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논문 기본 정보

자료유형
학술저널
저자정보
유정완 (성신여자대학교) 이소은 (성신여자대학교)
저널정보
한국체육과학회 한국체육과학회지 한국체육과학회지 제27권 제2호 (자연과학 편)
발행연도
2018.4
수록면
963 - 972 (10page)
DOI
10.35159/kjss.2018.04.27.2.963

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초록· 키워드

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The purpose of this study is to investigate the effect of caffeine and coffee on energy metabolism during upper limb exercise in healthy male students, based on the fact that caffeine has various effects on the body during exercise.
As a result, the heart rate gradually increased as the exercise started in both the control experiment, the caffeine experiment and the coffee experiment. Adrenaline levels were significantly different between before and after caffeine and coffee experiments, but also before and after caffeine and coffee intake (P<.05). On the other hand, the concentration of noradrenalin was significantly different between before and after ingestion and before exercise in the coffee experiment (P<.05). In addition, the total carbohydrate metabolism of VO2 and VCO2 did not show any significant difference between experiments of each condition, but looking over a period of time, the coffee experiment had significantly higher total carbohydrate metabolism than control experiment and caffeine experiment between 10 to 20 minutes after the start of exercise (P<.05). Total fat metabolism showed significant difference between the caffeine and coffee experiments at the end of exercise (P<.05). However, there was no statistically significant difference between 0 and 10 minutes after the start of exercise, but after 10 minutes, the caffeine test was significantly higher than the control and coffee tests (P<.05).
In conclusion, caffeine was affecting heart rate, adrenaline concentration and fat metabolism during arm ergometer exercise. Coffee also had effects on heart rate, adrenaline concentration, noradrenaline concentration and carbohydrate metabolism and was physiologically influenced during exercise. However, there are also some components that show significant differences between caffeine and coffee, and it is considered that the ingredients contained in coffee interfere with the function of caffeine.

목차

Abstract
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과
Ⅳ. 논의
Ⅴ. 결론
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UCI(KEPA) : I410-ECN-0101-2018-692-002070665