지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.6
- 수록면
- 1,745 - 1,754 (10page)
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This study was performed to review the effects of black garlic intake on immunoglobulin, antioxidants(SOD) of Taekwondo players at the maximal exercise. After 10 to 20 days’ black garlic intake, they were asked to do the exercise to the maximal level on the treadmill. Immunoglobulin(IgA, IgG, and IgM) and SOD were measured at the rest period, immediately after exercise, 10 and 30 minutes in the recovery period. The results are as follows:
1. Changes in Immunoglobulin (IgA, IgG, IgM)
Regarding the changes in immunoglobulin(IgA, IgG, and, IgM) in case of black garlic intake for 10 days, both groups showed significantly high level after the exercise, 10 and 30 minutes in the recovery period comparing to the level at the resting state(p＜.05). Even after taking black garlic for 20 days, both groups showed significantly higher level garlic intake group showed immediately after the exercise, 10 and 30 minutes comparing to the level at the resting state(p＜.05). Thus it is concluded 10 or 20 days’ garlic intake does not make any significant changes in immunoglobulin level at the maximal exercise.
2. Changes in SOD
When performing counter t-test to analyze the difference in SOD (Superoxide Dismutase) between groups before the exercise, and 30 minutes at the recovery period after the maximal exercise according to intake of garlic for 10 and 20 days, black garlic intake group showed significantly higher level at 30 minutes in the recovery period at the maximal exercise(p＜.05).
Conclusively 10 days’ black garlic intake seems to increase the activation level of SOD in the recovery period after the maximal level of exercise.
From the above results, black garlic intake for 10 to 20 days seem to help the activation of SOD at the maximal level of exercise. Therefore we can expect to remove the fatigue factors in the blood and to activate anti-oxidants by taking black garlic. However, we could not confirm the effects of black garlic intake on changes in Immunoglobulin(IgA, IgG, and IgM). It may be because we select Taekwondo players as our subjects. Because of the characteristics of Taekwondo, the maximal exercise could not make significant influence on the relationship between the changes immunoglobulin and garlic intake. Through this, it is considered that we need to have research on different subject groups and change the type of exercise. If we adjust the variables of intake value and intake period with concrete and scientific ways, we may be able to identify more systematic and comprehensive effects of the garlic intake.
1. Changes in Immunoglobulin (IgA, IgG, IgM)
Regarding the changes in immunoglobulin(IgA, IgG, and, IgM) in case of black garlic intake for 10 days, both groups showed significantly high level after the exercise, 10 and 30 minutes in the recovery period comparing to the level at the resting state(p＜.05). Even after taking black garlic for 20 days, both groups showed significantly higher level garlic intake group showed immediately after the exercise, 10 and 30 minutes comparing to the level at the resting state(p＜.05). Thus it is concluded 10 or 20 days’ garlic intake does not make any significant changes in immunoglobulin level at the maximal exercise.
2. Changes in SOD
When performing counter t-test to analyze the difference in SOD (Superoxide Dismutase) between groups before the exercise, and 30 minutes at the recovery period after the maximal exercise according to intake of garlic for 10 and 20 days, black garlic intake group showed significantly higher level at 30 minutes in the recovery period at the maximal exercise(p＜.05).
Conclusively 10 days’ black garlic intake seems to increase the activation level of SOD in the recovery period after the maximal level of exercise.
From the above results, black garlic intake for 10 to 20 days seem to help the activation of SOD at the maximal level of exercise. Therefore we can expect to remove the fatigue factors in the blood and to activate anti-oxidants by taking black garlic. However, we could not confirm the effects of black garlic intake on changes in Immunoglobulin(IgA, IgG, and IgM). It may be because we select Taekwondo players as our subjects. Because of the characteristics of Taekwondo, the maximal exercise could not make significant influence on the relationship between the changes immunoglobulin and garlic intake. Through this, it is considered that we need to have research on different subject groups and change the type of exercise. If we adjust the variables of intake value and intake period with concrete and scientific ways, we may be able to identify more systematic and comprehensive effects of the garlic intake.
목차
Abstract
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과
Ⅳ. 논의
Ⅴ. 결론 및 제언
참고문헌
참고문헌 (15)
참고문헌 신청
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2. [학술지(정기간행물)] - 김원중 / 2007 / 85%VOR 운동시 장거리 운동선수와 일반인의면역글로불린, 혈중지질, 혈당 및 인슐린 변화에 관한 연구 / 한국체육학회지 46 (4) : 399 ~ 405
3. [학술지(정기간행물)] - 성기천 / 2007 / 마늘 추출물의 약리적 특성 및 분석 / 韓國油化學會誌 24 (3) : 301 ~ 308
4. [학술지(정기간행물)] - 성낙주 / 2008 / 흑마늘의 이화학적 성분 및 항산화활성 / 식품저장과 가공산업 7 (1) : 45 ~ 53
6. [학술지(정기간행물)] - 조종관 / 2008 / 마늘과 건강 / 식품저장과 가공산업 7 (1) : 2 ~ 9
2. [학술지(정기간행물)] - 김원중 / 2007 / 85%VOR 운동시 장거리 운동선수와 일반인의면역글로불린, 혈중지질, 혈당 및 인슐린 변화에 관한 연구 / 한국체육학회지 46 (4) : 399 ~ 405
3. [학술지(정기간행물)] - 성기천 / 2007 / 마늘 추출물의 약리적 특성 및 분석 / 韓國油化學會誌 24 (3) : 301 ~ 308
4. [학술지(정기간행물)] - 성낙주 / 2008 / 흑마늘의 이화학적 성분 및 항산화활성 / 식품저장과 가공산업 7 (1) : 45 ~ 53
6. [학술지(정기간행물)] - 조종관 / 2008 / 마늘과 건강 / 식품저장과 가공산업 7 (1) : 2 ~ 9
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UCI(KEPA) : I410-ECN-0101-2013-692-000489853