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Effects in Blood Pressure and Cerebral Blood Flow with Green Ginger (Zingiber officinale Roscoe) and Development of Health Drink by Using It  

Baek, Seung-Hwa (Department of Food Science and Biotechnology, Chungbuk Provincial University of Science and Technology)
Han, Jong-Hyun (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University)
Park, Sung-Hye (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University)
Publication Information
Journal of the Korean Society of Food Culture / v.19, no.2, 2004 , pp. 150-157 More about this Journal
Abstract
As an attempt to develop new functional health beverage by using medicinal herb, green ginger(Zingiber officinale Roscoe), we investigated the effect of Zingiber officinale on blood pressure and regional cerebral blood flow (rCBF) of rats with Zingiber officinale extracts. Zingiber officinale extract increase rCBF significantly. The drink produced consisted of Zingiber officinale extract 1.825%, maltitol syrup 17.0%, citric aicd 0.06%, ascorbic acid 0.02%, stevioside 0.001%, ginger flavor 0.11% and water. Brix, pH and acidity of product were 13.7, 4.4 and 0.09, respectively. This drink had good score by the sensory evaluation. The above results showed that development of such functional beverage using Zingiber officinale can used as a functional material improving blood circulation in beverage industry.
Keywords
Zingiber officinale; functional beverage; regional cerebral blood flow; blood pressure;
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