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Effects of Fermented Ssanghwatang on Swimming Capacity in Mice  

You, Yang-Hee (Department of Food and Nutrition, Chonnam National University)
Koh, Jong-Ho (Department of Biofood Technology, Korea Bio Polytechnic College)
Chung, Sung-Oh (Department of Biofood Technology, Korea Bio Polytechnic College)
Jun, Woo-Jin (Department of Food and Nutrition, Chonnam National University)
Kim, Kyung-Mi (Department of Biofood Technology, Korea Bio Polytechnic College)
Publication Information
Food Science and Biotechnology / v.18, no.1, 2009 , pp. 275-277 More about this Journal
Abstract
Swimming enhancing effects of ssanghwatang fermented with Saccharomyces cerevisae in mice were investigated, and then the blood biochemical parameters related to fatigue were measured. Compared to the control group, the swimming time was significantly increased in fermented ssanghwatang (FST) group from day 4 ($29.27{\pm}4.73$ vs. $50.27{\pm}9.05\;min$, p<0.05). The lactate level, an important indicator of fatigue, was drastically lower in FST group than in control group ($2.13{\pm}0.13$ vs. $1.40{\pm}0.12\;mmole/L$, p<0.01). These results suggest that FST possesses stimulatory effects which can enhance exercise performance and reduce fatigue.
Keywords
fermented ssanghwatang; swimming capacity; anti-fatigue;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
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