원문정보
피인용수 : 0건 (자료제공 : 네이버학술정보)
초록
영어
Randomized, double-blinded, placebo-controlled, cross-over clinical trial was performed to assess effects of fermented milk intake on antioxidant activities and blood alcohol levels of 26 healthy volunteers. All subjects received fermented milk ($Kupffer, n=13) or placebo (n=13) twice daily for 2 weeks. After 3 weeks resting period, subjects under same test but in reverse role. In both tests, fermented milk intake significantly increased total antioxidant status (p<0.05) and decreased thiobarbituric acid reactive substance (p<0.05) levels compared to before fermented milk intake. Blood alcohol levels of fermented milk intake group were significantly lower than those of placebo group (p<0.05).
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
Introduction
Materials and Methods
Results and Discussion
References
키워드
저자정보
참고문헌
자료제공 : 네이버학술정보