Earticle

초록

영어

This study was conducted to investigate optimal roasting temperature of mung bean and to study ameliorating effect on body compositions and blood lipid profiles in overweight middle-aged women. The optimal roasting temperature was at 110℃ for 30 min. (RM110-30). Because the contents of vitexin and isovitexin, which are anti-obesity index materials, were the highest. And then the ameliorating effect of roasted mung bean tea consumption study wes performed for 4 weeks with two groups (case group and control group). Three cups of tea per day after a meal were given to the case group, in contrast, the control group was given water. The changes of body composition (percent body fat and waist/hip ratio, body fat mass) of the case group were not significantly reduced both the case and the control group. But, in the changes of blood lipid profiles (the levels of total cholesterol, LDL-cholesterol and TG) of the case group were significantly decreased compared to the control group. These results suggested that the mung bean is helpful to ameliorate hyperlipidemia in overweight middle-aged women.

목차

Abstract
 서론
 연구방법
  1. 시료
  2. 로스팅 온도별 녹두 추출물의 vitexin과 iso-vitexin 함량 분석
  3. 로스팅 온도별 녹두 추출물의 항산화활성
  4. 로스팅 온도별 녹두의 관능검사
  5. 최적 조건의 로스팅 녹두 급여 항비만 효과 실험
  6. 통계처리
 결과 및 고찰
  1. 로스팅 온도에 따른 녹두의 Vitexin과 Isovitexin함량
  2. 로스팅 온도에 따른 녹두의 총 페놀과 총 플라보노이드 함량
  3. 로스팅 온도에 따른 녹두의 관능평가
  4. 로스팅 녹두(티백 차 형태) 섭취가 중년여성의 체성분과 혈중 지질수준에 미친 영향
 결론
 감사의 글
 참고문헌

키워드

저자

• 정진주 [ Jung, Jin-Ju | 경기대학교 대체의학대학원 ]
• 한정순 [ Han, Jung-Soon | 서울교육대학교 평생교육원 독학사칼리지 ]
• 김애정 [ Kim, Ae-Jung | 경기대학교 대체의학대학원 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국피부미용향장학회지 [Journal of the Korean Society of Esthetics & Cosmeceutics]

• 간기

  계간

• pISSN

  1975-3713

• 수록기간

  2006~2014

• 십진분류

  KDC 593 DDC 646