• Title/Summary/Keyword: 식후

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Effect of Green Tea and Coffee Drinking after Meal on the Postprandial Fall of Blood Pressure in Elderly Person with Postprandial Hypotension (식후저혈압 노인에서 식후의 녹차와 커피 섭취가 혈압하강에 미치는 효과)

  • Son, Jung Tae
    • 한국노년학
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    • v.36 no.4
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    • pp.1141-1155
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    • 2016
  • The purpose of this study was to compare the preventive effects of green tea and coffee drinking on postprandial hypotension in the elderly. A total of 30 women ($81.2{\pm}6.8years$) who had experience of postprandial hypotension participated 3 interventions by random order allocation. During the experimental interventions, each participant had a cup of instant coffee (60mg caffeine), or green tea (15.8mg caffeine) after lunch, and control group had only their lunch. Systolic blood pressure (SBP), diastolic blood pressure (DBP), and heart rate (HR) were measured with 15 minute interval from 30 minutes before the meal to 120 minutes after the meal. The preprandial SBP and DBP were not significantly different between three groups. Postprandial SBP reduction measured at the 1 hour after meal was significantly smaller in coffee group compared to the control group, whereas green tea group was not ($-15.1{\pm}17.9mmHg$ vs $-13.4{\pm}22.4mmHg$ vs. $-4.1{\pm}18.6mmHg$ for control, green tea, and coffee group, respectively, p=.032). Likewise, DBP decrement at the 1 hour after meal was significantly smaller in coffee than control group ($-12.8{\pm}13.0mmHg$ vs $-6.9{\pm}16.6mmHg$ vs $-0.8{\pm}13.4mmHg$ respectively, p=.033). The HR response of the three groups were not significantly different throughout the intervention. Coffee drinking was potentially beneficial for preventing postprandial hypotension and resultant falling event.

Postprandial Blood Pressure in Hypertensive and Normotensive Elderly and Young Adult Subjects (고혈압노인과 정상혈압노인 및 청년의 식후혈압 변화 비교)

  • Son, Jung Tae
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.13 no.12
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    • pp.5849-5859
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    • 2012
  • The aim of this study was to find out the impact of age and hypertensive status on postprandial hypotension(PPH). Twenty-six hypertensive elderly ($77.7{\pm}7.2$ years old), twenty-five normotensive elderly ($80.2{\pm}6.8$ years old) and twenty-six young adults ($20.0{\pm}1.5$ years old) took part in the study. The blood pressure (BP) and heart rates (HR) were measured every 15 minutes, from 30 minutes before a meal to 90 minute after a meal in sitting position, using an ambulatory blood pressure monitor. In the hypertensive group, postprandial reduction in systolic BP continued from 30minutes to 90minutes. The reductuion rate of systolic BP of hypertensive elderly group was significantly greater than other groups (p<.05). However, there were no significant differences in trend of HR change between the groups (p=.082). The incidence of PPH was significantly higher in the hypertensives than other groups (73.1% vs 24% vs 0%, respectively, p=.001). In conclusion, age and hypertensive status had a significant impact on PPH. Elderly persons require more intensive BP monitoring and nursing intervention.

Prevalence of Postprandial Hypotension in the Elderly People with Hypertension according to Mealtimes (고혈압노인의 식사시간 별 식후저혈압 발생실태)

  • Son, Jung Tae;Lee, Eunjoo;Kim, Hyeonmi
    • 한국노년학
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    • v.31 no.4
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    • pp.969-983
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    • 2011
  • The purposes of this study were to identify the degree of postprandial blood pressure reduction and the prevalence of postprandial hypotension by 3 different mealtimes of elderly people diagnosed with hypertension in nursing homes. After the informed and written consent, a total of 187 elderly people were recruited in the study. Systolic BP, diastolic BP were measured with ambulatory BP monitor every 15 minutes interval from 30 minutes before a meal until 120 minutes after each meal. The maximum SBP reduction was significantly bigger at breakfast than lunchtime or dinnertime. Among 187 elders, 137(73.4%) showed PPH at breakfast, 103(54.2%) at lunchtime, and 96(50.2%) at dinnertime. The most prevalent time point of PPH was 90 minutes after the initiation of a meal in all of 3 mealtimes. Among 8 measurement times, the prevalence of PPH was significantly higher in breakfast (3.0±2.7 times) than both lunchtime (2.1±2.5 times) and dinnertime (1.9±2.4 times). Although the occurrence of PPH by every mealtime should be taken into account in caring for the elderly, postprandial BP measurements need more attention after breakfast. Nurses should develop appropriate nursing interventions that can prevent postprandial blood pressure reduction in elderly people with hypertension.

