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논문검색

콩나물의 Asparagine이 숙취에 미치는 영향

원문정보

Effects of Soy-sprout Asparagine on Hangover

정연신, 황영현

피인용수 : 0(자료제공 : 네이버학술정보)

초록

영어

This experiment was conducted to determine the amount of asparagine content in soybean sprout soup as well as its effect on the regulation of blood alcohol concentration in human body. Asparagine content and alcohol concentration in blood were analyzed using the amino-acid analyzer and alcohol tester, respectively. Asparagine content in soybean sprout soup was highly significantly different among sprout soups sampled from different restaurants, although the boiling time and amount of sprout used were different among the samples. Significantly higher asparagine content was observed in soups with higher amounts of sprouts (2.81% in 500 grams of sprout) and 10 minutes after boiling with other solid ingredients in the soup. Lower concentration of alcohol in blood was recorded in persons with higher body weight. The asparagine+soybean extract (eaten immediately after drink) lowered the blood alcohol concentration significantly followed by only asparagine and control. The blood alcohol concentration after drinking become zero earlier (by 30 minutes), when asparagine+soybean extract or only asparagine was consumed as compared to control.

저자정보

  • 정연신 경북대학교 농업과학기술연구소)경북대학교 식물생명과학부
  • 황영현 경북대학교 식물생명과학부

참고문헌

자료제공 : 네이버학술정보

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