학술논문
Effects of the Fermented Milk Intake on Human Antioxidant Activity and Blood Alcohol Concentration
Document Type
Article
Text
Text
Author
Source
Food Science and Biotechnology, 02/28/2006, Vol. 15, Issue 1, p. 82-85
Subject
Language
영어(ENG)
ISSN
1226-7708
Abstract
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).