혈당 강하에 영향을 미치는 요구르트에 관한 연구

  • Jo, Yeong-Hun;Sin, Hyeon-Jeong;Jang, Chi-Hun;Nam, Myeong-Su
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2006.05a
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    • pp.264-268
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    • 2006
  • 혈당강하 요구르트의 개발을 위해 Streptococcus salivarius subsp. thermophilus와 Lacto-bacillus acidophilus 145, Bifidobacterium infantis 혼합균주에 사균인 FK-23 유산구균, 피니톨, 식이섬유, 백강낭콩 추출 분말, 에리스리톨, 바나바 추출물 등의 기능성 성분을 포함한 요구르트를 제조하여 정상인과 혈당치가 높은 당뇨 환자를 대상으로 간이 임상시험을 실시하였다. 1. 정상인의 식후 혈당치는 일반 요구르트를 섭취했을 때보다 혈당 강하 요구르트 음용시 더 낮게 측정되었으며 임상대상자 대부분에서 동일한 현상이 나타났다. 2. 혈당치가 높은 당뇨환자 10명을 대상으로 식후 혈당치 변화 및 음용기간 중 혈당치 변화를 확인한 결과 혈당 강하 요구르트를 음용하기 전보다 음용 후 혈당치가 식후 30 당증가 억제율도 임상대상자의 80%가 감소하는 효과를 나타냈다. 3. 30일간 혈당 강하 요구르트를 음용한 후 식후 혈당치의 변화를 확인한 결과 음용전보다 음용 후 120분 경과 때, 혈당치가 59 mg/dL 감소하였으며 음용기간이 증가할수록 지속적으로 감소하는 경향을 나타내었다.

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특집 - 당분 흡수 억제제

  • O, Tae-Geun
    • The Monthly Diabetes
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    • s.222
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    • pp.11-12
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    • 2008
  • 당뇨병환자의 식후 고혈당을 조절하고자 가장 많이 사용되고 있는 약제가 "알파글루코시다제 억제제"라는 당분 흡수 억제제이다. 이는 복합탄수화물의 흡수를 지연시켜서 식후 고혈당의 폭을 감소시킨다.

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Portulaca oleracea L. Extract Lowers Postprandial Hyperglycemia by Inhibiting Carbohydrate-digesting Enzymes (쇠비름(Portulaca oleracea L.) 추출물의 탄수화물 소화 효소 저해와 식후 고혈당 완화 효과)

  • Park, Jae-Eun;Han, Ji-Sook
    • Journal of Life Science
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    • v.28 no.4
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    • pp.421-428
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    • 2018
  • Postprandial hyperglycemia plays an important role in the development of Type 2 Diabetes and diabetic complications. Controlling postprandial hyperglycemia is the most important factor for reducing the risks of diabetic complications in Type 2 diabetic patients. This study was designed to determine whether Portulaca oleracea L. extract suppresses the activation of carbohydrate-digesting enzymes, and lowers postprandial hyperglycemia in diabetic mice through streptozotocin. P. oleracea was extracted with either 80% ethanol (PEE) or water (PWE), and the extract solutions were concentrated. The ${\alpha}$-glucosidase and ${\alpha}$-amylase inhibition assays were performed using the chromogenic method. Normal mice and STZ-induced diabetic mice were orally treated with PEE, PWE (300 mg/kg of body weight) or acarbose (100 mg/kg of body weight), with soluble starch (2 g/kg of body weight). The ${\alpha}$-glucosidase and ${\alpha}$-amylase inhibitory effectiveness by PEE were markedly more effective than PWE, and both extracts indicated a higher effectiveness than the acarbose (positive control). The rise in postprandial blood glucose due to starch loading was markedly inhibited in the PEE group when compared to the control group in diabetic and normal mice. Furthermore, the area under the concentration-time curve values were markedly declined by the PEE injection in the diabetic group when compared to that exerted for the control group. These results demonstrate that P. oleracea extracts lower postprandial hyperglycemia by inhibiting carbohydrate-digesting enzymes, and that the ethanol extract is more efficacious than the water extract.

Oxya Chinensis Sinuosa Mishchenko Extract: Potent Glycosidase Inhibitor Alleviates Postprandial Hyperglycemia in Diabetic Mice (당뇨 모델을 이용한 벼메뚜기(O. Mistshenk) 추출물의 식후 고혈당 완화 효과)

  • Park, Jae Eun;Han, Ji Sook
    • Journal of Life Science
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    • v.30 no.12
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    • pp.1054-1062
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    • 2020
  • This study was designed to investigate whether extracts from Oxya chinensis sinuosa Mistshenk (an edible insect considered a grasshopper) could inhibit the activity of carbohydrate digestive enzymes and alleviate postprandial hyperglycemia in diabetic mice. Oxya chinensis sinuosa Mistshenk was extracted with 80% ethanol (OEE) or water (OWE) and then concentrated. The carbohydrate digestive enzyme-inhibiting activity of the resulting extracts was evaluated by examining α-glucosidase and α-amylase. The IC50 values of OEE against α-glucosidase and α-amylase were 0.229 mg/ml and 0.106 mg/ml, respectively. This result indicated that OEE has stronger inhibitory effects than OWE and positive control. The blood glucose levels of the diabetic control mice increased after one meal. However, when OEE (300 mg/kg) was added to starch, this increase in postprandial blood glucose levels was significantly suppressed. The area under the curve also significantly decreased following the administration of OEE, which exhibited no cytotoxicity. These results indicate that OEE is more efficacious than OWE and may be used as a carbohydrate digestive enzyme inhibitor, delay carbohydrate digestion and glucose absorption, and thus alleviate postprandial hyperglycemia caused by dietary carbohydrates.

