperidin (250 mg/day) or placebo (powder sugar, 250 mg/day) was administered to 11 women (29.6±3.9 years old) with coldness of the extremities using a double-blind placebo-controlled crossover protocol. Forty minutes after a single administration, and after 7 days of continuous administration, the hand of each subject was exposed to cooling stress at 15°C for 1 min, and then the skin surface temperature on the hand, blood flow, and the width of blood vessels in the finger were measured. In the case of single administration of α-glucosylhesperidin, the recovery rates of hand temperature and blood flow in the finger were significantly higher than those in the placebo group. In the case of continuous administration, the recovery rates of hand temperature and blood flow were also significantly higher than those in the placebo group. Therefore, it can be concluded that administration of α-glucosylhesperidin leads to an increase of peripheral blood flow, and thus recovery of skin surface temperature. In addition, it was suggested that continuous admini stration of this compound maintains this effect and may alleviate poor circulation.

Journal

  • Nippon Eiyo Shokuryo Gakkaishi

    Nippon Eiyo Shokuryo Gakkaishi 61(5), 233-239, 2008-10-10

    Japan Society of Nutrition and Food Science

References:  29

Cited by:  5

Codes

  • NII Article ID (NAID)
    10024794479
  • NII NACSIS-CAT ID (NCID)
    AN00311992
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    02873516
  • NDL Article ID
    9689306
  • NDL Source Classification
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL Call No.
    Z19-53
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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