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| 題名: | 不同顏色蔬果的介入對健康成年女性體內抗氧化狀態之影響
Effects of Different Colors of Vegetables and Fruits Intervention on Antioxidative Status in Healthy Women |
| 作者: | 吳雨杰
Wu, Yu-Jie |
| 貢獻者: | 保健營養學研究所
胡雪萍
劉珍芳 |
| 關鍵詞: | 綠白色蔬果,紅紫色蔬果,橘黃色蔬果,總多酚,總抗氧化能力,氧化壓力指標
green-white fruits and vegetable,red-purple fruits and vegetables,orange-yellow fruits and vegetables,total polyphenol,total antioxidative capacity,oxidative stress index |
| 日期: | 2011-06-22 |
| 上傳時間: | 2019-07-02 10:07:55 (UTC+8) |
| 摘要: | 本研究目的為探討不同顏色蔬果的介入對健康成年女性體內抗氧化狀態的影響。本研究共招募了 28 位 20~30 歲健康女性，實驗期間受試者須攝取 4 階段飲食，在第 1 和第 3 階段，皆給予 5 份綠白色蔬果 (Green & White, GW diet) 做為對照飲食；而在第 2 和第 4 階段，分別給予 3 份紅紫色 (Red & Purple, RP diet) 蔬果及 3 份橘黃色 (Orange & Yellow, OY diet) 蔬果，並加上 2 份綠白色蔬菜，做為試驗飲食。每階段的飲食皆進行 2 週，整個試驗共為期 8 週。分析不同階段供應餐食中的抗氧化物質含量及總抗氧化能力，並於各階段飲食介入前後抽取受試者空腹血液，測其體內抗氧化物質、總抗氧化能力及氧化壓力相關指標等的改變量。結果顯示，餐食中以 GW-I、GW-II 及 OY 飲食組的水果有較高量的維生素 C；RP 飲食組有最高量的總多酚及總花青素，但各個餐食中的類胡蘿蔔素、β-胡蘿蔔素及總抗氧化能力皆無顯著差異。血漿中各生化數值的改變量部份，維生素 C 在攝食完 GW-I 飲食後顯著上升；總花青素及總抗氧化能力在攝食完 RP 飲食後顯著上升。而氧化壓力指標方面，各組間則無顯著差異。此外，受試者血漿中的總多酚及維生素 C 與血漿中總抗氧化能力呈顯著正相關，但與血漿中 PC (Protein carbonyl) 呈顯著負相關。在本研究達到每日 5 蔬果之飲食設計下，多攝取綠白色及橘黃色水果，可獲得較多量的維生素 C；而多攝取紅紫色蔬果則可獲得較多量的總多酚及總花青素，並以總多酚較能提升體內的總抗氧化能力，這些結果可提供民眾及消費者在選擇蔬菜水果時之參考。
Purpose: This study was to investigate the effects of different colors of fruits and vegetables intervention on antioxidative status in healthy women.
Method: Twenty eight healthy women aged 20-30 years were recruited in this study. During the experiment, subjects were required to intake 4 stage diets. Subjects received 5 servings of green-white fruits and vegetables (Green & White, GW diet) as a control diet in stage 1 and 3; received 3 servings of red-purple fruits and vegetables (Red & Purple, RP diet) and 3 servings of orange-yellow (Orange & Yellow, OY diet) fruits and vegetables, respectively, and plus 2 servings of green-white vegetables as the test diet in stage 2 and 4. Each stage of the diet was lasting for 2 weeks; total experimental periods were 8 weeks. Food samples of each stage diet were analyzed for antioxidative compound contents and antioxidative capacity. Blood samples were taken before and after each dietary intervention, and were analyzed for the changes percentage of antioxidative compounds, antioxidative capacity and oxidative stress index.
Results: The results showed that the fruits in GW-I, GW-II and OY diet had higher amount of vitamin C; RP diet had the highest amount of total polyphenols and total anthocyanins, but the carotenoids, β-carotene and total antioxidative capacity showed no significant difference in all meals. The percent change of plasma vitamin C was significantly increased in GW-I diet; total anthocyanin and total antioxidative capacity were significantly increased in RP diet. There were no significant difference of oxidative stress index between each stage diet. In addition, the plasma total polyphenol and vitamin C showed positively associated with plasma total antioxidative capacity, but negatively associated with plasma PC (Protein carbonyl).
Conclusion: These results suggest that intake of more green-white and orange-yellow fruits will get more vitamin C, intake of more red-purple fruits and vegetables will get more total polyphenol and total anthocyanin, and the total polyphenol had the better ability to enhance the body's total antioxidative capacity. |
| 描述: | 碩士論文
指導教授-胡雪萍
共同指導教授-劉珍芳
委員-高美丁
委員-陳巧明
委員-楊淑惠 |
| 資料類型: | thesis |
| 顯示於類別: | [保健營養學系暨研究所] 碩博士論文
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