The effect of duck meat treated with turmeric powder intake on the postprandial blood lipid profiles in female university students (울금 첨가 오리가공육 섭취가 여대생의 식후 혈중 지질 농도에 미치는 영향)

  • Lee, Songmi;Ro, Hee Kyong
    • Journal of Nutrition and Health
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    • v.49 no.2
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    • pp.80-87
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    • 2016
  • Purpose: This study examined the effects of duck meats with turmeric powder on blood lipids in 10 female university students. Methods: The subjects received duck meat with 0%, 0.1%, 0.2%, and 0.4% turmeric powder and glucose, total cholesterol, triglyceride (TG), high-density lipoprotein (HDL)-cholesterol, and low-density lipoprotein (LDL)-cholesterol in their serums after 30, 60, 90, 120, and 180 min were measured. Results: The average height, weight, and body mass index of subjects were $159.6{\pm}2.6cm$, $51.3{\pm}3.5kg$, and $20.1{\pm}1.0$, respectively. The fasting glucose, ${\gamma}-glutamyl$ transferase (GGT), glutamic pyruvic transferase (GPT), glutamic oxaloacetic transferase (GOT), c-reactive protein (CRP), and hemoglobin were within the normal range. The ${\Delta}-AUC$ (area under the curve) of postprandial glucose, TG did not change, but ${\Delta}-AUC$ of postprandial total cholesterol and LDL were significantly decreased, and HDL was increased by intake of the duck meat with turmeric powder. Conclusion: This study shows that duck meats with turmeric powder affected the postprandial blood lipid levels.

Studies on the Development of the Yogurt Decreasing Blood Glucose (혈당 강하 요구르트 개발에 관한 연구)

  • Cho Young-Roon;Shin Hyun-Jung;Chang Chi-Hoon;Nam Myoung-Soo
    • Food Science of Animal Resources
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    • v.26 no.2
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    • pp.257-262
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    • 2006
  • This experiment was carried out to investigate the effect of hypoglycemic yogurt as a clinical test with person both who have diabetes and who don't have diabetes. Diabetes is a disease caused by unused and accumulated glucoses produced via the foods digestion due to the lack of insulin or lower tissue reaction to insulin. Patients with diabetes or complications of diabetes are on the rise annually. For the therapy and prevention of diabetes, a yogurt made from functional materials such as insulin-resistant FK-23 lactic acid bacteria, Pinitol, edible fiber which delays glucose-absorption, extract powder of glucose-absorption-inhibitory white bean and low-caloric Erythritol and banaba extract is effective for reduce or restrain the blood glucose levels. The blood glucose levels after a meal of non-diabetic persons were lower after drinking a hypoglycemic yogurt than they after drinking general yogurt. The blood glucose levels after a meal of 10 diabetic patients were checked after drinking the yoghurt. As a result, 19 mg/dL, 30 mg/dL, 31 mg/dL of blood glucose levels decreased in 30 min, 60 min and 120 min respectively after drinking the yogurt. Blood glucose inhibition rates of 80 % of the tested patients also decreased. The blood glucose level of the diabetic patients having drunk the yogurt for 30 days consistently decreased into 59 mg/dL in 120 min after a meal.

Alleviating Effects of Mulberry Fruit Extract on Postprandial Hyperglycemia in Streptozotocin-induced Diabetic Mice (STZ으로 유도된 당뇨 마우스에서 오디열매추출물의 식후 고혈당 완화 효과)

  • Choi, Kyung Ha;Kang, Ji-Hye;Han, Ji-Sook
    • Journal of Life Science
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    • v.26 no.8
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    • pp.921-927
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    • 2016
  • Postprandial hyperglycemia is an early defect of type 2 diabetes and one of primary anti-diabetic targets. The alpha-glucosidase inhibitors regulate postprandial hyperglycemia by impeding the rate of carbohydrate (such as starch) digestion in the small intestine. This study was designed to investigate the inhibitory actions of mulberry fruit extract (MFE) on α-glucosidase and α-amylase activities, and its alleviating effect on postprandial hyperglycemia activities in vitro and in vivo. Male four-week old ICR mice and streptozotocin (STZ)-induced diabetic mice were treated with mulberry fruit extract. MFE showed strong inhibitory effects against α-glucosidase and α-amylase activities, with half-maximal inhibitory concentration (IC50) values of 0.16 and 0.14 mg/ml, respectively, and was more effective than acarbose, which was used as a positive control. The increase in postprandial blood glucose levels was more significantly attenuated in the MFE-administered group mice than in the control group mice of both STZ-induced diabetic and normal mice. Moreover, the area under the glucose response curve significantly decreased following MFE administration in diabetic mice. These results indicate that MFE may be a potent inhibitor of α-glucosidase and α-amylase, and helpful in suppressing postprandial hyperglycemia in diabetic mice. The mulberry fruit extracts may be considered as a potential candidate for the management of diabetes.